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Instant Pot Lemon Garlic Salmon (from frozen!)

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Are you like me and NEVER remember to defrost your fish for dinner? This Instant Pot Lemon Garlic Salmon is going to rock your socks then! Wildly easy to throw together, super flavorful and cooked to perfections FROM FROZEN in your handy dandy IP….this going to be your new fast food!

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I always have the best of intentions. In the beginning, it always seems like a really good idea. 

Frozen fish.

I buy it at the store for a killer deal. Wild caught and frozen at its peek of freshness. It seems like the perfect thing to keep in the freezer for those nights when I am at a loss what to cook or at the end of the week when the fresh protein supply is looking pretty meager. 

It always seems like a really good idea….

Until I forget to defrost it. Not once. Not twice. But for weeks at a time. Every time I need that frozen fish the most is the time I completely forget to take it out of the freezer.

Sure, could I put it in a water bath to help speed up the process? Totally, and I have. Except those extra crazy nights that I need that quick and fast meal also tends to be the night when my family (and myself) are clamoring for dinner to be on the table as fast as humanly possible. On those nights when I need it the most, we are NOT in the mood to wait for our frozen fish to enjoy a little spa soak in order to be soft enough to then be cooked.

I had started bypassing frozen fish all together…until I learned a brilliant and amazing and downright life changing hack that has saved my busy mama behind more than once in recent months…

You can cook fish from frozen IN the Instant Pot!!!!

Now, I am still kind of new on the Instant Pot scene. It took me a while to give up my loyal slow cooker and embrace pressure cooking. But now that I have, there is no way in heck I can go back. Because, guys…..FROZEN FISH IN THE INSTANT POT….in like, 15 minutes…start to finish!!!!

Its winning all the way around (except for maybe for the fish). Instant Pot Lemon Garlic Salmon is wildly easy to throw together, is super flavorful and cooked to perfections FROM FROZEN in your handy dandy IP!

Guys, this going to be your new fast food!

Are you as Instant Pot dependent as I am? Check out Instant Pot Garlic Herb Pulled Chicken for your next IP fix!

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Instant Pot salmon, Instant Pot salmon from frozen, Whole30 salmon, Paleo salmon, Instant Pot fish
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INSTANT POT LEMON GARLIC SALMON (FROM FROZEN!)

Are you like me and NEVER remember to defrost your fish for dinner? This Instant Pot Lemon Garlic Salmon is going to rock your socks then! Wildly easy to throw together, super flavorful and cooked to perfections FROM FROZEN in your handy dandy IP….this going to be your new fast food!

prep time: 3 minscook time: 17 minstotal time: 20 mins

ingredients:

  • 1 1/2 pounds frozen salmon filets
  • 1/4 cup lemon juice
  • 3/4 cup water
  • A few springs of fresh dill, basil, parsley or a mix
  • 1/4 teaspoon garlic powder or to taste (or 2 cloves garlic, minced)
  • 1/4 teaspoon sea salt or to taste
  • 1/8 teaspoon black pepper
  • 1 lemon, sliced thinly
  • 1 tablespoon avocado oil or melted coconut oil

instructions

  1. Pour water and lemon juice into your Instant Pot. Add fresh herbs to the water/lemon juice mixture and place steamer rack in Instant Pot.
  2. Drizzle salmon with oil and season with salt and pepper. 
  3. Sprinkle garlic powder over the salmon and place on the salmon in a single layer on the steamer rack in the Instant Pot. * 
  4. Layer lemon slices on top of the salmon.
  5. Place the lid on the Instant Pot, lock in place and turn the valve to sealing.
  6. The use the Manual setting to cook on HIGH pressure for 7 minutes.*
  7. It will take your Instant Pot about 10 minutes to get up to pressure. 
  8. Once the time is up, switch the valve to venting to quick release the pressure
  9. Enjoy warm over a salad, with roasted veggies or any other way that you can dream up!

NOTES:

*If your salmon pieces are frozen together, run them under water until they are able to be separated. Stacking salmon might make it too thick to cook all the way through.

*If your salmon is thicker than 1 inch, consider adding an extra minute or two to the cook time.

*If your salmon is extra thin, consider reducing time by 1 minute

*If the salmon is still not cooked all the way through once cook time is up (salmon cuts vary in shape and size), replace lid and let it sit in the hot IP for a few extra minutes to steam.
Created using The Recipes Generator

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Comments

  1. This looks great! I would need to make the meal for 2 adults, 2 kids, though. How do I get more than 2 pieces of salmon to fit in my IP? I have the same 6-qt. IP as you.

    Reply

    • You can layer the fish on top of one another and cook for an addition 2 minutes (maybe more if the cut of fish is extra thick)!

      Reply

  2. I can’t wait to try this! I’ve had forgotten frozen salmon in my freezer for over a month. I can finally cook it!

    Reply

  3. I don’t have an instant pot; and probably won’t get one. The meals look good, how can I make these recipes without an I.P. ? Thank you

    Reply

    • Many Instant Pot recipes can be made in a slow cooker or on a stove stop…but how varies from recipe to recipe.

      Reply

  4. This is amazing! I often forget to thaw my proteins too and my go to is always frozen chicken breasts in the crockpot but that still takes at least 3 hours. I don’t keep stock of fresh herbs unless I specifically buy them for a recipe. Would this work without the herbs on the bottom or is their a substitution?

    Reply

  7. Have you ever tried the salmon from frozen doing pot in pot? I’d love to be able to cook the salmon and some veggies all at once. Any ideas?

    Reply

  8. I’m confused. How is the cook time 17 mins but you put it on high pressure for 7 then quick release. Is it 17 mins? (I’m super new to the instant pot) much appreciated bc we love Costco salmon!

    Reply

    • Hi Rebecca!
      I’m sorry to hear the recipe wasn’t a success! Was the salmon extra thick? Or perhaps did you have two pieces stacked on top of one another? Those are the two situations in which my salmon has still be raw in the middle but it typically works like a dream for me.

      Reply

  10. What if I don’t have any lemons? I also just have some dill garlic powder, salt and pepper should that be good still?

    Reply

  11. Made this tonight and it was amazing. For my rather thin 1/2 pound filet, I cooked at high pressure for 5 minutes with 1 minute natural release, and then used quick release. The salmon was perfectly cooked and delicious. I seasoned with lemon pepper and served with lightly sautéed vegetables. I will use this technique again and again. Thanks so much.

    Reply

    • Depending on how thick it is, I would say about 3 minutes on high pressure with a quick pressure release in the end. Also, if it is one large piece (I always buy 1 pound filets), I’d cut it into 3-4 pieces

      Reply

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