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Instant Pot Lemon Pepper Salmon

Instant Pot Lemon Pepper Salmon comes together with only 5 minutes of prep time and a handful of ingredients! So simple with a perfect salmon texture.

Course Main Course
Cuisine American
Diet GlutenFreeDiet
Keyword Dairy-Free, gluten-free, Keto, Paleo, Whole30
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 -4
Calories 340 kcal

Ingredients

  • ¾ cup water
  • A few sprigs of parsley, dill, tarragon, basil or a combo
  • 1.5 lb salmon filet skin on
  • 2 tbsp ghee or other healthy fat divided
  • ¼ tsp salt or to taste
  • ½ tsp pepper or to taste
  • 1/2 lemon thinly sliced + more to taste
  • 1 zucchini julienned
  • 1 red bell pepper julienned
  • 2 carrots julienned

Instructions

  1. Place water and herbs in the Instant Pot and then put in the steamer rack making sure the handles are extended up.

  2. Drizzle salmon with 1 tbsp ghee/fat, season with salt and pepper, and cover with lemon slices. Place salmon, skin down on rack.

  3. Close the Instant Pot and make sure the vent is sealed. Select the “Steam” function (you can also use manual/high pressure) and press the + or – buttons to set it to 3 minutes.

  4. While salmon cooks, julienne your veggies.

  5. When cooking is complete, use a quick release. Select the cancel button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.

  6. Remove herbs and discard. Add veggies and select the “Sauté” function and let the veggies cook for another 2 to 3 minutes using the residual butter/ghee and lemon juice.

  7. Serve salmon with veggies on top. Add remaining tbsp of butter/ghee to the pot and pour a little of the sauce over veggies and salmon if desired. Top with any additional fresh herbs and a squeeze of lemon juice.

Recipe Notes

The cooking time will vary, depending on the thickness of your salmon. 3 minutes is perfect for a filet that’s about 1 inch at its thickest part. Ask your seafood person for a center cut piece, or heat end. The tail end is much thinner.
If you don’t want to julienne the veggies, you cut them up bite sized and cook them longer, or steam them in a separate pot while the salmon cooks

Nutrition Facts
Instant Pot Lemon Pepper Salmon
Amount Per Serving
Calories 340 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 109mg36%
Sodium 285mg12%
Potassium 1089mg31%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 5g6%
Protein 32g64%
Vitamin A 4836IU97%
Vitamin C 73mg88%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.