📝 About This Recipe
This recipe transforms the Instant Pot into a sophisticated poaching vessel, yielding the most succulent, melt-in-your-mouth salmon you've ever experienced. Infused with a bright emulsion of fresh lemon, aromatic garlic, and a hint of white wine, this dish captures the essence of Mediterranean coastal cooking with modern efficiency. The gentle pressure cooking method locks in moisture, ensuring your fillets are never dry and always bursting with zesty, buttery flavor.
🥗 Ingredients
Main Ingredients
- 4 pieces Salmon Fillets (6-ounce portions, skin-on or off, roughly 1-inch thick)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
The Poaching Liquid & Sauce
- 1/2 cup Chicken or Vegetable Broth (low sodium preferred)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 tablespoons Unsalted Butter (cut into small cubes)
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 4-5 pieces Lemon Slices (cut into thin rounds)
- 1 teaspoon Honey (to balance the acidity)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Dill (roughly chopped)
- 1 teaspoon Lemon Zest (from the lemon used for juice)
👨🍳 Instructions
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1
Pat the salmon fillets dry with paper towels. This is crucial for the seasoning to adhere and to prevent excess moisture from diluting the sauce.
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2
In a small bowl, mix the kosher salt, black pepper, and smoked paprika. Season the tops of the salmon fillets evenly with this spice blend.
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3
Set your Instant Pot to the 'Sauté' function. Add 1 tablespoon of the butter and let it melt until bubbling.
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4
Add the minced garlic to the pot and sauté for just 30-45 seconds until fragrant, being careful not to let it brown or burn.
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5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up any bits of garlic stuck to the bottom. Let it simmer for 1 minute to reduce slightly.
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6
Stir in the broth, lemon juice, and honey. Turn off the 'Sauté' function.
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7
Place the stainless steel trivet (steam rack) into the Instant Pot, ensuring the handles are accessible. The liquid should be just below or touching the bottom of the rack.
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8
Carefully arrange the seasoned salmon fillets on the trivet. Top each fillet with a slice of lemon and a small cube of the remaining butter.
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9
Secure the lid and set the steam release valve to the 'Sealing' position.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes. (For very thick fillets, use 4 minutes; for thinner ones, use 2 minutes).
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11
Once the cooking time is complete, perform a 'Quick Release' immediately by carefully moving the valve to the 'Venting' position. This prevents the fish from overcooking in the residual heat.
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12
Carefully open the lid and lift the trivet out using oven mitts. Transfer the salmon to a warm serving platter.
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13
Optional: If you want a thicker sauce, turn the 'Sauté' function back on for 2 minutes to reduce the liquid in the pot by half.
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14
Drizzle the warm lemon-garlic butter sauce from the pot over the fillets. Garnish generously with fresh parsley, dill, and lemon zest before serving.
💡 Chef's Tips
Always use fresh lemon juice rather than bottled; the brightness is the star of the dish. If using frozen salmon, ensure it is fully thawed and patted dry before cooking for the best texture. Do not let the salmon sit on 'Keep Warm' mode, as the carry-over heat will quickly toughen the delicate proteins. If you prefer a non-alcoholic version, simply replace the white wine with an equal amount of extra broth and a splash of white wine vinegar. For a beautiful presentation, you can quickly sear the salmon skin-side down in a pan for 2 minutes after pressure cooking to get a crispy skin.
🍽️ Serving Suggestions
Serve alongside a bed of fluffy jasmine rice or quinoa to soak up the delicious garlic butter sauce. Pair with roasted asparagus or steamed broccolini tossed in olive oil and sea salt. A crisp, chilled glass of Chardonnay or Sauvignon Blanc complements the citrus notes perfectly. For a low-carb option, serve over zoodles (zucchini noodles) or a fresh arugula salad. Warm crusty sourdough bread is excellent for dipping into the remaining poaching liquid.