Salmon is the fish I would choose if I had to eat only one kind of fish for the rest of my life.
The hearty texture and rich flavor go well with a lot of different flavors, from fresh dill to smoky chipotle. You can eat it any time of the year with any side dish you like.
There are a few different ways to cook this type of seafood. The best things about these two ways is that you can do them both in an electric pressure cooker. Also, they’re both quick and easy.
But it is 100% true! You can easily cook the fish on a trivet to steam it beautifully. Also, you can poach it right in the insert if you don’t have a trivet or steamer basket or just want to try something different.
The best part is that the fish doesn’t take long to cook—3 minutes for fresh salmon and a few more minutes for frozen, whether you steam or poach it.
There’s no need to worry about taking care of the fish on the stove, in the oven, on the grill, or under the broiler. This is much easier.
I will even make this ahead of time to have chilled salmon salads for the rest of the week. It tastes so good!
But this is not the right way to do it. Some recipes say to cook the meat and vegetables together in the electric pressure cooker. Many kinds of vegetables turn to mush after 3 minutes of high pressure cooking, so I like to cook them separately.
Also, if you cook the vegetables with the fish at the same time, the vegetables will pick up the flavors of the fish, and the fish will pick up the flavors of the vegetables. Some eaters might like this, while others won’t!.
You can cook salmon in a pressure cooker in a lot less time than you would need to use traditional methods. The fish will be tender, flaky, and delicious. But it’s important to know how long to cook salmon in the pressure cooker so it doesn’t get too done or too raw.
This complete guide will tell you when to cook fresh and frozen salmon fillets, how to season and pair them, and how to tell when the salmon is done. After reading this, you’ll be sure that cooking salmon in a pressure cooker will always turn out great.
Factors That Determine Pressure Cooker Salmon Cook Time
Several factors impact how long salmon needs to cook in the pressure cooker
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Thickness – Thicker cuts take longer. Standard fillets are usually 1-inch thick but thicker portions will require additional time.
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Size – Larger or heavier fillets need slightly longer.
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Bone-in vs boneless – Bone-in fish takes a bit longer
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Fresh vs frozen – Frozen salmon requires a few extra minutes to defrost and cook through.
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Marinades/coatings – Ingredients like marinades, rubs or glazes can increase cook time slightly.
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Pressure cooker model – More powerful models may cook faster
Cooking Time for Fresh Salmon Fillets
For fresh, boneless salmon fillets around 1-inch thick, the approximate pressure cooker cook times are:
- High pressure for 3-4 minutes
- After cooking, allow pressure to release naturally for 5 minutes before quick releasing any remaining pressure.
I recommend starting by cooking for 3 minutes, then checking doneness by inserting a knife into the thickest part of the fillet. It should flake easily and appear opaque throughout when fully cooked. If needed, seal and cook for an additional 1-2 minutes.
Avoid overcooking as this can dry out the salmon. Err on the side of slightly undercooked when uncertain.
Cook in a Single Layer
Arrange fillets in a single layer in the pressure cooker pot. Leave gaps between pieces to allow steam circulation and even cooking.
Cook in batches if needed to prevent overcrowding.
Use a Cooking Liquid or Steamer Basket
Prevent sticking by cooking the salmon elevated above or immersed in liquid. Try a steamer basket, small rack, or cooking broth.
Season Generously
Brush or spray oil to promote browning. Season as desired with salt, pepper, herbs, citrus, spices, marinades etc. Apply seasonings before pressure cooking so flavors absorb into the fish.
Cooking Frozen Salmon Fillets
For 1-inch frozen boneless salmon fillets, pressure cook:
- On high pressure for 5-6 minutes
- Allow pressure to release naturally for 5 minutes then quick release
Check doneness halfway through cooking. If needed, re-seal and pressure cook for an extra 1-2 minutes until opaque throughout.
Rinse Off Ice Crystals
Rinse frozen fillets under cool water to remove any ice crystals before cooking. Pat extremely dry with paper towels. This helps achieve evenly browned skin.
Increase Oil Slightly
Use a bit more oil than for fresh to aid browning from frozen.
Check Often
Monitor frozen salmon carefully and check it frequently. The center takes longest to defrost and cook through fully.
Larger, Thicker Fillets
For salmon fillets over 1-inch thick:
- Pressure cook for the standard time (e.g. 3-4 minutes for fresh)
- Check, then cook for an extra 1-2 minutes if needed
- Repeat until just cooked through
Do this in short 1-2 minute increments to prevent overcooking the exterior before the inside is done.
