• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

March 14, 2020

Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

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!

Pin this recipe for later!

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 topped 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

Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered Alabama, Louisiana, Utah, Minnesota, Colorado, Idaho, Hawaii, South Carolina, Illinois and Iowa. Today’s recipe is inspired by the The Last Frontier–Alaska!

When I think of Alaska I think of “Seward’s Folly,” how large the state is (it is the largest state by area), the discovery of gold in 1898 and how it is rich in natural resources.

Orca whale off the coast of Alaska

I think of how beautiful it is! My husband and I were able to cruise there several years ago and it was absolutely majestic. I still remember this little man on the ship with his fancy tripod and camera rushing from area to area on the deck trying to take all the pictures he could. I am definitely planning on returning to Alaska in the future.

Greg and Karen at Mendenhall Glacier in Alaska

I also think of wild Alaska salmon and how delicious it is! Seafood caught in Alaska accounts for 60 percent of the country’s output (and 90 percent of the wild salmon yield). My family absolutely loves salmon but we don’t eat it enough! 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.

Pin this recipe for later!

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 topped with garlic, fresh lemon juice and butter. A one pot meal that is healthy and delicious!

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

Pin this recipe for later!

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 topped with garlic, fresh lemon juice and butter. A one pot meal that is healthy and delicious!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables


★★★★★

4.7 from 16 reviews

  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 19 minutes
  • Yield: 4 large servings 1x
Print Recipe
Pin Recipe

Description

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

Scale
  • 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

  1. Pour water/broth into bottom of Instant Pot.
  2. 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.
  3. Cut your carrots in half lengthwise and then in half in thickness. Add them to the pot.
  4. Place your frozen salmon fillets on top of the carrots.
  5. In a small bowl stir together the butter, garlic and lemon juice. Drizzle over the salmon and the vegetables. Salt and pepper the salmon.
  6. 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.
  7. 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

Did you make this recipe?

Tag @365dayscrockpot on Instagram

Send Me Free Recipes

Like this recipe for Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables? Get all my new recipes delivered to your email inbox by signing up below.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Pin this recipe for later!

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 topped with garlic, fresh lemon juice and butter. A one pot meal that is healthy and delicious!
  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

104 Comments Filed Under: 5 ingredients or less, All Recipes, Dump and Go, Gluten Free, Healthy, Instant Pot, Seafood, Summer Tagged With: states, dairy free

Recommendations

Comments

  1. Bob Prehall says

    September 12, 2021 at 12:31 pm

    Hi Karen,
    I was very happy to see a really good Salmon recipe… the finished product is superior to the way I’ve been cooking Salmon for years, but very similar. I just never cooked the potatoes and veggies with the Salmon, and also always put onion slices on top of the filets, along with some brown sugar mixed with the butter and lemon juice, then wrapped the whole thing in loosely wrapped foil and basted the fillets about four times during the baking time (in the standard oven) with the sauce, which will somewhat carmelize during the process.

    Salmon is salmon is salmon…. WRONG. Most people will buy salmon in the supermarkets, and it’s all good, but 90% of the salmon sold frozen is Chum (keta, silverbrite or dog Salmon, all the same fish) I am a very fortunate person, living in Oregon on the beautiful Umpqua River and also able to go to Alaska periodically and fish there. Salmon can be classified as follows for edibility and of course desirability.
    1) Sockeye AKA Red, 2) Chinook AKA King, 3) Coho AKA Silver, 4) Chum AKA see above and lastly 5) Humpy AKA Pink.
    If you are a real fan of Salmon, and I think most are, the huge Bristol bay Sockeye fishery ends in mid-June, the majority are canned in the various canneries on Bristol Bay, but a significant number are filleted, vacuum sealed and flash frozen, they aren’t “fresh”, but certainly the next best thing. You can find them as individual fillets of 1 to 1 1/2 lbs in supermarkets country-wide, from $5 to $15 per pound. Because they are shrink-wrapped air-tight, I will buy 20 to 30 lbs, usually in July when the supply is up and the price is down… they easily keep a year in the freezer.
    I know this review goes way beyond what is normal, but I’ve had many people over for dinner and they, almost to a person will ask how I was able to get such a wonderful tasting Salmon, and the secret of course, is the salmon, it’s not a chunk of “Silverbright” or Pink(both marketing names) but rather a quicky processed fillet of either Sockeye or Chinook, or sometimes, in November, fresh Coho caught in my back yard… If I don’t see this published I will understand, but thought you as a foodie, might be interested

