Pressure Cook Salmon Fillets: Pour 1 cup of cold running tap water in Instant Pot pressure cooker. Place the Frozen Salmon Fillets on top of a steamer rack. Close the lid and pressure cook at Low Pressure for 1 - 3 minute(s), and Quick Release. Turn off the heat. Open the lid carefully. Remove the salmon fillets and pat them really dry with paper towels.
Preheat a Skillet: Heat a skillet over medium high heat.
Season Salmon Fillets: Add a tablespoon of olive oil on the salmon skin. Season generously with kosher salt and ground black pepper.
Crisp 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.
Serve Salmon Fillet: 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.
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Calories: 125kcal | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1mg