Very thick fillets over 2-inches may need par-cooking by steaming or microwaving before pressure cooking.
How to Tell When Salmon is Perfectly Cooked
It can be difficult to judge doneness, especially from frozen. Check for these signs of perfectly cooked salmon:
- Opaque and flakes easily when tested with a fork
- Interior is opaque throughout with no translucent areas
- Reaches 145°F internally
If any parts seem undercooked, seal and pressure cook for 1-2 more minutes.
Delicious Ways to Serve Pressure Cooked Salmon
- Flake over salads or rice bowls
- Stuff into tacos, wraps or pitas
- Serve with quinoa or couscous
- Pair with steamed or roasted veggies
- Top potatoes or pasta dishes
- Mix into risottos or chowders
- Enjoy in sushi rolls
Flavor combinations I love with salmon include citrus, fresh herbs like dill and parsley, garlic, ginger, soy sauce, sesame oil, chili, honey, mustard and teriyaki.
Handy Pressure Cooker Salmon Cook Times
1-inch thick fresh boneless fillets
- High pressure 3-4 minutes
- Natural release 5 mins then quick release
1-inch thick frozen boneless fillets
- High pressure 5-6 minutes
- Natural release 5 mins then quick release
Thicker/larger fresh fillets
- Cook for standard time e.g. 3-4 minutes
- Check and cook 1-2 mins extra if needed
- Repeat until just cooked through
Over 2-inches thick
- Part cook by steaming or microwaving first
- Finish in pressure cooker
Use a Seasoning Mix
Instead of just salt and pepper, you could use a seasoning mix to flavor the fish while it’s steaming. One of my favorite ways to try new herb and spice mixes and use up old ones is to bake with them.
For both poaching and steaming, putting a few thin slices of lemon on top of the fish before you close the lid is a great idea. This gives the salmon an extra citrusy kick.
Fresh dill, tarragon, basil, or a combination of these will infuse herbal flavor into your seafood entree. Just add a few big sprigs to the insert with the water before poaching or steaming the fish.
Make a Quick Marinade
Infuse the salmon with unique and delicious flavors by using a marinade. It should only take a few hours for the fish to soak up the flavors before you cook it.
One of my favorites is to use teriyaki sauce as a marinade for the fish.
If you do use a marinade, take the fish out of it before cooking and throw away the rest of the marinade.
Do not be afraid to make your own sauce to drizzle on top of or serve with the fish. There are many tasty options! Also, remember that this dish tastes great whether it is served warm or cold.
Pick out the flavors you want and go for it! Trying new things is a great way to make this recipe new and different every time you make it.
You can add a little fresh lemon juice or your favorite salad dressing right before serving if you need to.
How to Cook Salmon in Pressure Cooker | COSORI Review | Vacuum Sealer
FAQ
How long do you can salmon in a pressure cooker?
How long does it take to fully cook salmon?
What is the best cooking method for salmon?
How long do you cook salmon in a pressure cooker?
Pour Teriyaki sauce on the salmon. Pressure Cook at High Pressure for 0 minute (zero minute) and Natural Release for 10 minutes. *Note: 0 (zero) minute is not a typo! Check internal temperature at its’ thickest part with an accurate food thermometer.
Can you cook frozen salmon in a pressure cooker?
You can cook frozen salmon in the pressure cooker – all you need to do is add two minutes to the cook time. So, instead of cooking the salmon for 3 minutes in the pressure cooker, you’ll cook it for 5 minutes. Can You Cook Instant Pot Salmon with Vegetables? I prefer to cook my vegetables separately from the salmon in the pressure cooker. Why?
How to cook frozen salmon in Instant Pot?
Pressure Cook Salmon Fillets: Pour 1 cup of cold running tap water in Instant Pot pressure cooker. Place the Frozen Salmon Fillets on top of a steamer rack. Close the lid and pressure cook at Low Pressure for 1 – 3 minute (s), and Quick Release. Turn off the heat. Open the lid carefully.
How do you cook salmon in a crock pot?
When the pot indicates that it is done, manually release the pressure and unlock the lid. Remember to season the salmon with salt and pepper. In the event that you open the pot and decide you’d like the fish more well done, just relock the lid and set the pot to high pressure for another minute. Check and repeat if necessary.