This Instant Pot Salmon is your secret to perfectly moist, flavorful fish in under 15 minutes. The pressure cooker steams the salmon gently, locking in incredible tenderness every time. This foolproof method with a classic lemon-dill combo is a versatile weeknight lifesaver.

Why You’ll Love This Instant Pot Salmon

• Fast & Foolproof: Ready in 15 minutes with minimal hands-on effort.
• Unbelievably Moist: Steams in its own juices for a succulent, tender texture.
• Flavor Canvas: Easily adapt the seasonings to your favorite flavors.
• Minimal Cleanup: Just the Instant Pot insert and trivet to wash.

Ingredients & Tools

• 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
• 2 tbsp olive oil
• 1 large lemon (you’ll use the juice and slices)
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1 tsp honey or maple syrup
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup water or low-sodium chicken broth

Tools: Your trusty 6 or 8-quart Instant Pot (or other electric pressure cooker) with the included trivet or a steamer basket.

Notes: Use fillets of similar thickness for even cooking. For dried dill, use 2 teaspoons. The honey balances the lemon’s acidity.

Nutrition (per serving)

Serves: 4 | Prep Time: 5 minutes | Cook Time: 2 minutes (plus pressure build/release) | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Does the salmon skin matter? You can use skin-on or skinless fillets. The skin won’t get crispy in the Instant Pot, but it does help hold the fillet together during cooking. I usually remove it after cooking if I’m not a fan of the soft texture.
• What kind of salmon is best? Atlantic, Sockeye, or Coho salmon all work wonderfully. Just try to find fillets that are about 1 to 1.5 inches thick for the most consistent results. Thinner tails will cook much faster, so if you have a mix, place the thicker pieces on the bottom.
• Can I use frozen salmon? Absolutely! It’s a fantastic time-saver. There’s no need to thaw it completely, but do give it a quick rinse under cold water to remove any ice crystals. You may need to add 1-2 minutes to the cooking time.
• Why the cup of liquid? The Instant Pot requires liquid to come to pressure. Using broth instead of water will add a subtle layer of flavor to the steam, but water works perfectly fine if that’s what you have on hand.

How to Make Instant Pot Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze cooked salmon in a single layer, then transfer to a freezer bag for up to 1 month.
• Reviving: Reheat gently in a covered skillet with a splash of water or in a 275°F oven until warm.

Serving Suggestions

Complementary Dishes

• Garlic Mashed Potatoes or Cauliflower Mash — The creamy, savory base is the perfect partner for the flaky, lemony salmon, making a complete and comforting meal.
• Quinoa or Couscous Pilaf — These light grains soak up the delicious cooking juices beautifully and add a lovely textural contrast to the tender fish.
• Simple Steamed Asparagus or Green Beans — You can actually steam these in the Instant Pot on a separate trivet above the salmon for a true one-pot wonder.

Drinks

• A Crisp Sauvignon Blanc or Pinot Grigio — The bright acidity and citrus notes in these wines mirror the lemon in the dish and cut through the richness of the salmon perfectly.
• Sparkling Water with Lemon — A non-alcoholic option that keeps the meal feeling light and refreshing, enhancing the citrus flavors without any added sugar.

Something Sweet

• Lemon Sorbet — A palate-cleansing, light dessert that continues the citrus theme and provides a wonderfully refreshing finish to the meal.
• Fresh Berry Parfait — Layers of Greek yogurt, honey, and mixed berries offer a sweet, creamy, and healthy endnote that doesn’t feel too heavy.

Top Mistakes to Avoid

• Overcooking by ignoring residual heat. Remember, the salmon continues to cook during the 5-minute natural release. The 2-minute timer is precise for a reason—setting it longer will result in dry, chalky fish.
• Using a quick pressure release. I’ve messed this up before too, and it makes the salmon tough. The gentle natural release is non-negotiable for a tender, melt-in-your-mouth texture.
• Not patting the salmon dry. If the fillets are wet, the marinade will slide right off and you’ll end up with bland spots. A quick pat-down makes all the difference for flavor adherence.
• Crowding the trivet. If the fillets are piled on top of each other, they’ll steam unevenly. Arrange them in a single layer, even if you have to cook in two batches.

Expert Tips