This Instant Pot method delivers perfectly tender salmon every time without the guesswork of traditional cooking.
By using high pressure for just 3 minutes, the salmon retains its natural moisture and delicate texture while infusing with whatever flavors you choose.
What emerges is flaky, buttery fish that falls apart at the touch of a fork, with no risk of overcooking.
The best part? You can have restaurant-quality salmon on the table in under 20 minutes from start to finish.
Ingredients for Instant Pot Salmon Fillet
Fresh salmon plus pantry staples for the quickest, most foolproof method out there.
| Ingredient | Amount | Notes |
|---|---|---|
| Salmon Fillets 🐟 | 1 ½ lb | Skin-on or skinless, fresh or thawed |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred for flavor |
| Lemon 🍋 | 1 whole | Zested and juiced |
| Garlic Cloves 🧄 | 3 cloves | Minced or thinly sliced |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| Honey 🍯 | 1 tbsp | Or maple syrup for vegan option |
| Soy Sauce 🥫 | 1 tbsp | Low-sodium recommended |
| White Wine 🍷 | ¼ cup | Dry variety like Sauvignon Blanc |
| Chicken Broth 🥣 | ½ cup | Or vegetable broth for pescatarian |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Red Pepper Flakes 🔥 | ¼ tsp | Optional for heat |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing |
The salmon is the star here—wild-caught if possible, but farm-raised works fine (just watch for bright color and no fishy smell). I grab mine from Whole Foods or Trader Joe’s when it’s on sale, but any trusted fish counter will do. For the wine, any dry white you’d drink works—no need for cooking wine. The broth can be swapped with water in a pinch, but the flavor won’t be as deep.
No white wine? Lemon juice plus a splash of water gets you close. Fresh dill not around? Dried at one-third the amount or parsley in a bind. The honey can be maple syrup or agave if you prefer. For extra richness, swap the butter for ghee—it handles the heat better. The garlic can be pre-minced from a jar (no shame), but fresh tastes brighter.
Leftover salmon keeps 2-3 days in the fridge—great for salads or sandwiches. The cooked fish doesn’t freeze well, but you can prep the marinade ingredients ahead. Just combine everything except the salmon and store in the fridge for up to 2 days.
Why You’ll Love This Recipe
- Set and Forget: I toss everything in the Instant Pot, seal the lid, and walk away—no babysitting required.
- Bright Lemon-Dill Punch: The garlic, fresh dill, and lemon create a zesty, herby flavor that makes the salmon taste like it came from a fancy bistro.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings when I need a healthy, impressive dinner on the table fast.
- Leftovers? Yes Please: The salmon stays moist and flaky, so I can use extras in salads or wraps the next day.
Step-by-Step Instructions for Instant Pot Salmon Fillet
Here’s the method that guarantees perfect texture every single time.
Step 1: Prepare the Salmon and Aromatics
Pat the 1.5 lb Salmon Fillets completely dry with paper towels—this prevents steaming and ensures they’ll absorb the flavors. Season both sides evenly with the 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Red Pepper Flakes.
Zest the 1 whole Lemon and set the zest aside. In a small bowl, whisk together the 1 tbsp Dijon Mustard, 1 tbsp Honey, and 1 tbsp Soy Sauce until smooth. This glaze will create a beautiful, sticky coating on the salmon as it cooks.
Step 2: Sauté the Base for Maximum Flavor
Set your Instant Pot to the sauté function on normal heat. Add the 2 tbsp Olive Oil and swirl to coat the bottom. When the oil shimmers, add the 3 cloves Garlic Cloves and cook for 30 seconds until fragrant but not browned.
Pour in the 0.25 cup White Wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Add the 0.5 cup Chicken Broth and the 0.25 cup Fresh Dill, stirring to combine. The liquid should be bubbling gently—this builds the flavor foundation for your salmon.
Step 3: Pressure Cook to Perfect Tenderness
Place the trivet in the Instant Pot and arrange the salmon fillets on top. If they don’t fit in a single layer, stack them carefully. Pour the honey mustard glaze evenly over the salmon, then sprinkle the lemon zest on top.
Secure the lid, set the valve to sealing, and cook on high pressure for 3 minutes. It’ll take about 10 minutes to come to pressure, but the quick cook time ensures the salmon stays incredibly moist. When done, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
Step 4: Finish with Butter and Lemon
Carefully remove the salmon to a serving plate. Stir the 2 tbsp Butter into the hot liquid in the pot until melted, then squeeze in the juice from the zested 1 whole Lemon. The sauce should be silky and slightly thickened.
Spoon this lemon butter sauce over the salmon and let it rest for 2 minutes before serving. The salmon should flake easily with a fork and have a beautiful glaze. Garnish with extra fresh dill for a pop of color and freshness.
Pro Tips For Making Instant Pot Salmon Fillet
- Use the Trivet: Place the salmon on the trivet with 1 cup water below—keeps it out of the liquid so it steams instead of boils, which stops it from getting rubbery.
- Skin Side Down: Always lay the fillets skin-side down on the trivet; it protects the flesh from sticking and makes for easier removal after cooking.
- Skip the Overcrowding: I learned this the hard way—leave space between fillets so the steam circulates evenly, otherwise some pieces end up undercooked.
- Add Lemon Last: Toss the lemon slices on top just before sealing the lid; it keeps the citrus flavor bright instead of bitter from overcooking.
Wine and Beer Pairings for This Recipe
White Wine Pairings
A crisp Sauvignon Blanc from New Zealand mirrors the lemony brightness in this dish. Its high acidity cuts through the richness of the salmon beautifully. I love Kim Crawford or Oyster Bay for their citrus notes. 🍷
Rich White Options
For those who prefer a fuller body, try a buttery Chardonnay from California. The oaked varieties complement the honey mustard glaze with their vanilla undertones. Kendall-Jackson or La Crema are reliable choices.
Light Beer Pairings
A light pilsner or hefeweizen works surprisingly well. The effervescence refreshes your palate between bites. Samuel Adams Noble Pils or Weihenstephaner Hefeweissbier are my go-to options. 🍺
Rosé Consideration
A dry rosé from Provence offers the perfect balance of fruitiness and acidity. Its subtle berry notes harmonize with the salmon without overpowering it. Look for Whispering Angel or Miraval for consistent quality.
Non-Alcoholic Option
For a non-alcoholic pairing, try a sparkling lemonade with fresh mint. The carbonation and citrus mirror the dish’s flavors. I make mine with fresh lemon juice, club soda, and a touch of agave syrup. ✨
Nutrition Facts
Frequently Asked Questions
Can I use frozen salmon fillets?
Yes, but thaw completely first. Cooking from frozen can lead to uneven doneness.
What if my salmon fillets are different thicknesses?
Fold thinner pieces under for even thickness or remove thicker ones 1 minute early. Uniform size ensures consistent results.
How do I prevent the salmon from sticking?
Use the trivet and enough liquid. The 0.5 cup broth plus wine creates steam to lift the fish.
Can I skip the natural pressure release?
No, the 5 minute natural release prevents sudden pressure drops that can toughen the fish. Quick release only after.
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