Instant Pot Salmon Frozen Recipes
INSTANT POT® HONEY-MUSTARD SALMON FROM FROZEN
Frozen salmon fillets are so economical, but I often forget to defrost them! This recipe calls for adding frozen salmon fillets directly to your Instant Pot® for a perfectly cooked fillet in mere minutes. I finish the salmon under the broiler for just 2 minutes with a honey-mustard glaze on top. Delicious!
Provided by Diana Moutsopoulos
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Season frozen salmon fillets with salt and pepper. Place a trivet inside a multi-functional pressure cooker (such as Instant Pot®) and pour in 1 cup of water, ensuring the water does not cover the trivet. Place fillets skin-side down on the trivet in a single layer.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions immediately after cooking time is over, about 5 minutes.
- Meanwhile, mix together honey, mustard, and olive oil in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with parchment paper.
- Unlock and remove the Instant Pot® lid. Carefully transfer cooked fillets onto the prepared baking sheet, skin-side down. Spread 1/2 of the honey-mustard glaze over each fillet.
- Broil salmon fillets for 2 minutes. Serve immediately.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 10.1 g, Cholesterol 99.1 mg, Fat 23 g, Protein 33.5 g, SaturatedFat 4.3 g, Sodium 269.6 mg, Sugar 8.6 g
INSTANT POT SOY-GINGER SALMON
Frozen salmon will cook very quickly and beautifully in the Instant Pot®. We took advantage of the pressure-cooker function, which can infuse so much flavor, by adding savory ingredients like soy sauce and lime. Make note that fattier, thicker fish fillets (preferably center cut) hold up to pressure cooking best.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook's Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
- Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.
INSTANT POT® FROZEN SALMON
If you want to prepare salmon without thawing and have it stay warm and moist without overcooking, then this is your recipe!
Provided by Carol Castellucci Miller
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 8m
Yield 2
Number Of Ingredients 5
Steps:
- Pour cold water and lemon juice into an electric pressure cooker (such as Instant Pot®). Place a steamer rack inside; spray with cooking spray. Place frozen salmon fillets on the rack, skin-side down. Cover and close vent.
- Set cooker to the Steam 2 setting; cook for 3 to 4 minutes. Release vent immediately when pot beeps.
- Check salmon for desired doneness; fish should flake easily with a fork. Season with salt and pepper. Cover pot to keep salmon warm until serving.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 2.6 g, Cholesterol 51 mg, Fat 6.7 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 130.7 mg, Sugar 0.7 g
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