    Reply
    • Karen says

      September 13, 2021 at 1:34 pm

      Thanks for the info! now I am in the mood for salmon!! I don’t live near the coast so I will have to buy mine flash frozen.

      Reply
      • Bob Prehall says

        September 13, 2021 at 2:06 pm

        Yes…. flash-frozen Sockeye or Red is what you want. I have a friend that lives in S Illinois and she tells me she can get flash-frozen Sockeye for around $5 a lb at Krogers

        Reply
        • Karen says

          September 14, 2021 at 12:48 pm

          Good! I will look next time I go

          Reply
  2. Yvonne says

    April 23, 2021 at 12:15 pm

    How about parsnips instead of potatoes?

    Reply
    • Karen says

      April 23, 2021 at 12:19 pm

      Sure! that’d be great!

      Reply
  3. JudithAnn says

    January 8, 2021 at 8:30 pm

    Hi, love the recipe but I changed up a bit! I used frozen cod with sliced baby red potatoes and rainbow carrots and shallots saute in butter then I mixed small can of tomato sauce with white wine, a little lemon juice and water with salt, pepper, gran. garlic and italian seasoning. Pressure cooker on high for 8 minutes and quick released after 5 mins. It was delicious, the broth with Italian bread dipped into it was restaurant quality! BIG hit in my home! You have some great recipes!

    ★★★★★

    Reply
    • Karen says

      January 11, 2021 at 8:17 pm

      The italian bread is making my mouth water!

      Reply
  4. Karlye says

    December 29, 2020 at 8:43 am

    How would the time of this recipe changed if I’d rather use fresh (unfrozen) salmon filets? I can’t wait to try this tonight!

    Reply
    • Karen says

      December 30, 2020 at 2:43 pm

      I’d use the same time, pot will come to pressure quicker

      Reply
  5. Christine says

    December 18, 2020 at 8:15 pm

    I was skeptical because of how simple this was, as in so easy and so few ingredients. But it has turned out FANTASTIC twice! Thank you for a delicious, healthy, go-to recipe for busy weeknights! I am wondering what to do with all that delicious sauce leftover in the pot…

    ★★★★★

    Reply
    • Karen says

      December 21, 2020 at 3:38 pm

      You could serve it over rice. I’m so glad you liked it!

      Reply
  6. Noelle says

    November 15, 2020 at 11:58 am

    Hello Karen
    Thanks for this delicious recipe. Made it last nite…so good!
    I think I will try it for a minute less though to see if the veggies can keep a wee bit of a crunch, as they were a bit soft but tasty nonetheless. 🙂
    Wondering how to re-heat it without over cooking it?
    Cheers!

    ★★★★★

    Reply
    • Karen says

      November 16, 2020 at 12:14 pm

      I would reheat by placing it covered pot in pot on a trivet and pressure cooking for 5 minutes.

      Reply
  7. Sabrina says

    September 17, 2020 at 9:59 pm

    This is the best instant pot recipe I’ve tried for salmon fillets so far. I found both the salmon and potatoes to be very well-flavored. I only did one salmon fillet since I have a 3 quart instant pot. I also didn’t use carrots since I don’t care for their taste. However, the salmon with red potatoes and sauce were really really good!

    Thanks for such easy, quick instant pot recipes!

    ★★★★★

    Reply
    • Karen says

      September 19, 2020 at 3:30 pm

      So glad you liked it Sabrina!

