Instant Pot Salmon

A shortcut method to cooking salmon (fresh or straight from frozen!) that doesn’t shortcut flavor or tenderness: Instant Pot Salmon. Pressure cooking is a surprising, but extremely effective, delicious way to prepare salmon fillets that are flaky, moist, and excellent for fast, healthy dinners.

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I had one cooking method yet to cover for my favorite fish: THE INSTANT POT!

The results delighted and frankly shocked me.

The Instant Pot delivers a flaky and moist salmon in less than 20 minutes total, with little cleanup.

You’ve seen foolproof and easy-cleanup Grilled Salmon in Foil and the stellar guide to making perfect Baked Salmon.For restaurant-style wow factor and mega flavor, we have Pan Seared Salmon and Blackened Salmon.For friends of crispy salmon fillets, there is Air Fryer Salmon and Broiled Salmon.And we have the super simple and healthy Poached Salmon.

There are so many great ways to cook salmon, but the pressure cooker might be my new go-to.

In this post, I’ll go over everything you need to know to cook salmon perfectly in the Instant Pot.

From how to bring the salmon to the right temperature in the Instant Pot, to flavor variations, to what to serve with it, this quick but comprehensive recipe has you covered.

How to Make the Best Instant Pot Salmon Recipe

Instant Pot salmon is healthy, easy, and the results are fantastic.

It’s Fast. Fresh salmon fillets cook in 1 minute in the Instant Pot, once it’s come to pressure.It Needs Very Few Ingredients. Water is the cooking liquid (no butter, broth, or oil!).It’s Versatile. Season the salmon with any of your favorite flavors. You can start with this Salmon Seasoning, then change it up so you never tire of this healthy dinner and wholesome protein.

The Perfect Salmon Temperature

The main thing you can do to mess up salmon is to over cook it, resulting in dry, sad salmon.

Here’s what to do to get it just right and have moist, happy salmon:

The salmon should register at 135 to 140 degrees F on an instant read thermometer inserted at the thickest part.If the salmon is 145 degrees F or more when you open the Instant Pot, remove and serve immediately.If the salmon is between 135 and 140 degrees F, let it sit in the pot, uncovered, for 5 minutes to come to temperature, then serve.If the salmon is less than 135 degrees F, recover the Instant Pot and let the salmon sit a few minutes more to continue cooking in the warm pot.


For more information about preparing perfect salmon, see my Salmon Temperature Guide.

Instant Pot Salmon Cooking Times

You can make fresh or frozen salmon in the Instant Pot.

If using frozen, add about 3 minutes to the cook time.

For 1-Inch Salmon Fillets (6-Ounces each)

For Fresh Fillets. Set the pressure cooking time to 1 minute on HIGH (manual) pressure. One the cooking time is up, immediately vent to quick release the remaining pressure.For Frozen Fillets. Set the pressure cooking time to 4 minutes on HIGH (manual) pressure. One the cooking time is up, immediately vent to quick release the remaining pressure.

For Thinner or Thicker Fillets

Thinner/Smaller. If your salmon is fresh and thinner than 3/4- to 1-inch or weighs less than 5 ounces, set the Instant Pot to 0 minutes. It sounds crazy but the pressure build time will be sufficient to cook the salmon. Thicker/Heavier. If it is thicker or heavier, add 1 to 2 minutes to the cook time.

The Ingredients

Water. With the Instant Pot, a cooking liquid is required to bring the cooker to pressure and keep the food from burning.Salmon. I recommend skin-on, center-cut salmon. Leaving the skin on has the benefit of locking in extra moisture.


Buy fillets that are roughly the same thickness and size so they cook in the same amount of time.

Salt and Pepper. You could stop here with the seasoning and the salmon would still be fabulous.Dried Herbs. Dill weed, Italian seasoning, rosemary, or thyme would all be excellent additions and complementary flavors to the salmon. You pick!Lemon. Lemon slices liven up the salmon and bring brightness. This is optional but so fresh. Feel free to also squeeze on some lemon juice at the end.

