Instant Pot Lemon Garlic Salmon (from frozen!)
I always have the best of intentions. In the beginning, it always seems like a really good idea.
I buy it at the store for a killer deal. Wild caught and frozen at its peek of freshness. It seems like the perfect thing to keep in the freezer for those nights when I am at a loss what to cook or at the end of the week when the fresh protein supply is looking pretty meager.
It always seems like a really good idea....
Until I forget to defrost it. Not once. Not twice. But for weeks at a time. Every time I need that frozen fish the most is the time I completely forget to take it out of the freezer.
Sure, could I put it in a water bath to help speed up the process? Totally, and I have. Except those extra crazy nights that I need that quick and fast meal also tends to be the night when my family (and myself) are clamoring for dinner to be on the table as fast as humanly possible. On those nights when I need it the most, we are NOT in the mood to wait for our frozen fish to enjoy a little spa soak in order to be soft enough to then be cooked.
I had started bypassing frozen fish all together...until I learned a brilliant and amazing and downright life changing hack that has saved my busy mama behind more than once in recent months...
You can cook fish from frozen IN the Instant Pot!!!!
Now, I am still kind of new on the Instant Pot scene. It took me a while to give up my loyal slow cooker and embrace pressure cooking. But now that I have, there is no way in heck I can go back. Because, guys.....FROZEN FISH IN THE INSTANT POT....in like, 15 minutes...start to finish!!!!
Its winning all the way around (except for maybe for the fish). Instant Pot Lemon Garlic Salmon is wildly easy to throw together, is super flavorful and cooked to perfections FROM FROZEN in your handy dandy IP!
Guys, this going to be your new fast food!
Are you as Instant Pot dependent as I am? Check out Instant Pot Garlic Herb Pulled Chicken for your next IP fix!
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- 1 1/2 pounds frozen salmon filets
- 1/4 cup lemon juice
- 3/4 cup water
- A few springs of fresh dill, basil, parsley or a mix
- 1/4 teaspoon garlic powder or to taste (or 2 cloves garlic, minced)
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper
- 1 lemon, sliced thinly
- 1 tablespoon avocado oil or melted coconut oil