      Reply
      • Noelle says

        November 15, 2020 at 11:54 am

        Hello Karen
        Thanks for this delicious recipe. Made it last nite…so good!
        I think I will try it for a minute less though to see if the veggies can keep a wee bit of a crunch, as they were a bit soft but tasty nonetheless. 🙂
        Wondering how to re-heat it without over cooking it?
        Cheers!

        ★★★★★

        Reply
  8. Carmen T. Cortes Ramos says

    September 13, 2020 at 7:33 pm

    This recipe is amazing
    I have done it with the 24 oz and 12oz salmon quantities (frozen both times) using the same quantity of veggies, broth etc which we will eat it with another meal later and has comes out perfect.
    I do use Fresh Crush Garlic instead of garlic powder.
    I have serve it w fresh Pesto over the salmon (sooo good)
    I also make a yogurt sauce that is very good as well that i have served over salmon for years.
    I Cup Greek style plain yogurt (I used Almond Greek style plain yogurt as I dont like to do dairy)
    1 TBSP Extra Virgin Olive oil (can add more if too thick)
    1 TBSP freshly squeeze lemon juice
    1 teaspoon (youi can use more if you like garlic) of crushed garlic
    Salt to taste
    Mix all together (I make this prior to starting to prep the recipe above so the garlic flavor seeps in..)
    Left over sauce keep well in the fridge.
    Again thanks for this great recipe.

    ★★★★★

    Reply
    • Karen says

      September 14, 2020 at 12:31 pm

      Yum! I am going to try the yogurt idea. That sounds so tasty!

      Reply
  9. Jenn says

    August 27, 2020 at 8:22 am

    Super easy and quick! Perfect for the summer when it is too hot to turn on the stove or oven. I just added the butter and salt and pepper when cooking and was plenty flavorful.

    ★★★★★

    Reply
    • Karen says

      August 27, 2020 at 1:59 pm

      This is a perfect summer recipe! I agree!

      Reply
  10. Steve says

    August 21, 2020 at 9:13 pm

    Easy to make but pretty bland and fish was overcooked. Not a repeat for us.

    ★★

    Reply
    • DavetteB says

      September 7, 2020 at 11:17 pm

      Try less time and season as you like. Alaska salmon is leaner than farmed salmon so 140F is better. If your fillets are thin, it is better to do them on the stove and they will still be quick. HTH
      PS – next time you visit Alaska, come to Fairbanks and skip the cruise

      Reply
      • DavetteB says

        March 9, 2021 at 6:20 pm

        I’m editing my own comment –
        120F for wild salmon, 125F for farmed. (Per America’s Test Kitchen).
        As much as I love my IP, I would probably still opt to do salmon filets on the stove and just and the lemon garlic sauce. It might work in the IP if you fish is cut into steaks rather than filets, but I prefer mine in fairly small and thin filets.
        HTH

        Reply
  11. Nancy says

    August 3, 2020 at 3:21 pm

    This recipe looks delish! Can’t wait to try it. Have you used frozen carrots, rather than fresh?

    Reply
    • Karen says

      August 4, 2020 at 2:01 pm

      I personally have not tried that but I bet it would work okay! They might get a little soft.

      Reply
  12. Angie says

    July 15, 2020 at 6:24 pm

    Made this for my husband but without the veggies for his keto diet. He loved it so I will be making this for him again. Thank you for sharing your fantastic recipes.

    ★★★★★

    Reply
    • Karen says

      July 16, 2020 at 3:39 pm

      You are welcome Angie! Glad he liked it!

      Reply
  13. Jen H. says

    June 24, 2020 at 2:22 pm

    Hi Karen!
    I’m not a fish eater, so I’m wondering how you would adapt this recipe for chicken instead of salmon?

    Thanks!
    Jen

    Reply
    • Karen says

      June 24, 2020 at 9:31 pm

      Hi Jen, the easiest thing would be to use fresh chicken tenders in the place of salmon and keep the recipe the same otherwise. The chicken tenders will cook in four minutes. If you have larger pieces of chicken I would pound them thin before adding into the pot so they can cook at the same rate as the potatoes.