The Directions

Add water to Instant Pot, and place salmon in a single layer on top of the trivet, skin side down. Sprinkle with salt, pepper, and any herbs.

Lay a lemon slice on top of each fillet. Cook Instant Pot salmon on HIGH pressure for 1 minute for fresh fillets or 4 minutes for frozen fillets.

Once you set the timer, the lid will lock and pressure will build. Once the cook time finishes, immediately manually vent the quick pressure release valve. Check the salmon for doneness (see temperature information above).

Season with a pinch of salt and pepper to taste and serve hot. ENJOY!

The Instant Pot Trivet

The trivet (or steam rack) is the metal wire rack with handles that came with your Instant Pot.

The trivet allows you to easily lift out the salmon when it’s done, rather than risk it breaking apart if you were to just scoop it out. Salmon is delicate, so the trivet is very helpful.If you don’t have your trivet any more, no problem. You can instead wrap your salmon in foil to keep it together (my recommendation), or just place it straight in the water.

Instant Pot Salmon Variations

You can refer to these other salmon recipes for flavoring ideas and how to make different glazes and seasonings when you pressure cook salmon.

Honey Garlic Salmon. A little sweet with glorious garlicy aroma.Soy Ginger Salmon. This is all kinds of fresh, with a honey soy sauce ginger glaze.Buffalo. Buffalo Baked Salmon puts a spin on the blue cheese Buffalo chicken you may know and love. The blue cheese is optional, if that’s an aversion for you.Pesto Salmon. It doesn’t get easier than spreading a tablespoon of prepared pesto atop your salmon fillet. You can make your own Basil Pesto if you’re fancy like that.Spicy Salmon. Oo la la, Spicy Salmon Recipe is just the right kick, made with smokey chipotle chili powder and fresh lime. Stir up these spices in a small bowl and add to your Instant Pot salmon.Teriyaki Salmon. Check out this post for a simple and delectable homemade teriyaki sauce to top your Instant Pot salmon.Glazed Salmon. A sweet, sticky sauce is always a hit. See Balsamic Glazed Salmon, Honey Glazed Salmon, Miso Glazed Salmon, or Bourbon Glazed Salmon.

Storage Tips

To Store. Refrigerate leftover Instant Pot salmon in an airtight container for up to 2 days.To Reheat. Reheat salmon gently in a skillet over medium-low heat.To Freeze. I do not recommend freezing cooked salmon because it will affect the texture and the salmon will likely taste more fishy.

Leftover Ideas

Transform leftover salmon to an elevated new dish with Salmon Patties, Salmon Pasta, or Salmon Croquettes.Prepared salmon also makes for a fancy yet easy app with Smoked Salmon Dip.

What to Serve with Instant Pot Salmon

Rice. Salmon and rice is a great combo! I like to batch-make my rice in the Instant Pot with Instant Pot Brown Rice, and then freeze individual portions for ready-to-go dinner sides.Potatoes. Healthy carbohydrates like potatoes round out a salmon dinner beautifully. You could try Garlic Mashed Potatoes or Oven Roasted Potatoes.Roasted Vegetables. See this extensive Oven Roasted Vegetables guide for all things roasted veggies. Roasted Brussels Sprouts are also a fan favorite.Steamed Vegetables. For a real shortcut, add vegetables to the Instant Pot and steam along with the salmon. Instant Pot salmon and broccoli would be an easy, healthy dinner, and salmon and asparagus or green beans is a totally classic pair.Salad. Go simple with Arugula Salad, or add some healthy carbs and Italian flair with Italian Farro Salad.

