The best part of this recipe is that everything can be prepared the night before and then quickly thrown into the slow cooker in the morning while getting ready for work. Dinner will be ready for you when you get home, and your home will smell wonderful! Increase the amount of cayenne pepper and chili powder if you prefer more heat. Serve alongside your preferred hot sauce.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 5-ounce fillets |
Ingredients
- 2 (5 ounce) salmon fillets
- salt and freshly ground black pepper to taste
- ½ cup water
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 cup chicken broth, divided
- 1 ½ teaspoons cornstarch
- ¼ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon onion-herb seasoning (such as Savory Spice® Capitol Hill)
- 2 tablespoons capers (Optional)
Instructions
- Place salmon on a steamer rack; season with salt and pepper. Place rack inside a multi-functional electric pressure cooker (such as Instant Pot®). Fill liner with water. Close and lock the lid. Select Steam setting; cook for 15 minutes.
- Combine butter and garlic in a skillet over medium heat. Saute until garlic is golden and fragrant, 2 to 3 minutes. Pour in chicken broth; reserve 2 tablespoons. Mix cornstarch with the reserved broth and stir into the skillet. Add heavy cream, lemon juice, and onion-herb seasoning. Stir sauce to combine.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 20 minutes. Place each salmon fillet on a dinner plate. Spoon sauce on top and sprinkle with capers.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 12 g |
| Sodium | 1103 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Really tasty. The instant pot directions are a bit off, I think. With the steam function, quick release vs. natural release should be used, per mfg recommendations. As another reviewer mentioned, if you steamed for 15 minutes and then used natural release, it would overcook the fish. I cooked the full 15 min but did quick-release and it was perfect. I didn’t have the recommended seasoning or all the substitute suggestions, but I used Dill weed, italian seasoning, S+P, and thyme, and it was great. I also didn’t have heavy cream, so I used half and half and some corn starch (Doing the best I can during the pandemic!)
Really good! Will definitely make again. The sauce will be good no matter how you cook the salmon. The time given for the salmon steaming was a little too long in my instant pot, so consider making it shorter.
I made it over spaghetti noodles and it was great!! the only difference was that I ran out of heavy cream (since I had to double the recipe) so it part heavy cream and part half n’ half
Loved it! Easy to prepare. Fattening though.
The sauce was unbelievable! The cooking method was optional. I may try it on baked salmon.