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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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 655.7kcal
Author Tanya


  • 4 frozen salmon filets
  • 1/2 cup water
  • 1.5 tsp minced garlic
  • 1/2 cup heavy cream
  • 1 cup parmesan cheese grated
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1 tbsp fresh dill
  • 1 tsp fresh lemon juice
  • Salt and pepper to taste


  • 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.


*Adjust time based on thickness of filet. 
Suggested Tools
Instant Pot
Trivet for Instant Pot


Calories: 655.7kcal