Ingredients

The following ingredients have 2 Servings
  • 2 (5- to 7-ounce) salmon fillets ((Notes 1-3))
  • 1 cup water
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • optional nonstick oil spray
  • 2 cloves garlic, minced ()
  • 1 tablespoon sriracha
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon finely chopped fresh cilantro ((Note 4))
  • 2 teaspoons hot water
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin

Instruction

  • Make Sauce: Stir all sauce ingredients together with spoon in small bowl until well-mixed. Set aside at room temperature to let flavors develop while you prepare salmon.
  • Prepare Salmon: Pour water into pressure cooker pot and place steam rack within (Note 5). Optionally, spray rack with nonstick oil spray (Note 6). Place salmon fillets side-by-side on top of rack; if skin-on, place them skin side facing down. Evenly season tops of fillets with salt and pepper.
  • Cook Salmon (Note 7): Secure and seal lid to pressure cooker. Select steam mode at high pressure. For fresh salmon, set cooking time to 3 minutes. For frozen salmon, set cooking time to 8 minutes. After pressure cooking (as soon as timer beeps), perform quick pressure release to avoid overcooking fish.
  • Serve (Note 8): Uncover pot, and use spatula and/or tongs to carefully transfer salmon to serving plates. Give chili lime sauce a quick stir, and spoon over salmon fillets. Serve immediately.