Name: Instant Pot Poached Salmon
Total time: 30 min
Ingredients: 1 lemon , sliced ¼ inch thick; 4 (6-ounce) skinless salmon fillet , 1½ inches thick; ½ teaspoon table salt; ¼ teaspoon pepper

Why This Recipe Works

Cooking this popular fish can be intimidating, since it overcooks and dries out so easily. Enter the Instant Pot—with its consistent moisture level and temperature, plus its precise timing, foolproof results are easy to get every time. A mere ½ cup of water in the bottom of the pot was plenty to poach our fish to perfection. A foil sling made it easy to transfer the cooked salmon from pot to serving plate, while a few lemon slices under the salmon added a bit of brightness and insulated the fish from the direct heat.

Before You Begin

This recipe works best with farmed salmon; we do not recommend using wild salmon here, as it is much leaner. The salmon should register about 125 degrees (for medium-rare) after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved. Serve with Tzatziki or Olive Tapenade, if desired.

Instructions

Add ½ cup water to Instant Pot. Fold sheet of aluminum foil into 16 by 6-inch sling. Arrange lemon slices widthwise in 2 rows across center of sling. Sprinkle flesh side of salmon with salt and pepper, then arrange skinned side down on top of lemon slices.

Using sling, lower salmon into Instant Pot; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer salmon to large plate. Gently lift and tilt fillets with spatula to remove lemon slices. Serve.