Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables–flaky wild Alaska salmon is steamed on the top of red potatoes and carrots in your electric pressure cooker and drizzled with garlic, fresh lemon juice and butter. A one pot meal that is healthy and delicious!
Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables
One thing that my family absolutely loves but doesn’t eat enough of is SALMON! It is our all time favorite thing to order when we go on cruises but for some reason I don’t make it at home very often. I guess I’ve been intimidated a bit.
I decided to try my hand at cooking salmon in the Instant Pot. I place some frozen salmon fillets into the cooker with some red potatoes and carrots and set the pressure cooking time to 4 minutes. I held my breath hoping that the salmon wouldn’t be overcooked/undercooked and the potatoes wouldn’t get mushy. When I opened the pot I was ecstatic that the fish was flaky and tender and the vegetables were perfectly cooked.
If you have frozen salmon fillets in your freezer I would totally recommend cooking them in this way. It’s so convenient to not have to thaw the fillets first. My fillets had skin on them so I just set them skin side down on top of the vegetables. My kids and husband all agreed that dinner was a complete success! I will definitely be making this recipe again and again.
More recipes you’ll love…
Fish Tacos (in the Instant Pot or Slow Cooker)
Instant Pot or Slow Cooker Maple Dijon Chicken and Sweet Potatoes
Instant Pot Homestyle Chicken and Vegetables
What Pressure Cooker Did You Use?
To make Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 19 minutes
- Yield: 4 large servings 1x
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Pin RecipeDescription
Flaky wild Alaska salmon is steamed on the top of red potatoes and carrots in your electric pressure cooker and topped with garlic, fresh lemon juice and butter. A one pot meal that is healthy and delicious!
Ingredients
- 1 cup chicken broth or water
- 1 1/2 to 2 pounds of red potatoes
- 5 peeled carrots
- 4 (6 oz) frozen fillets of wild Alaska salmon
- 3 Tbsp melted butter
- 2 tsp garlic powder
- 1/4 cup fresh lemon juice (plus more for serving)
- Salt and pepper
Instructions
- Pour water/broth into bottom of Instant Pot.
- If you have small red potatoes, add them into the pot whole. If you have large or medium red potatoes cut them into halves or quarters.
- Cut your carrots in half lengthwise and then in half in thickness. Add them to the pot.
- Place your frozen salmon fillets on top of the carrots.
- In a small bowl stir together the butter, garlic and lemon juice. Drizzle over the salmon and the vegetables. Salt and pepper the salmon.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes (high pressure). Let the pressure release naturally for 5 minutes and then move the valve to venting.
- Remove the lid. Test the salmon for doneness. The internal temperature* should be at least 145 degrees F. Scoop the salmon and vegetables onto plates. Squeeze extra lemon on top of fish and veggies. Salt and pepper to taste.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Seafood
- Method: Instant Pot
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 518
- Sugar: 5 g
- Sodium: 184 mg
- Fat: 17 g
- Carbohydrates: 42 g
- Protein: 48 g
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I used fresh salmon and russets… Turned out beautiful for our family. A winner for sure
Also was 4 min pressure and 4 min natural release. Beautiful base
Yum salmon to me is the best food ever!
First time using InstaPot. This recipe was really good. Easy to make. I was nervous about potatoes cooking so I put some in whole and cut some in half. It is fine to leave them whole. If using red potatoes. Only thing I would change would be to use 2-3 more carrots and only 6 potatoes. We like more veggies. I also worried because my salmon temp was 200…well above 145. It was a tat dry but not too bad. I did put it in frozen. Next time I will turn off warming and release pressure right away and wait 5 mins. I waited 5 mins and then released pressure. I may have misunderstood what to do there. If you like salmon, you’ll enjoy this recipe.
★★★★
This was excellent. I used russets, peeled and cut into six pieces. The salmon and veggies were cooked just right. Served it with coleslaw on the side to round out the meal.
★★★★★
Yum that sounds like a perfect meal!
If I use the same amount of vegetables but only half the salmon, do I make half a recipe of the lemon/garlic butter or a whole recipe? Thanks.
I used the whole amount of lemon/garlic butter and it turned out fine.
