Instant Pot Lemon Dill Salmon cooked to perfection in the pressure cooker! It’s easy to make for weeknight dinners and turns out super moist and flavorful. Delicious with steamed rice or mashed potatoes!
If you haven’t tried cooking salmon in the Instant Pot, you need to get on it ASAP. I won’t go as far as saying it’s life-changing, but you might not want to make fish any other way again! Except maybe for air fryer sweet chili salmon.
Why cook fish in the Instant Pot
- It’s quick, easy, and perfect for busy weeknights. It’s ready in under 10 minutes and there’s virtually no cleanup!
- Set and forget. No turning or flipping needed; the Instant Pot does
allmost of the work.
- You can use frozen fillets if you’re pressed for time and forgot to defrost the salmon beforehand.
- Perfectly cooked every time. The salmon turns out moist and flavorful, not dry and bland.
- Easy to turn into a complete meal. Just add a few asparagus spears alongside the fillets on the trivet and cook at the same.
What you need for the recipe
- salmon fillets
- Water-to bring the Instant Pot to pressure. I use a 6-qt and add 1 cup; if using an 8-qt, use 1 1/2 cups
- dried dill-if using fresh, use 1 teaspoon chopped
- garlic powder-if using fresh garlic, use 1 teaspoon minced
- lemon – sliced to thin rings
This is such an easy recipe, most of the work is making the garlic dill butter and slathering it over the fish! The mixture is so simple to put together yet adds incredible flavor.
I opted for dried seasonings to keep with the quick dinner theme, but feel free to kick it up a notch and use fresh herbs and garlic.
- To keep the fillets from falling apart, steam on a rack or trivet instead of sitting in the liquid.
- For a boost of flavor, swap the water with dry white wine.
- Release the pressure (QUICK RELEASE) immediately to prevent overcooking the fish.
How to serve
- Serve for lunch or dinner with steamed rice, potatoes, or mashed cauliflower and your favorite veggies for a complete meal that’s full of flavor and nutrition.
- Use cold in tossed salads or as filling for sandwiches or pita bread.
- Store leftover fish in a container with a tight-fitting lid and refrigerate for up to 3 days or
Instant Pot Lemon Dill Salmon
- 16 ounces (4 ounces each) salmon fillets
- salt and pepper
- 1 water
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1 lemon, sliced
- Place the trivet in a 6-qt. Instant Pot and pour in water.
- Pat the salmon dry with paper towels and season with salt and pepper to taste.
- In a small bowl stir together butter, dill, and garlic powder.
- Spread butter mixture over the salmon fillets and arrange in a single layer on the trivet. Top with lemon slices.
- Close the Instant Pot, set the valve to the SEALING position, and Pressure Cook on HIGH for 3 minutes.
- Do a QUICK RELEASE and carefully remove salmon from the pot. Serve hot.
- In a small bowl stir together butter, dill and garlic powder.
- Spread butter mixture over the salmon fillets.
- Place 1 cup of water in the Instant Pot. Add trivet.
- Carefully, place the salmon fillets on the trivet. Top with lemon slices. Close Instant Pot, seal, and Pressure Cook on High for 3 minutes.
- Quick release and carefully remove salmon from the pot.