Pressure Cooker Salmon with Creamy Herb Parmesan Sauce

This Pressure Cooker Salmon with Creamy Herb Parmesan Sauce is the perfect quick weeknight and elegant meal. Top it with a creamy herb parmesan sauce for a quick and fancy meal.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 655.7kcal

Author Tanya Harris

Ingredients

4 frozen salmon filets
½ cup water
1.5 teaspoon minced garlic
½ cup heavy cream
1 cup parmesan cheese grated
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh parsley
1 Tablespoon fresh dill
1 teaspoon fresh lemon juice
Salt and pepper to taste

Instructions

Place water and garlic in insert with trivet on top. Place salmon on top of trivet.
Close pressure cooker and set on Manual for 4-5 minutes.*
Once timer goes off, quick release the pressure. Remove salmon and trivet from the pot.
Turn off pressure cooker and set to Saute and adjust to Normal.
Once water begins to boil, whisk in the heavy cream and bring to a boil again. Allow to boil for about 2-3 minutes. The mixture should be able to stick to the back of a spoon.
Turn off pressure cooker and remove insert from heat. Whisk in chives, parsley, dill, parmesan cheese, and lemon juice. Salt and pepper to taste.

Notes

*Adjust time based on thickness of filet.

Suggested Tools
Instant Pot

Trivet for Instant Pot

Nutrition

Calories: 655.7kcal