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Rich and buttery, this flaky Butter Herb Instant Pot Salmon can be made with fresh or frozen salmon. Simple and delicious–just what dinner should always be!
This post may contain affiliate links.
Have you made Salmon in an Instant Pot?
I am 100% for salmon on the grill. That’s my favorite way to enjoy it. But over lent, when fish prices were so low, I stocked up on salmon and had to either eat salmon 7 nights a week or toss some in the freezer. Any guesses what I chose?
And that is where my Instant Pot has come in. 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!
What you will need:
- Frozen salmon works–promise. That is what I use more often than not because I never remember to thaw anything.
- 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:
- 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.
- Season the salmon with salt and pepper. Evenly spread the garlic on top of the salmon and then add the herbs as well.
- Place the butter on top of the salmon, evenly and spaced out.
- Set your Instant Pot and wait for this delicious, buttery Instant Pot Salmon to be all yours!
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.
- I have only tried this with real butter. I haven’t tried with any butter alternatives or margarine. The flavor will certainly not be the same if you opt for something else, but if that is necessary, work with what you have!
What to Serve with this recipe:
- Keep it classic: veggies, like these Parmesan Green Beans and some 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!
- If you have leftovers, you could easily add this into a fancy frittata.
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
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.
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.
- I have only tried this with real butter. I haven’t tried with any butter alternatives or margarine. The flavor will certainly not be the same if you opt for something else, but if that is necessary, work with what you have!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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~