Short Description

Moist, flaky salmon infused with bright lemon and mellow garlic steams to perfection in the Instant Pot in under 20 minutes—no oven (and barely any cleanup) required. A light butter sauce drips down each fillet, making this dish elegant enough for company yet simple enough for any weeknight.

Why You’ll Love This Recipe

Speed without sacrifice – From prep to plate in about 17 minutes.
Consistently tender – Pressure-steaming prevents over-baking and keeps the fish juicy.
One-pot ease – Minimal dishes; the trivet keeps the fillets above the water while they poach in their own sauce.
Year-round convenience – Works with fresh or frozen salmon; simply add 1–2 extra minutes for frozen fillets.
Restaurant flavor, home price – A handful of staples (lemon, garlic, butter) deliver a silky, citrus-kissed sauce that feels upscale yet economical.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Salmon fillets, skin-on (about 5–6 oz / 140–170 g each)
Water (for the cooker and sauce)
Fresh lemon juice
Lemon slices
Butter, cut into pats
Garlic cloves, minced or pressed
Fresh dill (or 1 ½ tsp dried)
Salt
Ground black pepper
Optional: dry white wine (to replace the 2 Tbsp water in the sauce)

Directions

Prepare the pot – Pour 1 cup water into the Instant Pot insert and place the trivet inside.
Season the fish – Arrange the salmon (skin-side down) in a shallow heat-proof dish. Sprinkle with salt, pepper, and minced garlic. Top with dill, lemon slices, and butter pats.
Add liquid – Drizzle 2 Tbsp water (or wine) and 2 Tbsp fresh lemon juice around the fillets.
Pressure-cook – Set the dish on the trivet. Lock the lid, seal the valve, and cook on High Pressure for 5 minutes.
Quick-release & serve – Immediately vent the pot. Lift out the dish carefully; spoon some of the lemon-butter sauce over each fillet and serve hot.

Servings and Timing

Yield: 2 servings (easily doubled with a larger dish)
Prep time: 12 minutes
Cook time: 5 minutes
Total time: 17 minutes

Variations

Herb Swap: Substitute dill with fresh parsley, basil, or cilantro.
Spicy Citrus: Add ½ tsp crushed red-pepper flakes and finish with lime instead of lemon.
Mediterranean: Scatter cherry tomatoes, pitted olives, and thin red-onion rings over the fillets before cooking.
Low-Dairy: Replace butter with extra-virgin olive oil for a lighter finish.
Complete Meal: Place trimmed asparagus or baby potatoes on the trivet under the salmon (add 1 extra minute to the cook time).

Storage/Reheating

Refrigerate: Cool leftovers, then store in an airtight container up to 3 days.
Freeze: Wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator.
Reheat: Warm gently in a covered skillet over low heat with a splash of broth or water until just heated through (about 3–4 minutes) to prevent drying. Avoid microwaving at high power, which can toughen the fish.

FAQs

1. Can I use frozen salmon without thawing?

Yes; cook on High Pressure for 6–7 minutes (depending on thickness) and quick-release as usual.

2. Do I need to cover the inner dish with foil?

No—leave it uncovered so steam can circulate and the sauce can reduce slightly.

3. What size Instant Pot works best?

Any 6- or 8-quart model accommodates a 7-inch round or square dish; ensure the dish sits comfortably on the trivet.

4. Can I double the recipe?

Yes; place two fillets side by side in a larger dish or use a stackable pan set. Keep the cook time the same.

5. How do I prevent a “fishy” smell in the silicone seal?

Wash the seal promptly, or keep a separate ring for seafood dishes. Vinegar-steam cleaning cycles also help.

6. What if I don’t have fresh dill?

Use 1 ½ tsp dried dill, Italian seasoning, or a mix of dried parsley and thyme.

7. Is this recipe keto-friendly?

Absolutely—each serving is naturally low-carb and high in healthy fats.

8. Can I substitute another fish?

Thin cod, halibut, or steelhead trout fillets work; keep the 5-minute cook time for similar thickness.

9. Why use a dish instead of cooking directly on the trivet?

Pot-in-pot cooking captures the buttery lemon sauce and prevents the steaming water from diluting flavors.

10. How do I know the salmon is done?

The flesh should flake easily with a fork and reach an internal temperature of 125–130 °F (52–54 °C) for medium.

Conclusion

Instant Pot Lemon Garlic Salmon proves that elegant seafood need not demand time, skill, or multiple pans. A handful of pantry staples transforms humble fillets into a bright, buttery entrée in minutes—perfect for busy weeknights or an impromptu dinner party. Keep this method in your repertoire and enjoy consistent, restaurant-quality salmon whenever the craving strikes.

Instant Pot Lemon Garlic Salmon