BEST FROZEN SALMON FILLETS RECIPES
SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES
Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Prep Time 2 minutes
Cook Time 13 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
- Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
- Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates
HOW TO COOK FROZEN SALMON IN THE OVEN - KITCHN
Steps:
- Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Place the frozen salmon fillets skin-side down in an 8x8-inch baking dish.
- Combine the mustard, maple syrup, garlic, and salt in a small bowl. Place the mustard, maple syrup, garlic, red pepper flakes if using, and salt in a small bowl and stir to combine.
- Brush the salmon with the mustard mixture. Brush or spoon all of the mustard mixture evenly over the salmon.
- Cover the baking dish and bake for 15 minutes. Cover the baking dish tightly with aluminum foil. Roast for 15 minutes, until a knife can pierce the salmon completely with only slight, icy resistance.
- Uncover and roast for another 8 to 10 minutes. Carefully remove the foil. Continue roasting until the salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145°F, 8 to 10 minutes more. Wild salmon tends to cook faster than farm-rasied salmon, so begin checking salmon at 8 minutes. The flesh should appear moist, but not raw or translucent.
- Rest and serve. Remove the salmon from the oven and let rest uncovered for 3 minutes. Serve with a hearty salad or quick pasta side.
Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.8 g, SugarContent 4.3 g, ServingSize Serves 2, ProteinContent 35.8 g, FatContent 23.6 g, Calories 389 cal, SodiumContent 470.4 mg, FiberContent 1.0 g, CholesterolContent 0 mg
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