This post may contain affiliate links.
Rich and buttery, this flaky Butter Herb Instant Pot Salmon recipe can be made with fresh or frozen salmon. 5 minutes to prep, pairs so well with so many side dishes! Simple and delicious–just what dinner should always be!
Remembering to pull out the salmon, or any meat for that matter, from the freezer at the right time is the most difficult thing for me some days. Planning what we are eating for dinner some days until the last minute is also a challenge.
So I have my Instant Pot for my nights of needing to toss in frozen meat or fish. Thank goodness for pressure cookers–am I right?!
Sure, fresh fish is best, but that is not always the way life goes. So let this Butter Herb Instant Pot Salmon be the saving grace for you on those nights as well. I’ve got you!
Love salmon? Same! Try these other favorite salmon and fish recipes: Lemon Dill Salmon, Air Fryer Fish Tacos with Cilantro Lime Slaw, Greek Salmon Rice Bowls and my favorite Maple Citrus Glazed Salmon.
Why You Will Love This Instant Pot Salmon Recipe
- You can make it using fresh or frozen salmon.
- It’s so simple to make.
- A great way to make a quick dinner without needing to stand over the stove.
- It’s so flavorful!
Ingredient Notes
See full list of ingredients with measurements in the recipe card below.
- Frozen salmon works–promise. That is what I use more often than not because I never remember to thaw anything and that’s why I love this salmon recipe the most–it’s a perfect way to make delicious salmon even if you forget to pull it out of the freezer!
- herbs: I opt for fresh thyme and dill and then dry oregano most of the time. But you can go all dry if you would like.
How to make this recipe
Step 1: Pour the water into the pressure cooker pot. Spray your rack with oil and then place it in the pot. Set salmon on top of the rack in a single layer or at least as close as you can get to it, skin side down if it has it.
Step 2: Season the salmon with salt and pepper. Evenly spread the garlic on top of the salmon and then add the herbs as well.
Step 3: Place the butter on top of the salmon, evenly and spaced out.
Step 4: Set your Instant Pot based on frozen or fresh (as noted below in the recipe card). When cooking cycle is done, do a quick release on your instant pot to release remaining pressure. Remove salmon and serve as desired with a squeeze of lemon juice!
Recipe Tips
- Fresh or frozen— either one can be used for this recipe Frozen salmon fillets come out nicely with just a touch of extra time!
- I prefer my salmon cooked through although I know that there are those who prefer a more medium cooked salmon. If you like yours more done, opt for 6 minutes in the Instant Pot if frozen. This should cook it through.
Storage
Store leftover salmon in an airtight container in the refrigerator for about 3-4 days. It can be frozen as well, but I find it best when eaten freshly cooked within the first few days.
What to Serve with this recipe
- Keep it classic: veggies, like these Parmesan Green Beans or broccoli and some white or rice. I am all about the minute rice and I am not ashamed to say it! You can get so many flavors these days!
- I am a HUGE sucker for salmon on a big salad. My two faves to add salmon to these days are this Spinach Mandarin Salad and my latest favorite, this Spring Green Salad with Sourdough Croutons.
- If you have a favorite yogurt sauce or dill sauce, that would be another great addition to serve it with!
- Serve this salmon with Parmesan Crusted Potatoes or these Boursin Mashed Potatoes are always a great idea.
- If you have leftovers, you could easily add this into a fancy frittata.
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Butter Herb Instant Pot Salmon
Ingredients
- 1 ½ lb salmon, fresh or frozen (can be cut into filets)
- ¾ c water
- 3 T butter
- 2 garlic cloves, minced
- ½ tsp oregano (dried)
- 1 ½ tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- ½ T fresh dill (chopped, or 1/2 tsp dried dill)
- ½ tsp pepper
- ¼ tsp sea salt
- lemon for serving (optional)
Instructions
- Pour water into pressure cooker and place steam rack in pot. Spray rack with cooking oil.
- Place salmon on top of rack. Season with salt, pepper, garlic, and herbs. Cut the butter into 1/4 in. pieces and spread on top of salmon.
- Close Instant Pot and lock, set vent to sealing. Set to pressure cook on manual at 5-6 minutes for frozen or 3-4 minutes for fresh.
- When cooking cycle is done, do a quick release on your instant pot to release remaining pressure. Remove salmon and serve as desired with a squeeze of lemon! Refrigerate any leftovers for 3-4 days.
Notes
- Fresh or frozen– either one can be used for this recipe!
- I prefer my salmon cooked through although I know that there are those who prefer a more medium cooked salmon. If you like yours more done, opt for 6 minutes in the Instant Pot if frozen. This should cook it through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop this Post
Buy Now → 
Buy Now → 
I love this recipe! The salmon comes out perfectly cooked and so flavorful.
So happy to hear it, Mandi! This is one of our favorites!
Can you cook rice under it and place the salmon on top? I’ve done it with chicken so I was curious if it would work with your recipe.
Hey Kristen, I imagine if the time is the same, you should be good to go. I don’t think the meat should make a difference!
Can you stack filets if you are doing more than 3 or should I cook them in separate batches? Thank you this sounds amazing.
Mine have overlapped and I have had no problems. The only issue you may come into is the filets sticking together a bit and then falling apart when you pull them out. There are accessories that you can get to allow you to stack things without them touching–I have seen one that allows you to add eggs in tiers so I think you could use that for salmon as well!
Great recipe. FYI you gave oregano twice in the ingredients.
Oh my gosh–thanks so much for the heads up~