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Crispy-Skin Pressure Cooker Salmon Fillet
Got frozen salmon fillets? Make this 15 mins weeknight-friendly meal - Crispy-Skin Pressure Cooker Salmon Fillet Recipe. Easy, flavorful, and healthy!

Cuisine: American
Serving: 2
  • 2 frozen salmon fillets (1 inch in thickness)
  • 1 cup (250 ml) cold running tap water
  • 2 tablespoons olive oil
  • Kosher salt and Ground black pepper to Taste
  1. Pressure Cook the Salmon Fillets: Pour 1 cup of cold running tap water into the pressure cooker. Place the Frozen Salmon Fillets on top of a steamer rack. Close the lid and cook at Low Pressure for 1 - 3 minute(s). Turn off the heat and do a Quick Release. Open the lid carefully. Remove the salmon fillets and pat them really dry with paper towels.
  2. Preheat a Skillet: Heat a skillet over medium high heat.
  3. Season the Salmon Fillets: Add a tablespoon of olive oil on the salmon skin. Season generously with kosher salt and ground black pepper.
  4. Crisp the Salmon Skin: Make sure the skillet is hot to prevent the skin from sticking to the skillet (See Notes). Place the salmon fillet skin side down for 1 – 2 minutes.
  5. Serve: Remove the salmon fillets from the skillet and serve with your favorite side dishes. It is excellent with salad and rice.
Non-stick skillet: Use a non-stick skillet if the salmon skin is sticking to the skillet.

No Skin: If you don’t like skin on your salmon, you can easily remove it after pressure cooking. You may have to increase the pressure cooking time by an extra minute.
Recipe by Pressure Cook Recipes at