Instant Pot Lemon Garlic Salmon

Let’s just say this: if weeknights had a flavor, this lemon garlic salmon would be it—bright, buttery, and ready in minutes thanks to the magic of the Instant Pot. Whether you’re wrangling homework help or whipping up dinner between soccer drop-offs, this is your quick-fix that still feels special. Cozy up, friends—we’re going boldly into flavor with zero hassle.

Why You’ll Love This Recipe

This salmon has become a go-to in my house for good reason—it’s fast, full of flavor, and even picky eaters clean their plates (yes, even the littlest ones!). I used to make a version of this for clients back in my personal chef days, and now it’s a family fave that’s scaled down for real life.

• Ready in Under 20 Minutes: Yep, even including prep!
• Bonus: No Oven Required! Great for summer or tight kitchen spaces.
• Mild, Bright Flavors: Perfect for kids or guests—crowd-pleasing every time.
• Nutritious & Light: Loaded with heart-healthy omega-3s.
• One-Pot Perfection: Fewer dishes, more time for you!

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Season salmon fillets generously with salt and pepper.
2. Set your Instant Pot to “Sauté” and add the olive oil. Once hot, add garlic and cook for 30 seconds until fragrant.
3. Add lemon juice and broth, stirring to deglaze the bottom of the pot.
4. Place the salmon fillets directly into the broth, skin side down if applicable.
5. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 3 minutes.
6. When the timer goes off, allow a 5-minute natural release, then carefully quick release any remaining pressure.
7. Remove the salmon gently with a spatula. Add butter to the sauce in the pot and stir until melted.
8. Spoon the sauce over the salmon and garnish with lemon slices and fresh herbs before serving.

Chef’s Tips and Tricks

• Don’t skip the garlic sauté—it builds flavor fast!
• Use a trivet or steamer basket if you prefer the salmon not to sit in the broth.
• Check doneness with a fork: salmon should flake easily but still be slightly translucent in the center.
• If you’re using skin-on salmon, the skin may stick to the pot—just remove gently with a spatula.
• A splash of white wine can be swapped for part of the broth to elevate the flavors!

Recipe Variations and Serving Suggestions

• Asian-Inspired: Swap lemon for lime, add ginger, and top with sesame seeds and scallions.
• Mediterranean: Add sliced olives, cherry tomatoes, and crumbled feta after cooking.
• Serve with: Garlic mashed potatoes, herby couscous, or a crisp arugula salad with vinaigrette.
• Meal Prep: Make extra and flake leftovers into salads or wraps for tomorrow’s lunch.

FAQs

Can I use frozen salmon?

Yes! Just steam on high pressure for 4–5 minutes instead of 3, and skip the sautéing step to avoid overcooking the garlic.

Do I need to remove the skin?

Nope, that’s up to you. The skin helps keep the salmon moist and can be removed after cooking if you prefer.

Can I double the recipe?

Absolutely. Just make sure not to stack the fillets—arrange them in an even layer, or cook in two batches if needed.

Recipe Card

Let me know in the comments how your salmon turned out! If you loved it, share a photo and tag @thekitchensaid on Instagram—I’m always excited to see your kitchen creations!