Name: Instant Pot Frozen Salmon and Potatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 Frozen Salmon (**fillets. ); 1 pound baby potatoes (**about 20 baby potatoes halved. If using very small baby potatoes do not halve them.); 1 onion (**medium yellow onion diced into 1 inch squares. ); 1 tbsp garlic (**minced); 1 tbsp Better Than Bouillon (**paste form. Not cubes.); 1 Lemon (**cut into 3 circles.); 1 tsp Lemon zest; 2 tbsp Olive Oil (**use light or extra light. ); 2 tbsp Unsalted Butter (**chilled.); 1/2 cup water; 1 tsp thyme; 1 tsp oregano; 1 tsp red pepper flakes (**optional. Don't use if you do not prefer spicy food. Or you can use less quantity.); 1 tsp Ground Black Pepper; 1/2 tsp Paprika (**not smoked paprika.); 1/2 tsp chili powder; salt (**use according to your taste preference. Everyone has different salt tolerance level.); 1/2 tsp red pepper flakes (**optional); 1/2 tsp crushed black pepper (**you can also add more if you want.); 2 pinches Salt

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Instant Pot Frozen Salmon and Potatoes loaded with extraordinary flavor, flaky juicy salmon & buttery baby potatoes. The seasoning mix used in the recipe is the secret flavor bomb. Make this Dump & start frozen salmon and potatoes instant pot recipe with pantry staples & under 15 mins.

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Frozen Salmon and Potatoes Instant Pot

Crazy good healthy dinner that’s not bland in taste and get’s done in just 15 mins! No need of thawing the fish and there’s no active cooking involved. This Pressure cooker frozen Salmon and baby potatoes would make you lick your plate.

The secret is the seasonings that we used. You would also have an awesome sauce in the pot that you can drizzle generously and enjoy this quick and easy dinner. Make it!

Tips & Tricks

Frozen Salmon: For best results use skin on frozen Salmon. Skinless frozen Salmon is difficult to transfer from the pot to the plate and might fall apart. Use frozen salmon directly from the freezer to the pot. The fish should not thaw even for a bit.
Skinless Frozen Salmon: If you prefer the skinless salmon than do use thicker fillets not less than 1/2 or 1 inch thick. Thicker fillets or salmon steaks would hold up when you transfer them from the pot to the plate.
Baby potatoes: Halve the potatoes, the awesome flavors will seep right into the buttery melt-in-the-mouth potatoes. So yum! If you plan to use really small baby potatoes than do use them whole otherwise they might turn mushy!
Seasonings: The secret to the amazing flavor. We recommend that you use all the ingredients mentioned in the recipe, except the red pepper flakes. Skip it if you do not prefer spicy food.
Better than Bouillon paste: This good stuff and would take the recipe to the next level. In a nutshell it’s a flavor bomb. We highly recommend using it to make this dish one of its kind.

Ingredients

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

Frozen Salmon: Use skin on frozen salmon. It’s a must.
Baby Potatoes: Halve the baby potatoes if they are not the tiny ones. You can keep them whole in the recipe if they are really small in size.
Seasonings: Paprika, chili powder, oregano, thyme, ground black pepper, red pepper flakes (optional), salt.
Aromatics: Yellow onion, garlic.
Lemon: We’ll be using the zest for a boost in flavor and so much more freshness.
Better Than Bouillon: We always use it in our recipes for added boost and flavor. This stuff is simply amazing!
Butter.

How to make Instant Pot Frozen Salmon and Potatoes?

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Dump & start

Marinate Potatoes: Rinse the baby potatoes and dice them into halves. Do not peel. Add all the seasonings along with the salt (use according to your taste) and oil. Mix well so that all the potatoes are well coated with the marinade. Set aside for 30 minutes.
Dump ingredients in pot: Transfer the marinated potatoes in the instant pot. Add water + better than bouillon paste and lemon zest. DO NOT stir or mix. Now, place the frozen salmon steaks on top of the potatoes in a single layer. Sprinkle salt, crushed black pepper and red pepper flakes on top of the salmon steaks. Place butter and lemon slices on top of the salmon.
Pressure Cook: Secure the lid and pressure cook on HIGH for 5 mins followed by quick release. Gently fish out the cooked salmon steaks and place them on the serving plate. Be careful they are delicate. Serve the potatoes on the side and drizzle the sauce from the instant pot on the potatoes and salmon. Enjoy. It’s so yummy!

Step #2 Serve

Storing Tips

Fridge: You can store the pressure cooked salmon and potatoes in air tight containers for upto 5 days in the fridge. Follow the re-heating directions below.

Freezer: We would not recommend freezing the dish as the cooked salmon is delicate & fragile. But, you can certainly freeze the cooked postdates for upto 2 months. Store them in heavy duty freezer safe bags or containers. Thaw them over-night in the fridge and follow the re-heating directions shared below.

Re-heating Tips

Fridge: Re-heat the salmon and potatoes in the microwave oven until warm or hot. Set aside the lemon slice, do not re-heat that or else it’ll turn bitter and hence, make the dish taste bitter as well. Drizzle the sauce and enjoy the dish right away!

Freezer: Thaw the dish over night in the fridge and than follow the re-heating directions above.