Pressure cookers can be used to prepare a variety of grains, meats and vegetables quickly, without frying or adding an excessive amount of fat. Salmon fillets can be cooked in a pressure cooker in a matter of minutes for a hassle-free and healthy meal. Pressure cook salmon according to a set of basic instructions and add your favorite spices and herbs for an endless variety of flavors.
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Steaming Salmon Fillets
The most effective way to cook salmon fillets in a pressure cooker is to steam them. To steam salmon, heat the pressure cooker on the stove and add 1 cup of liquid. You can steam the fish in plain water, a mixture of half water and half wine or water with aromatic herbs and spices added for flavor. Place the salmon fillets in a steaming basket fitted for the pressure cooker or on a trivet or steaming rack. Secure the cooker closed and put the cooker's pressure regulator on the vent pipe. Either cook the fish on high pressure over high heat for six minutes or on low pressure for eight to 10 minutes. You may need to adjust the cooking time for the size and thickness of the fillets. When finished, release the pressure from the cooker, remove the fish and serve.
Cooking With Rice
Make a convenient one-pot meal by adding the salmon to rice or risotto cooked in a pressure cooker. Cut 1 pound of salmon fillets into bite-sized chunks and set aside. Prepare the rice in the pressure cooker according to the manufacturer's instructions, adding in the seasoning and flavored liquid of your choice. Once the rice has cooked for the specified amount of time, release the pressure from the cooker and remove the pot from the heat. Stir the chunks of salmon into the pot and immediately cover. The remaining heat in the covered pressure cooker will cook the salmon in about five minutes. Remove the lid and check that the salmon is opaque throughout and serve with the rice.
Tips for Pressure Cooking Salmon
The basic method for pressure cooking is simple, but you can tweak it to your liking to create a variety of dishes by adding different herbs and spices directly on top of the fillets or to the cooking liquid. To ensure that the fillets do not fall apart during cooking, wrap them in foil brushed with oil or butter and gently lift the foil packets out of the pressure cooker after cooking. If you are unable to thaw frozen salmon fillets before cooking, you can put them directly into the cooker without adjusting the cooking time. The frozen fish will release extra liquid, which can be saved and used at a later time for fish stock.
Pressure Cooker Safety
When cooking salmon or any other food in a pressure cooker, it's important to take care when releasing pressure from the pot. Pressure cookers made after the 1980s use updated technology, so avoid using vintage pressure cookers, as they will be more likely to explode or scald by prematurely releasing pressure. Even if you are using a new pressure cooker, be sure to follow all manufacturer's instructions to avoid any accidents. When cooking salmon, do not serve unless the fish is completely cooked, opaque throughout and easily flakes with a fork.