Recommended Tools to Make this Recipe

Instant Pot Trivet. If you tossed or lost the wire trivet that came with your Instant Pot, don’t fret! This insert fits bother 6- and 8-quart models.Instant Read Thermometer. Essential to perfectly-cooking salmon, as doneness is determined by internal temperature.Instant Pot. The Instant Pot can do it all, from cooking rice to making yogurt. I particularly love it because of the “sauté” function.

Instant Read Thermometer

An essential tool for cooking any meat or fish, this thermometer is easy to use and affordable.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

If you haven’t tried salmon in the Instant Pot yet, welcome! This method will delight and surprise you.

Frequently Asked Questions

Is the Instant Pot a Healthy Way to Cook Salmon?

Absolutely! There are many preparation methods for keeping this healthy fish a healthy dish, and the Instant Pot is one of the healthiest as there is no butter or oil.

How Many Pounds of Salmon Should I Buy Per Person?

While some salmon servings are 3-to 4-ounces each, personally, to be satisfied, I recommend 5 to 6 ounces per person (or up to 8 ounces if you have big eaters or want leftovers). One pound of salmon is more than enough for two people.

How Do You Pick a Good Salmon?

I use skin-on salmon fillets for Instant Pot salmon as they are already individually portioned as easy to work with. If buying fresh salmon, the smell test is key; the salmon should smell fresh and not fishy. If you do not have access to fresh salmon, using frozen salmon is great! The Instant Pot is a great way to utilize frozen salmon because you do not have to defrost it first.

How Do I Know When Salmon is Done?

See How to Cook Salmon – Tips and Recipes for Perfect Salmon to learn even more about cooking salmon to the perfect temperature, how to shop for salmon, storing salmon, and more.

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Instant Pot Salmon {Fresh or Frozen}

Instant Pot salmon is healthy, flaky, moist, and cooks FAST. You can use fresh salmon fillets or pressure cook directly from frozen!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 fillets
Calories 242kcal


1 cup water4 5-to 6-ounce skin-on center-cut salmon fillets, fresh or frozen, 3/4 to 1-inch thick*; if frozen, no need to thaw1/2 teaspoon kosher salt1/8 teaspoon ground black pepper1/4 teaspoon dried herbs of choice: dillweed, Italian seasoning, rosemary, or thyme (optional)4 thin lemon slices optional


Pour 1 cup water in the bottom of a 6-quart instant pot (if using an 8-quart pot, add 1 1/2 cups water). Place the trivet on top with the “feet” touching the bottom and the handles pointing up and resting on the sides of the pot.
Pat the salmon fillets dry on both sides. Arrange in a single layer on top of the trivet. Sprinkle with the salt, pepper, and herbs (if using). Lay 1 lemon slice on top of each fillet (if using).
Seal the Instant Pot. Cook on manual (high) pressure for 1 minute (for fresh fillets) or 4 minutes (for frozen). The pressure will build, then the cook time will start. Once the cook time finishes, immediately vent to release the pressure. When the pin drops, carefully open the Instant Pot lid.
Check the salmon for doneness—it should register 135 to 140 degrees F on an instant read thermometer inserted at the thickest part. If the salmon is 145 degrees F or more, use a trivet to carefully remove it from the Instant Pot and serve immediately; if it’s between 135 and 140, let it sit in the pot, uncovered, for 5 minutes to come to temperature, then serve; if it’s less than 135 degrees F, recover the Instant Pot and let the salmon sit a few minutes more to continue cooking in the warm pot. Enjoy hot with a pinch of salt and pepper to taste.


*If your salmon fillets are smaller, set the Instant Pot cook time to 0 minutes; if larger, add 1 to 3 minutes to the cook time.
TO STORE: Refrigerate leftover Instant Pot salmon in an airtight container for up to 2 days.
TO REHEAT: Reheat salmon gently in a skillet over medium-low heat.


Serving: 15-oz fillet | Calories: 242kcal | Carbohydrates: 0.1g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Potassium: 835mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 70IU | Vitamin C: 0.003mg | Calcium: 25mg | Iron: 1mg

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