One of my salmon fillets was thicker than the other and it didn’t get done. I put the lid back on a set it to low sauté for a few minutes, but it still wasn’t done. I didn’t want my potatoes to get overdone, so I stuck it in the microwave for 30 seconds and that took care of it. I had asked for two fillets about the same size, but I guess the guy didn’t think about thickness. The fillet that got done was about a good inch thick. The other one was 1 3/8”. I’ll stick with the thinner fillets next time.
Overall it is a good recipe and I’ll add it to my Instant Pot recipe folder. Thanks.
that’s what I would do 🙂
What if I use fresh salmon
I think that will work well!
When cooking, do you add the rack in the instant pot before putting in all the ingredients?
I didn’t 🙂
I made this last night. It turned out great! My husband and I enjoyed it. The carrots and potatoes came out so soft! The fish was tasty. It was great.
This was the first time I’ve naturally vented the Instant Pot. I now know it takes a bit for the Instant Pot to cool and start the natural venting. This is why there is the instruction book. 😀
Thanks for sharing this! We really enjoyed it!
★★★★
Rachel thank you so much for sharing your comments on this recipe! Glad you liked it 🙂
I don’t have a pressure cooker but I have a Crock-Pot how long should I keep it in there
Not sure exactly since I haven’t done this one in the crockpot but I would do the vegetables for 2 1/2 hours and then add in the salmon for 30 minutes. all on low.
Hi Karen. The frozen salmon I have is 4 ounces instead of 6. How should I adjust the time? Thank you!
Reduce the cooking time to 4 minutes.
my 2 salmon fillets were still a little raw in the middle.. followed everything. put them in the microwave. i did 4 minutes high pressure and 5 minute natural release.
In the recipe it states for 1/4 lemon juice. Is that in cups?
yes sorry that was a typo. It is supposed to be 1/4 cup.
What if I were to use frozen broccoli florets and new potatoes with the salmon?
I think potatoes would be fine. Broccoli would get too mushy if you pressure cooked it!
I made this tonight and it turned out perfect! I used chicken stock (instead of water) and had to season everything after it was cooked but wow. Love this recipe. I also sprinkled some chopped chives on top for some pretty color.
★★★★★
Chives = winning! Good call Lauren.
I have a 6qt lux not a duo, will it still work?
Yes it will work just fine!
This was sooo good! We love salmon, and I was very hesitant to try a new method of cooking it. I needn’t have worried. Mine wash fresh, not frozen, but I still did 4 minutes with 4 minutes NR. It was perfect. Will never cook it any other way. So moist, flavorful… Thanks for the encouragement to try something new!
★★★★★
So great to hear this! I love salmon as well it is the best 🙂
Loved the recipe. I added fresh green beans. If an old fart, single guy, new to cooking, can manage to prepare this great meal, anyone can.
Keep it up.
Ken
This comment made me laugh, Ken! I’m glad you liked it 🙂
Good to know! Now I’m not afraid to try it!
I made this a few days ago, and it was awesome! So happy to have a recipe where I don’t have to thaw the fish, since I tend to forget to take them out of the freezer in time! I was afraid the veggies would taste “fishy” but they did not! Everything cooked perfectly and I will be making this again and again! One question…is there a reason you don’t use fresh garlic? Would it not work as well as the powder? Thanks for sharing your recipes!
★★★★★
You can definitely use fresh garlic. Go ahead and try it next time! I bet it would be great.
Do you think I could use the little baby carrots instead of regular carrots?
Yes!
Can I get the slow cooker recipe for lemon garlic butter with salmon and healthy vegetables?
I haven’t tried this one yet in the slow cooker but once I do I will let you know!
If I cut this recipe in half ( there are only two of us) do I keep the same cooktime?
Yes if you are using frozen fillets. If they are thawed I would cut the cooking time down to 2 or 3 minutes.
Yay, frozen salmon recipe!! How long do I steam the fish alone (out of vegs).
Thanks
Hi Kris, I would set it on a trivet and put liquid in the bottom of the pot. I would cook on manual high pressure for 4 minutes. Let me know how it turns out!
Do you think i can make the same recipe using cod fish? Not a fan of salmon.
Yes I think it would work great!
How about tuna steaks, would that work as well?
I’ve never tried it! Sounds yummy though. Let me know how it goes.
Not a potato fan substitute suggestions?
Perhaps cauliflower florets?
Cooking time for not frozen salmon?
I would do 2 or 3 minutes. If cooking with the vegetables then do 2 minutes. Make sure veggies are cut into smaller pieces so they cook the same rate as the salmon.