This soup actually contains BBQ chicken pizza. On a cool autumn day, a hearty bowl of goodness with chicken, red onions, cilantro, sweet and sour BBQ sauce, and corn is the result. I’ve successfully used frozen chicken cutlets in this dish as well. Whatever you currently have will function!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
Ingredients
- 1 cup cold water
- ¼ cup lemon juice
- cooking spray
- 2 frozen salmon fillets
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Pour cold water and lemon juice into a multi-functional pressure cooker (such as Instant Pot). Place a steamer rack inside; coat with cooking spray.
- Place frozen salmon fillets, skin-side down, on the prepared rack. Cover and close the vent.
- Dotdash Meredith Food Studios
- Cook on the Steam setting until fish flakes easily with a fork, 3 to 4 minutes. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Dotdash Meredith Food Studios
- Check salmon for desired doneness. Season with salt and pepper. Cover the pot to keep salmon warm until serving.
- Dotdash Meredith Food Studios
- You can add optional toppings — like pesto sauce, butter, seasoned salt, or sweet barbecue sauce — to season the salmon fillets.
- The cook time is for 1-inch-thick fillets; add 1 to 3 more minutes for thicker fillets.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 131 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I enjoyed the salmon. Very flaky and flavourful It was so easy to do. I paired it with couscous and lima beans.
I used already seasoned frozen salmon from BJs. Served with ready rice. Used the suggestion in the comments to use 3/4 cup water & 1/4 cup lemon juice. Used steam setting on high pressure for 4 minutes. Natural release for 2 minutes
This was a great recipe. I tried it tonight and the salmon came out perfectly.
I think the thickness of the fish filets is key to this recipe. my filets were red snapper and about 1″ thick. I was very disappointed with this recipe. The fish was still frozen in the middle and had little to no flavor. I put a little extra fresh lemon juice in with the water and seasoned with a generous helping of onion powder, salt, and white pepper.
So easy and moist! Love it!
only had one filet but it turned out delicious!!
Well, this recipe turned out perfect. I put cauliflower in the bottom of the pot and added a rack on top of that. I put the salmon skin side down on the rack and I poured 1/2 cup of water over the salmon then added salt, pepper, and lots of dill. I cooked for 9 minutes and let it set for 2 more minutes before using quick release. The salmon had a perfect texture (not steamed, not raw) and it looked very appetizing. The cauliflower was overcooked so I mashed it, salt and peppered and buttered it and it was good. I’ve tried for 1/2 hour to submit my beautiful photo but it claims my photo is too big, soooo….
Salmon was cooked very nice. I might add a little more seasoning to the water the next time I make it.
Was pleasantly surprised. Very quick and easy weeknight meal when you forgot to defrost meat. I’m not big on frozen fish but this makes it good. Very tender. I do add Old Bay on the filets before cooking. Now I always keep some frozen salmon in the freezer.
This salmon was so delicious! I could taste the lemon and it was so tender and flaky. The whole family ate it up.
I was afraid to try this after reading the outcome was a major miss for some people. In my case, it came out really well! We cooked 4 pieces and I added a little extra seasoning in the water/lemon juice. Not sure if that helped at all but the fish was juicy and I just needed a little salt/pepper to taste. My 13 year old son approved as well! I used frozen salmon filets from Aldi
Turned out Perfect! I am NO good in the kitchen. Purchased intstant pot recently. This is only 2nd use. Took individually wrapped piece of Salmon from Costco & did the 3 minuted timer. Could not be more pleased!!
This recipe for my frozen salmon patties made them come out perfect and tasty.
Meh. I halved the recipe and cooked one filet. it was undercooked and since I already released the steam, I microwaved it the rest of the way. and it was bland. I’d rather take the time to defrost it and cook it in the oven.
Worked well, in fact repeating it tonight. Quick, and easy to do fast.
I put potatoes and carrots in the bottom of the instant pot. I put two frozen salmon fillets on top. I set it for10 min on pressure with QR. YUmmy!
Carol thank you for posting this recipe. It got the AR Collective talking about what does and doesn’t work. I made this recipe this evening and based on the current reviews, made the following modifications. For my liquid, I used 3/4 cup water, 1/4 cup lemon juice, and 2T liquid aminos (use soy sauce if preferred). I put the frozen filets in the IP on the steamer rack, then poured the liquid over the fish. I seasoned my salmon with salt and pepper, because it will stick to the wet fish! I cooked it on high pressure for 4 minutes, did natural release for 2 minutes and finished with quick release. I think I could have just done a quick release and been done. The salmon was flavored well and cooked. I served it with the Back Burner Ratatouille from this site and quinoa. Picture uploaded.
Very bland, will not make again.
WILL NOT make again – salmon came out raw even after following all instructions and increasing cook time for 2nd piece. threw it straight in the trash.
I have made this several times and it is delicious. Very convenient too.
Oh how I wanted to love this recipe! What’s not to love about the simplicity of just a few ingredients, frozen fish and 3-4 minutes cook time in my IP? It’s such a great idea! I followed this recipe exactly, keeping in mind the cook time but when I removed them from the pot, they were overcooked and dry. Not what you want from 2 beautiful sockeye salmon filets. Since it’s not often that we can get it here and the price is really high, it’s a real treat when I make it. Neither I nor my husband could eat it. So, I looked around for a recipe I could make with overcooked fish. I now have a big bowl of salmon spread made from an AR recipe. Looks like I’m gonna need some bagels!