Cook on High pressure for 3 minutes (5 minutes for frozen). Season with salt and pepper evenly on top. Position trivet inside, and top with the salmon fillets.
To steam in the electric pressure cooker, you will need: Read on to learn about these two techniques! Steaming Instructions Step 1 – Measure Ingredients Salmon can be steamed or poached in the electric pressure cooker.Ĭhoose your favorite preparation to pair with roasted or pureed vegetables.
COOKING DONE TIME FOR SALMON HOW TO
How to Cook Salmon in the Electric Pressure Cooker
In a pinch, you can even drizzle a bit of fresh lemon juice on top just before serving to perk things up a bit, or try a few teaspoons of your favorite salad dressing. Make a Sauceĭon’t hesitate to make your own sauce for serving drizzled on top of or alongside the fish! There are so many delicious options available to you, and don’t forget that this entree is equally tasty served warm or chilled.Ĭhoose your flavor profile, and go for it! Experimentation is a fantastic way to make this recipe new and different every time you make it. If you do use a marinade, remove the fish from it before cooking, and discard the remaining marinade mixture. One of my favorites is to use teriyaki sauce as a marinade for the fish. The fish should only need a couple of hours in the fridge to soak up those flavors before you cook. Infuse the salmon with unique and delicious flavors by using a marinade. Just add a few big sprigs to the insert with the water before poaching or steaming the fish. Add Fresh Herbsįresh dill, tarragon, basil, or a combination of these will infuse herbal flavor into your seafood entree. Placing a few thin slices of lemon on top of the fish before you close the lid is fantastic for both poaching and steaming, giving the salmon a little extra citrusy zing. This is one of my favorite ways to experiment with and use up herb and spice mixes that are sitting in my pantry. When you are steaming the fish, consider using a seasoning mix to flavor it instead of basic salt and pepper. Here are some of my favorite ways to spice up your pressure cooked salmon: Use a Seasoning Mix Some eaters might like this, while others won’t! Plus, the fish tends to pick up the flavors of certain vegetables like broccoli, cauliflower, or carrots, and vice versa, if you choose to try cooking everything all together. When you cook vegetables on high pressure for 3 minutes, many types will turn to mush, so I like to cook them separately. While there are some recipes that allow you to cook your mains and vegetables together in the electric pressure cooker, this is not the way to do that. I will even make this ahead of time to meal prep chilled salmon salads to enjoy throughout the week – absolutely divine! Serving Suggestions Instead, you can direct your focus to prepping your favorite side dishes to accompany the meal, whether it be mashed potatoes, cauliflower puree, green beans, or broccoli, pasta, roasted root veggies, or something else entirely! This is so much more simple than having to worry about tending to the fish on the stovetop, in the oven, on the grill, or under the broiler. The best part is that the fish takes barely any time to cook – only 3 minutes for fresh salmon, and a few minutes more for frozen, whether you are steaming it or poaching it. And if you don’t have a trivet or steamer basket, or if you want to try something different, you can easily poach it right there in the insert instead. Sounds almost too good to be true, doesn’t it?īut it is 100% true! You can easily cook the fish on a trivet to steam it beautifully. My top two are to make it steamed or poached, and the beauty of these methods is that both can be done in the electric pressure cooker. When it comes to cooking this particular variety of seafood, there are several different ways that you can go about it. The hearty texture and rich flavor lends itself well to so many different flavor profiles, and it’s perfect to enjoy at any time of year with your choice of side dishes. If I had to pick one type of fish to devour for the rest of my days, salmon would be at the top of the list.
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