Pressure Cooker Poached Salmon Fillets
2022-02-19- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
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Nutritional Info
This information is per serving.
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Calories
270.0 -
Carbohydrates
4.2 g -
Cholesterol
82.9 mg -
Fat
9.8 g -
Fiber
0.3 g -
Protein
31.0 g -
Saturated Fat
1.8 g -
Sodium
92.2 mg -
Sugar
2.3 g -
Trans Fat
2.2 g -
Unsaturated Fat
3.7 g -
Potassium
864.7 mg
Pressure cooker poached salmon fillets. Salmon fillets are cooked in a pressure cooker and served with delicious homemade cucumber sauce. Serve poached fish with cooked asparagus and potatoes. You may also like Coconut Shrimp Soup, another easy and tasty seafood recipe cooked in the pressure cooker.
The Best Poaching and Cooking Times for Making Deliciously Flavored Salmon Fillets
Salmon is a versatile fish that can be cooked in a variety of ways. It is a popular dish in many cuisines, including Asian, European, and American.
Poaching: Poaching salmon fillets is one of the best ways to cook salmon because it allows the fish to retain its natural moisture and flavor. Poached salmon fillets can be served with lemon juice, butter, and parsley.
The poaching time differs depending on how dense the flesh of the fish is and how thick it is. In general, you should poach salmon fillets for about 2 minutes per inch of thickness.
Cooking: Cooking salmon fillets require less time than poaching them because they are already thin enough for cooking methods like grilling or sautéing.
Cooking times vary depending on whether you are cooking salmon fillets in the oven, on a pan, or grilling them. You can grill your salmon fillets over low heat and they will cook for 5 to 10 minutes, depending on the thickness of the fillets. In an oven, you should bake your salmon for 1-2 minutes per inch of thickness.
Please note, that this recipe is for a stovetop pressure cooker.
For an electric pressure cooker: Combine the broth, vinegar, and 1 teaspoon of salt in the pot turning to the browning function. Bring to a boil, stirring, until salt dissolved completely. Add salmon, skin-side down (if you use skin-on fillets) into the boiled mixture. Cover the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked fish from the pot and transfer to serving plates. Serve with cucumber sauce (see recipe below). Enjoy!
Pressure Cooker Poached Salmon Fillets
Ingredients
- 6 cups (1.5 L) vegetable broth
- 1/4 cup (60 ml) white wine vinegar
- 1 tablespoon+1/2 teaspoon salt
- 1½ pounds (720 g) salmon fillets
- 1 medium cucumber, peeled, seeded and diced
- 1/2 teaspoon granulated sugar
- 1 cup (250 ml) fat-free sour cram
- 2 tablespoons chopped fresh dill fronds
- 2 teaspoon freshly squeezed lemon juice
Method
Step 1
In a pressure cooker, combine vegetable broth, vinegar, and 1 tablespoon of salt. Bring liquid to a boil over medium heat, stirring, until salt dissolved completely.
Step 2
Add salmon fillets skin side down (if you use skin-on fillets) into the boiled mixture.
Step 3
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 1 minute.
Step 4
Turn off the pressure cooker. Set aside for 8 minutes.
Step 5
In a large bowl, combine diced cucumber, sugar, and the remaining 1/2 teaspoon salt. Stir well.
Step 6
Open the pressure cooker, using Quick Release mode. Line in cutting board with paper towels. Carefully transfer poached salmon fillets to the cutting board. Pat fillets dry with more paper towels.
Step 7
Slice fish fillets. Transfer to serving platter.
Step 8
Drain any liquid from the bowl with cucumber bits. Stir in the remaining ingredients (sour cream, lemon juice, and dill). Spoon sauce over cooked salmon fillets. Serve over cooked asparagus or potatoes, if desired.