Instant Pot Salmon With Chili-Lime Sauce

Make this Instant Pot salmon dish — the salmon cooks perfectly in just 5 minutes in a pressure cooker, with minimal cleanup.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 400 kcal


For steaming salmon:

  • 2 salmon fillets 5 ounces each
  • 1 cup water
  • sea salt to taste
  • freshly ground black pepper to taste

For chili-lime sauce:

  • 1 jalapeno seeds removed and diced
  • 1 lime juiced
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 tablespoon hot water
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin


  1. Combine and mix all sauce ingredients in a bowl with a pourable lip. Set aside.
  2. Add water to the pressure cooker. Place salmon fillets on top of a steam rack inside the pot.
  3. Season the top of the salmon fillets with salt and pepper to your liking.
  4. Cover and lock the lid. Select the steam mode and adjust the cooking time to 5 minutes at high pressure.
  5. When the pressure cooker is finished, use the quick release handle to release steam pressure and to stop the cooking.
  6. Open the lid and transfer the salmon to a serving plate. Drizzle with chili-lime sauce and serve.

Nutrition Info

This recipe yields 10 g net carbs per serving.

Nutrition Facts Per Serving
Calories 400  
Total Fat 25g 39%
   Saturated Fat 5g 27%
   Trans Fat 0g  
Cholesterol 78mg 26%
Sodium 90mg 4%
Potassium 580mg 17%
Total Carb 10.5g 4%
   Dietary Fiber 0.5g 2%
   Sugars 9g  
Protein 29g  
Vitamin A 10% · Vitamin C 27% · Calcium 1% · Iron 5%