      Reply
  14. Karen B. says

    June 10, 2020 at 8:55 am

    This sounds yummy! I have a family member who is allergic to citrus. What do you recommend as a substitute for the lemon juice?

    Reply
    • Karen says

      June 10, 2020 at 1:03 pm

      Maybe a tablespoon of vinegar? Something with a bit of acidity.

      Reply
  15. AnaLeah says

    April 27, 2020 at 1:10 pm

    I have a Crock.Pot. It cooks very slow. Do you think 2 minuts will be enough?

    Reply
    • Karen says

      April 28, 2020 at 2:43 pm

      Hi, this recipe is for a pressure cooker, not a slow cooker. I’m assuming your crockpot is a slow cooker? If doing this in a slow cooker I would cook for 2 hours on high, add in the salmon and cook for another hour on high.

      Reply
  16. Al says

    April 8, 2020 at 6:02 pm

    Sure glad I found this web page. When it comes to instant pot cooking, i’m the person doing all cooking. My wife and myself really love this recipe. I have also substituted for frozen rainbow trout fillets, frozen basa fillets. The meals come out perfect every time.
    Thank you Karen!!!!

    Reply
    • Karen says

      April 10, 2020 at 3:27 pm

      You’re welcome Al! Keep up the good work doing all that cooking!

      Reply
  17. Kaye M. says

    March 21, 2020 at 7:40 pm

    Is there some reason why this page is locked? Cannot download the recipe into Paprika app. Do you not want to share?

    Reply
    • Karen says

      March 23, 2020 at 1:43 pm

      Hi, I have no idea? I’m not familiar with the paprika app.

      Reply
      • Kaye M. says

        March 25, 2020 at 2:57 am

        Thank you for the reply. The Paprika Recipe Manager – paprikaapp.com – is a great app which stores recipes (with link directly back to recipe blog). Also includes other features such as a pantry list, grocery list, and meal planner. I have it on my Mac, iPad & iPhone and they sync really well and fast. They also have Windows and Android versions. All sync with each other. The website shows the different devices. Many just get the inexpensive iOS version for their iPhone and/or iPad, but I don’t mind paying more for also having it on my Mac desktop. None of the apps are subscription. You pay once and it is yours, with all the bells & whistles. Also, the app stays open so you don’t have to worry about it closing while you are using the app to cook from. You can also print the recipes in several other formats besides the letter-size format i.e. 3×5, 3.5×5, 4×6 and 5×7. Many other perks! Disclosure – I do not get paid for talking about this! I am just a very satisfied customer!

        Reply
        • Karen says

          March 25, 2020 at 6:13 pm

          Interesting. I’ll have to find out how to get them to use my website 🙂

          Reply
          • Kaye M. says

            April 5, 2020 at 2:38 am

            Karen, I got the Paprika app to work…just tried it a couple of times in a row and it finally worked. So, the problem may have been on my side. I’ve downloaded several of your recipes before. The only thing different I thought was the matter was that the recipe page/address shows the padlock next to the internet address. Haven’t tried the recipe yet, but finally got some salmon (darn virus!) so hope to try it soon.

          • Karen says

            April 6, 2020 at 12:41 pm

            Ohhh, good to know!

  18. Lisa says

    March 15, 2020 at 10:28 am

    Hi Karen,

    I’m not much of a fish eater, but this recipe looks so good. Can this recipe be made with tilapia or some other fish that is not fishy tasting? What would you recommend? Thanks!

    Reply
    • Karen Petersen says

      March 15, 2020 at 10:45 am

      Yes you can use tilapia or cod or halibut too. Enjoy 😊

      Reply
  19. Brittney says

    February 7, 2020 at 6:02 pm

    So I figured it out and cooked this recipe and my partner loved it so much! He never used to like salmon and he couldn’t believe how good this came out. I will definitely be making this again. Thank you for the awesome recipe!

    Reply
    • Karen says

      February 8, 2020 at 6:56 pm

      Oh I’m so happy you have converted him. Salmon is truly one of my favorite foods!

