Pressure Cooker Frozen Lemon Pepper Salmon
You will love this pressure cooker lemon pepper salmon.
We bought the salmon already frozen in the marinade from Iceland. It might not even exist anymore, but that’s the point. How you can get any frozen pack of flavoured salmon and cook it in the pressure cooker. Yours could be salt and pepper, teriyaki, sweet and sour, or just a simple garlic butter version.
Pressure Cooker Frozen Lemon Pepper Salmon
Servings: 2
Calories: 178kcal
Equipment
- Electric Pressure Cooker
Ingredients
- 255 g /9oz Lemon Pepper Salmon
Instructions
- Place 1 cup of water (240ml) into the bottom of the Instant Pot inner pot. Add the trivet and place the frozen lemon pepper salmon directly onto the trivet.
- Place the lid on the Instant Pot, set the valve to sealing and cook for 4 minutes on the steam setting.
- Manually release pressure and serve.
Notes
Cook. We cooked our frozen lemon pepper salmon, while still in its sealed vacuum pack. It’s the same packaging you would use if you cooked it in the microwave or in a sous vide. It improves the taste because the marinade is staying with the salmon and not disappearing into the bottom of the pressure cooker.
Size. The pieces of frozen salmon that we cooked, were each 125g each (4.5oz) which is perfect for a quick lunch or dinner.
Serve. We served our lemon pepper salmon with some broccoli and kale that had been made into rice (think cauliflower rice), but you could serve it with whatever you like.
Nutrition
Calories: 178kcal | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 55mg | Potassium: 613mg | Vitamin A: 50IU | Calcium: 15mg | Iron: 1mg
