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Salmon in a pressure cooker?

I'm loving my new pressure cooker!!! Can you cook salmon? If so, how?

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  1. Salmon takes 5 minutes to sear on the stove as a filet and about 30 to roast as a whole fish. Why do want to use a pressure cooker?

    6 Replies
    1. re: rjbh20

      It's still frozen, so I thought I could put it in the steamer in the pressure cooker.

      1. re: topeater

        Cooking frozen food without defrosting makes a bad final product.

        1. re: ChrisOfStumptown

          Once bought Mako steaks at supermarket. Had never had it before and it's not usually in fish section. Bought WAY too much, so froze about half... 2 smallish pieces... for later. I cooked other 2 pieces quickly in brown butter and squeezed lemon juice over... pretty tasty. When I decided to cook what I had frozen, had a "genius" thought... butter, lemon, a little water and just plunked frozen fish in for a low slow simmer. It cooked, but was inedible?? Can't think of any fish that you actually need a KNIFE for, but this stuff was like WOOD!?! Dog got a treat?? Ya live & learn!

        2. re: topeater

          I pressure-cook frozen salmon once in a while when I've forgotten to defrost it and there's nothing else in the house. I season it, wrap it in foil, and steam it on high pressure for 9 or 10 minutes, depending on its thickness. It's perfectly edible, but obviously not as good as poached, grilled, or roasted salmon.

          1. re: Miss Priss

            interesting to hear that frozen fish can be cooked this way. I don't own a pressure cooker, although I wish I did.

            I had heard that defrosting step kept the cell walls intact, while cooking frozen items directly tended to rupture them leading to moisture loss and unappealing texture. I haven't tried cooking anything directly for frozen in a very very long time, but from what I recall I did not like the results. If I want to cook out of the freezer I defrost the item in warm water. This is not as quick as direct into a pressure cooker but it's quick enough for me.

            I'm glad it works for you - I would not have believed it.

            1. re: ChrisOfStumptown

              It's certainly not my preferred method, but wrapping the fish in foil at least keeps it moist. The texture is reminiscent of canned salmon - maybe a little firmer. Yes, warm-water defrosting might yield better results, but sometimes I don't even have the time (or the patience) for that!

        1. re: sal_acid

          Actually, this would be good for the guy in another thread with his jaw wired shut. He could use a straw.

        2. You will destroy it.

          Many things are just not meant to be pressure cooked. Fish is one if them.

          1. For cat food? Yes.
            For dinner? Bleugh.

            1. You could but why ruin a nice fish?