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Instant Pot Lemon Pepper + Dill Salmon
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Instant Pot Salmon ( with Lemon Pepper + Dill }

Salmon filets are seasoned with lemon zest, cracked black pepper, fresh dill and paprika and cooked in the Instant Pot for 3 minutes. (yes! that's right..only 3 minutes)  The tastiest, flakiest, easiest salmon ever! Perfect for any night of the week. {Paleo, Clean Eating, Keto}
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Main Course
Cuisine: American, seafood
Servings: 4 servings
Calories: 226kcal


  • ¾ cup water
  • 4-5 sprigs of fresh dill divided
  • 1 lb. salmon filet skin on*
  • 2 tsp olive oil
  • ¼ tsp salt more or less to taste
  • ½ tsp cracked black pepper more or less to tatste
  • ½ tsp grated lemon zest
  • ¼ tsp paprika optional
  • 1 lemon


  • Add ¾ cup water to the Instant Pot. Add dill sprigs (reserving one sprig for seasoning/garnish) to the Instant Pot.
  • Pat salmon dry with paper towels. Rub both sides of salmon with olive oil. Place salmon, skin side down, on the trivet that came with the Instant Pot . Sprinkle salmon with salt, pepper, lemon zest, and paprika. Cut the feathery sections of fresh dill sprig and sprinkle about ½ tsp over salmon (reserving remaining dill for garnish)
  • Slice lemon in half. With one half of lemon, slice in thin slices and place on top of the salmon . With the other half, cut into wedges for squeezing lemon juice over salmon after cooking. Use handles to lower trivet with salmon into Instant Pot.
  • Set release valve to SEALING and set Instant Pot to STEAM for 3 minutes. When steam cycle is complete do a QUICK PRESSURE RELEASE. Carefully lift trivet out of instant pot and transfer salmon to a plate.
  • Squeeze fresh lemon juice over salmon and serve. Garnish with fresh dill, if desired.


Serving: 1g | Calories: 226kcal | Protein: 31g | Fat: 10.6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 4.6g | Cholesterol: 64.6mg | Sodium: 60.1mg | Potassium: 515.7mg | Vitamin A: 120IU | Vitamin C: 1.6mg | Calcium: 52mg | Iron: 0.8mg