I really enjoy a quality-prepared salmon. Growing up, the only fish we ever ate was tuna fish straight from the can (with mayo, of course) or the random box of fish sticks once every 6-8 months. Fish just wasn’t part of my childhood.
As an adult, I began to discover that I really liked fish (especially salmon). But I tried to prepare it once at home. Yes, just once.
And it was awful. It was dry. Overdone. The house smelled all fishy the entire day (a smell my husband does NOT appreciate, lol).
So, sadly, I let this bad experience scare me off.
Until I got my Instant Pot.
Being Brave Enough To Try Again
I love participating in the Instant Pot Facebook Community group. I glean new recipes and learn all sorts of new ideas. One of the group members, Rich Lum, continuously posts amazing recipes of his salmon creations.
On a night when I was desperate for a fast dinner, I decided to shoulder my fear and give frozen salmon a try.
I intentionally did NOT marinate my salmon. I figured cooking it plain would be the ultimate test of how well the Instant Pot could do. When the pin dropped and my fish was ready, I had a pretty significant lump in my throat. My expectations were QUITE low — especially given my history with making fish before.
And you know what?
The salmon was CRAZY AMAZING.
Tender. Juicy. Perfect texture.
And more impressive? THE HOUSE DIDN’T SMELL LIKE FISH DEATH. 🙂
I took a picture of my triumph and immediately put it on the menu again for the next week. And by the way, don’t judge my photo (or my paper plate… or bagged salad…). Not every meal a food blogger makes looks like a cooking magazine, lol.
How To Make Salmon Using Frozen Fish
Begin by removing your frozen salmon from its packaging. There is no need to thaw overnight (which saves you time! YES!).
Add 1 cup of water to your Instant Pot.
Check the sealing ring, close the lid, and select MANUAL for 4 minutes. Once the program is complete, you either do a quick release (which could risk drying out your salmon) or allow the pin to drop naturally (which usually takes mine 2-4 minutes… surprisingly fast for IP recipes).
Your sealing ring will retain the odor of fish. I recommend getting a spare sealing ring dedicated to more aromatic dishes.
DO NOT ALLOW YOUR SALMON TO HANG OUT ON KEEP WARM FOR LONG AFTER THE PIN DROPS. This will most certainly cause it to dry out.
Remove from the trivet and plate immediately.
If you’re looking for creative ways to serve your salmon, you can use mini loaf pans (stacking them) with a marinade (like 1/4 cup teriyaki or soy sauce or lemon slices). According to Rich Lum, you’ll need to up your time to 8 minutes.
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