Instant Pot Salmon with Creamy Dill Sauce (One-Pot Dinner)

By Rossi Voss | December 5, 2024 | Prep: 5 mins | Cook: 15 mins | Servings: 4 | Cost: $4.90/serving

This **Instant Pot Salmon with Creamy Dill Sauce** is my go-to when I want a healthy, elegant dinner fast. Flaky salmon, tender veggies, and a rich, herbed sauce—all in one pot and ready in under 20 minutes.

As someone who trained in French kitchens and now writes beginner-friendly cookbooks, I’ve perfected this method so you can serve a restaurant-quality meal without stress. No browning needed—just layer, seal, and walk away.

Why This Recipe Works

• One-pot magic: Minimal cleanup, maximum flavor.
• Balanced flavor: Rich salmon, fresh dill, lemon, and Greek yogurt create a bright, creamy sauce.
• Meal prep friendly: Double the batch and portion for lunches all week.

Ingredients

• 4 salmon fillets (6 oz each), skin-on
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup baby potatoes, halved
• 1 cup green beans, trimmed
• ½ cup low-sodium chicken or vegetable broth

For the Creamy Dill Sauce

• ½ cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Step-by-Step Instructions

1. Layer ingredients: Place potatoes and green beans in the Instant Pot. Drizzle with olive oil and season lightly.
2. Add broth: Pour broth over veggies to create steam.
3. Place salmon: Lay salmon fillets on top of vegetables. Season with salt and pepper.
4. Cook: Seal lid → Manual High Pressure 6 minutes → Quick release.
5. Make the sauce: Whisk all dill sauce ingredients in a bowl. Chill 5+ minutes for best flavor.
6. Serve: Plate salmon and veggies. Drizzle with sauce. Garnish with lemon wedges.

Serving Suggestions

• With grains: Serve over fluffy Instant Pot rice or quinoa.
• Meal prep tip: Store portions in jars with sauce on the side—perfect for grab-and-go lunches.
• Double it: Make extra salmon for tomorrow’s salad or grain bowl.

Storage & Reheating

• Fridge: Store in an airtight container up to 3 days.
• Reheat: Gently warm in Instant Pot on “Steam” mode or microwave at 50% power.
• Sauce: Keep separate—lasts 5 days in fridge.

Internal Links & Resources

• More seafood recipes
• Instant Pot dinners
• Air Fryer Salmon with Dill Sauce

Cookbook Pick: Want more one-pot perfection? Try my Stockpot Cookbook: 139 Simple and Hearty Recipes — includes easy seafood stews, chowders, and one-pot wonders!

Frequently Asked Questions

Can I use frozen salmon?

Yes, but thaw it in the fridge overnight and pat dry thoroughly. Never cook from frozen if you want a good texture.

Do I need to sear the salmon first?

No! The Instant Pot gently steams the salmon, keeping it moist and flaky. Searing is optional for presentation only.

How do I know when salmon is done?

It should be opaque with slight translucency in the center. For precision, use a thermometer: 125°F for medium, 145°F for well-done.

Can I make the dill sauce ahead?

Yes! The sauce tastes even better after chilling 30+ minutes. Store in a jar for up to 5 days.

Final Thoughts

This one-pot Instant Pot salmon recipe proves that healthy, elegant meals don’t have to be complicated. With just a few quality ingredients and proper technique, you can serve a dish that feels luxurious but takes less than 20 minutes.

Want more seafood mastery? Try my Stockpot Cookbook for easy chowders, stews, and one-pot wonders — all under $3.50/serving.

What’s your favorite way to serve salmon? Share your creations with #RossiVossSeafood.

Happy Cooking!
Rossi Voss