Pressure Cooker Poached Salmon Fillets

pressure cooker poached salmon fillets
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8m
  • Ready In: 18m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    9.8 g
  • Saturated Fat

    1.8 g
  • Polyunsaturated Fat

    3.7 g
  • Cholesterol

    82.9 mg
  • Sodium

    92.2 mg
  • Potassium

    864.7 mg
  • Carbohydrate

    4.2 g
  • Fiber

    0.3 g
  • Sugars

    2.3 g
  • Protein

    31.0 g

Pressure cooker poached salmon fillets. Salmon fillets 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.

Please note, this recipe is for stovetop pressure cooker.

For an electric pressure cooker: Combine the broth, vinegar, and 1 teaspoon salt in the pot turned to browning function. Bring to a boil, stirring, until salt dissolved completely. Add salmon, skin-side down (if you use skin -on fillets) into 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


  • 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


Step 1

In a pressure cooker, combine, vegetable broth, vinegar, and 1 tablespoon salt. Bring liquid to the boil over medium-heat, stirring, until salt dissolved completely.

Step 2

Add salmon fillets skin side down (if you use skin -on fillets) into boiled mixture.

Step 3

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set 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 remaining 1/2 teaspoon salt. Stir well.

Step 6

Open pressure cooker, using Quick Release mode. Line in cutting board with paper towels. Carefully transfer poached salmon fillets to 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 remaining ingredients (sour cream, lemon juice and dill). Spoon sauce over cooked salmon fillets. Serve over cooked asparagus or potatoes, if desired.

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