      Reply
  20. Brittney says

    February 7, 2020 at 4:09 pm

    Is the salmon supposed to be 6 oz per fillet or 6 oz for all four of them combined?

    Reply
    • Karen says

      February 8, 2020 at 6:57 pm

      per fillet 🙂

      Reply
  21. Brittney says

    February 7, 2020 at 11:38 am

    I have a salmon that is pretty thick, maybe two inches or more, should I cut it to make it thinner or just add more time? I’ve never cooked salmon before so any advice on this would be appreciated. 🙂

    Reply
    • Karen says

      February 8, 2020 at 7:00 pm

      What did you end up doing?

      Reply
    • Beth says

      March 17, 2020 at 7:04 pm

      I’m not a salmon lover but my husband is, and I made this tonight. The flavors were delicious. A problem was the salmon filets (frozen) overlapped each other in the pot and only one reached 165 at the end of the natural + quick release.
      I took that one filet out for my hovering husband, spread out the other three and started to bring the IP back up to pressure, intentionally stopping it before it reached pressure – Just to the second pre-heat notification (on the Duo Evo Plus 6-quart). Then did a quick release and everything was fine.

      ★★★★★

      Reply
      • Karen says

        March 18, 2020 at 2:21 pm

        Cool! Thanks for sharing your experience with the recipe 🙂

        Reply
  22. Desiree Davison says

    January 19, 2020 at 10:06 pm

    I used fresh salmon and russets… Turned out beautiful for our family. A winner for sure

    Reply
    • Desiree Davison says

      January 19, 2020 at 10:07 pm

      Also was 4 min pressure and 4 min natural release. Beautiful base

      Reply
    • Karen says

      January 20, 2020 at 6:15 pm

      Yum salmon to me is the best food ever!

      Reply
  23. R. JONES says

    December 30, 2019 at 5:06 pm

    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.

    ★★★★

    Reply
  24. Sharon says

    November 27, 2019 at 6:56 pm

    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.

    ★★★★★

    Reply
    • Karen says

      November 28, 2019 at 11:17 am

      Yum that sounds like a perfect meal!

      Reply
  25. Becky says

    July 21, 2019 at 3:41 pm

    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.

    Reply
    • Becky says

      July 21, 2019 at 6:41 pm

      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.

      Reply
    • Karen says

      July 22, 2019 at 12:34 pm

      that’s what I would do 🙂

      Reply
    • Kelly says

      August 13, 2019 at 11:39 am

      What if I use fresh salmon

      Reply
      • Karen says

        August 14, 2019 at 3:26 pm

        I think that will work well!

        Reply
  26. Randee says

    July 9, 2019 at 5:22 pm

    When cooking, do you add the rack in the instant pot before putting in all the ingredients?

    Reply
    • Karen says

      July 10, 2019 at 12:41 pm

      I didn’t 🙂

      Reply
  27. Rachel says

    March 16, 2019 at 9:43 pm

    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!

    ★★★★

    Reply
    • Karen says

      March 18, 2019 at 11:02 am

      Rachel thank you so much for sharing your comments on this recipe! Glad you liked it 🙂

      Reply
  28. Devon says

    March 10, 2019 at 11:54 pm

    I don’t have a pressure cooker but I have a Crock-Pot how long should I keep it in there

    Reply
    • Karen says

      March 11, 2019 at 2:14 pm

      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.

      Reply
  29. Misty says

    February 7, 2019 at 3:25 pm

    Hi Karen. The frozen salmon I have is 4 ounces instead of 6. How should I adjust the time? Thank you!

    Reply
    • Karen says

      February 7, 2019 at 7:03 pm

      Reduce the cooking time to 4 minutes.

      Reply
  30. debra gorden says

    December 17, 2018 at 7:17 pm

    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.

    Reply
  31. Olga says

    December 12, 2018 at 10:36 pm

    In the recipe it states for 1/4 lemon juice. Is that in cups?

    Reply
    • Karen says

      December 17, 2018 at 3:49 pm

      yes sorry that was a typo. It is supposed to be 1/4 cup.

