Instant Pot Salmon with herbs and butter is one of my go-to dishes. The flavors are simple and pleasantly satisfying. The asparagus is cooked with the salmon for a quick and easy satisfying dinner for two.
This Instant Pot salmon recipe is one of those quick and easy go-to recipes that you will find yourself making again and again. You can readily have this meal on the table in under 15 minutes - perfect for a busy weeknight. Best of all, it consistently comes out moist, flaky, a delightfully flavored.
The recipe is made with two 6-ounce servings. This is the recommended serving size for most. I do find that for both myself and my daughter, that these are a bit large. We also have some leftovers that we can either reheat or use on top of salads.
Storage Tips: Leftover Instant Pot salmon can be refrigerated for up to 3 days. It makes a great protein topping for salads.
Serve your Instant Pot salmon with a small side salad and some halved grape tomatoes, if you like. Otherwise, you can make the Instant Pot Rice Pilaf (as shown in the photo down the page) or any other Instant Pot, microwave, or stovetop rice dish to serve with the salmon and asparagus.
What I Love About This Instant Pot Salmon Recipe:
- 5 Ingredients. Salmon, seasonings, butter, lemon, and asparagus. I don’t include salt, pepper, water or broth in these numbers as they are kitchen staples.
- Simplicity. You can have this whole meal ready and served in under 15 minutes.
- Moist and Delicious. Pressure cooking the salmon ensures it retains its moisture and gets infused with flavors.
- One-Pot Meal. The Instant Pot salmon and asparagus are cooked together in the same pot. Even the lemon-butter sauce is cooked in the pot. Simple is always better.
HOW TO COOK SALMON:
- Start with a quality filet of salmon. Your fishmonger or grocer will be able to help you with the different types of salmon and their taste profiles.
- Choose salmon that has been fished or farmed responsibly. There is an ongoing debate about whether wild or farm-raised salmon is better. In my opinion, and that of my fish grocer, it depends on the source and the fishing and farming practices.
- Compare the quality, price, and flavor to get the best balance. Fresh wild-caught salmon can be very expensive. I also find that some types taste too strong for my preferences. If it is a matter of eating salmon that is affordable and not eating it at all, I would choose one that I can afford and is of high quality.
- Keep the skin on your salmon. Whether you want to bake, fry or pressure cook, keeping the skin on salmon while cooking holds the fillet together.
- Choose evenly sized fillets. Choosing similar size fillets, as in the picture above will make sure that your salmon gets done evenly.
- Remove tiny pin bones. Using your fingers, gently feel along the top edge of the salmon for any pin bones. Use tweezers or needle-nose pliers to remove any bones.
- Use parchment paper. For Instant Pot salmon, laying the salmon on parchment paper keeps the juices flowing around the salmon. You can also wrap salmon in parchment paper and place the packet on a baking sheet for baked salmon.
- Test for doneness. The USDA recommends that salmon be cooked to an internal temperature of 145 degrees Fahrenheit. Push the tip of an instant-read thermometer sideways into the thickest part of the salmon for best results. Visually, the salmon should be opaque and flake easily when tested with a fork.
- Keep it simple. Salmon is rich and filling comfort food. Serve with side dishes that are not heavy and filling. The asparagus in this recipe pairs perfectly. If you want a starch with it, rice pilaf is also lighter and pairs well with Instant Pot salmon as in the featured picture below.
Instant Pot Salmon and Asparagus for Two (5 Ingredients)
- Instant Pot
- Steam rack
- 2 pieces of parchment paper, cut to fit salmon pieces
- 1 cup chicken stock
- 12 oz salmon fillet, skin-on, cut into 2 equal pieces
- Virgin olive oil
- Herbes de Provence
- 8 oz asparagus spears, tough ends trimmed and spears halved
- Coarse salt, such as sea salt or kosher salt
- Freshly ground black pepper
- 3 tablespoon butter
- 1 tablespoon freshly squeezed lemon juice
- Add broth to the inner pot and place the steam rack in the pot. Place 1 piece of salmon, skin side down, on each prepared piece of parchment paper and brush top with oil. Sprinkle with herbes de Provence. Arrange both pieces on steam rack, without overlapping. Arrange asparagus on top of salmon. Drizzle with a little oil and season with salt and pepper.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 5 minutes.
- When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The fish should be opaque and should flake easily when tested with a fork. (If more cooking time is needed, continue pressure cooking on Low for 1 minute.)
- Transfer salmon to serving plates and arrange asparagus on top of and around salmon. Cover with foil to keep warm.
- Set your Instant Pot to sauté on More. Cook, stirring often, for 3 minutes or until liquid is reduced to ¼ cup. Add butter and lemon juice; cook, stirring, until butter is melted. Drizzle sauce over fish and asparagus. Serve immediately.
- Using your fingers, carefully check the salmon fillet for tiny pin bones. Remove any bones with tweezers or needle-nose pliers.