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Lasagna
Lemon Zest Salmon
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I never would have considered cooking salmon in a pressure cooker before I tried it. The result was a super moist poached type salmon that can be made in a hurry.
Ingredients
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Instructions
- Fold a piece of foil up that will fit in the Instant Pot. Place the salmon fillet skin side down in the foil.
- Add all of the ingredients except the water on top of the salmon fillet.
- Pour the water in the Instant Pot and hit the sauté button. Let the water boil and hit the clear button.
- Place the foil with the salmon on the trivet and lower it into the pot. Close the lid and hit manual, pressure, high, and set the time for 5 minutes.
- When the time is finished, release the pressure manually. Remove the foil, drizzle the juices back over the top, and serve.
Matt Pelton grew up in central Utah, where he found his love for cooking in the outdoors. He learned to cook outdoors in a Dutch oven at the age of 8 years old and has done it ever since. Matt lived in Boston for a couple of years where he expanded his cooking abilities, learning to cook foods from all different cultures around the world. During this time, he gained an appreciation for food and culture and the ability of food to connect people. In 2012 and 2013, Matt won two world championships from The International Dutch Oven Society. He has also won many awards for his BBQ cooking within the KCBS pro division, especially in the brisket category. Matt has twice competed in the invitational World Food Championships aired on TV, where he placed 3rd and 11th, respectively. Matt has appeared on TV numerous times for cooking; most recently, he was featured on the Travel Channel’s “BBQ Crawl season 3”. Matt has also worked as a chef at Deer Valley ski resorts in Utah, often working with the other chefs there on proteins. Matt has three children, Megan, Tristan, and Braxton and resides in Salt Lake City, Utah. He has published a number of cookbooks, including Cooking Under Pressure: Delicious Dutch Oven Recipes Adapted for Your Instant Pot®, Cast Iron Gourmet, and Up in Smoke: A Complete Guide to Cooking with Smoke.
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Great tasting, except I would 1/3 the sugar
Delicious. Savory and slightly sweet! Was not cooked hardly at all after 5 minutes, so I put it back in for 4 more and it was perfect.
Taste and texture good; however. I cut the sugar to 1T.
5 minutes was definitely not enough time.
8 minutes was perfect!
Needs 10 minutes!
We needed more like 12 minutes… but maybe our cuts were thicker or fattier? I reccomend putting in for 8 amd then checking it
Uh, is that really supposed to feed three? Or are we meant to understand that we are to purchase three x 8oz fillets.
My hubby loved this! I felt that it took longer to cook than it should – but even then… my house didnt stink like fish for days!
Do you close the foil or leave it open?
I did not use lemon zest because I was too lazy. Definitely would have been better with the zest. I cut the brown sugar in half which I liked just the hint of sweetness. I put it in for 7 minutes on high pressure and used NR. The salmon was a little overcooked. I think following the 5 minutes with NR would have worked.
Aluminum foil?
I did not use this recipie;but i did cook salmon in my instant pot. We now always use the pot to cook salmon. We salmon multi times a week. So yes use lemon zest it adds a great amound of flavor. We also use paprika a lot of it, NO salt. Depending on SIZE usually our cooking time is TWO minutes ( or less) always remember it us cooking while coming up to temp. 1 cup water in bottom, often we add potatoes for a one pop dinner. Top off with greens for o bit a end if wanted. Seriously easy and yummy
Good recipe but not keto. 2Tbs. For brown sugar is 27 carbs.
Yummy but not enough food for the servings indicated
So yummy + quick to make !
I had a huge fillet and 5 minutes was perfect! It took linger to thaw the salmon than to make the dish!
Can it be frozen salmon fillets, if so how long do I cook it for?
You Could but it would depend on the thickness. Maybe add 2 more minutes and then check with a meat thermometer.
Love this recipe. I add a bit of ginger and then thicken the sauce at the end with a bit of cornstarch. Best salmon ever!
Love this simple recipe! So good!