      Reply
  32. Lanae Thompson says

    October 31, 2018 at 8:56 am

    What if I were to use frozen broccoli florets and new potatoes with the salmon?

    Reply
    • Karen says

      October 31, 2018 at 10:59 am

      I think potatoes would be fine. Broccoli would get too mushy if you pressure cooked it!

      Reply
  33. Lauren says

    October 17, 2018 at 10:11 pm

    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.

    ★★★★★

    Reply
    • Karen says

      October 18, 2018 at 12:22 pm

      Chives = winning! Good call Lauren.

      Reply
  34. Princess says

    September 25, 2018 at 3:58 pm

    I have a 6qt lux not a duo, will it still work?

    Reply
    • Karen says

      September 26, 2018 at 1:59 pm

      Yes it will work just fine!

      Reply
  35. Norcal Cook says

    August 21, 2018 at 8:02 pm

    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!

    ★★★★★

    Reply
    • Karen says

      August 22, 2018 at 12:43 pm

      So great to hear this! I love salmon as well it is the best 🙂

      Reply
  36. Ken says

    May 31, 2018 at 1:44 pm

    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

    Reply
    • Karen says

      June 1, 2018 at 9:05 am

      This comment made me laugh, Ken! I’m glad you liked it 🙂

      Reply
    • Erin says

      January 9, 2020 at 9:53 am

      Good to know! Now I’m not afraid to try it!

      Reply
  37. Marnie says

    May 29, 2018 at 6:09 am

    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!

    ★★★★★

    Reply
    • Karen says

      May 29, 2018 at 9:23 am

      You can definitely use fresh garlic. Go ahead and try it next time! I bet it would be great.

      Reply
    • Teresa Howick says

      July 17, 2021 at 2:02 pm

      Me too! Almost always forget. So this is one less thing on my mind to have to remember which,lately, is much needed. I’m making it tonight. Can’t wait.

      Reply
  38. Karlyne says

    May 27, 2018 at 10:16 am

    Do you think I could use the little baby carrots instead of regular carrots?

    Reply
    • Karen says

      May 28, 2018 at 9:13 pm

      Yes!

      Reply
  39. Jackie Kivisto says

    May 24, 2018 at 7:19 am

    Can I get the slow cooker recipe for lemon garlic butter with salmon and healthy vegetables?

    Reply
    • Karen says

      May 24, 2018 at 10:57 am

      I haven’t tried this one yet in the slow cooker but once I do I will let you know!

      Reply
  40. Jean Lofaso says

    May 22, 2018 at 6:14 am

    If I cut this recipe in half ( there are only two of us) do I keep the same cooktime?

    Reply
    • Karen says

      May 22, 2018 at 10:46 am

      Yes if you are using frozen fillets. If they are thawed I would cut the cooking time down to 2 or 3 minutes.

      Reply
  41. Kris says

    May 21, 2018 at 10:12 pm

    Yay, frozen salmon recipe!! How long do I steam the fish alone (out of vegs).
    Thanks

    Reply
    • Karen says

      May 22, 2018 at 10:47 am

      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!

      Reply
  42. cathy says

    May 21, 2018 at 7:51 pm

    Do you think i can make the same recipe using cod fish? Not a fan of salmon.

    Reply
    • Karen says

      May 22, 2018 at 10:48 am

      Yes I think it would work great!

      Reply
      • Allison says

        August 22, 2019 at 7:08 am

        How about tuna steaks, would that work as well?

        Reply
        • Karen says

          August 22, 2019 at 5:14 pm

          I’ve never tried it! Sounds yummy though. Let me know how it goes.

          Reply
    • Sheila Thompson says

      August 31, 2019 at 2:56 pm

      Not a potato fan substitute suggestions?

      Reply
      • Karen says

        September 3, 2019 at 1:33 pm

        Perhaps cauliflower florets?

        Reply
  43. Matthew says

    May 21, 2018 at 1:26 pm

    Cooking time for not frozen salmon?

    Reply
    • Karen says

      May 22, 2018 at 10:56 am

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets