That first hiss from the cooker tells you something good is happening. You notice the steam cues rising up, signaling that the sealing ring is doing its job right. It's kinda satisfying, like your kitchen is about to offer you a hug in the form of amazing food.
The smell starts creeping into your nose, teasing your appetite as the broth depth develops underneath the lid. You recall all the dinner plans and suddenly this quick salmon dinner feels like a win. It’s comfortable and familiar but with a little twist that makes you wanna sit down fast and dig in.
Salmon cooks fast, but when you use the pressure cooker just right, it’s like you get this tender pull that melts in your mouth. You remember the tiny moments waiting for the quick release, that release of steam that bursts your kitchen with warmth and the final call for dinner. Heck, y’all, this method feels so right for busy nights and impresses at the same time.
The Real Reasons You Will Love This Method
- Salmon cooks super fast inside your pressure cooker without drying out. For a snack with a similar quick preparation, try our Spicy Crispy Reuben Balls with Spicy Dipping Sauce.
- Quick release lets you control the cooking perfectly. This method is much like what’s used in the Creamy Paprika Chicken Drumsticks with Steamed Rice.
- Preserves all the natural juices for that tender pull effect, much like in our Creamy Garlic Chicken Ramen Recipe.
- The sealing ring keeps all the flavors locked in, no escaping steam or scents.
- Steam cues help you know when to expect dinner ready time.
- Hands off mostly, so you can prep your hollandaise or side dishes.
- Easy cleanup especially if you use cast iron for searing after the pressure step.
Your Simple Ingredient Checklist
- 4 fillets fresh salmon, boneless and skinless
- 1 tablespoon olive oil, for that perfect sear
- Sea salt and freshly ground pepper, you gotta season well
- 6 tablespoon unsalted butter, for that creamy Hollandaise base
- 2 large egg yolks at room temperature to get that sauce going
- Juice of about 1 lemon, roughly 1 ½ tablespoons, fresh squeezed is best
- Pinch of cayenne pepper, adds a subtle kick you won’t forget
- Extra salt and freshly ground pepper to finish the sauce to your taste
It’s a straightforward ingredient list, nothing fancy but each one sings when put together right. You notice the butter’s richness and the brightness from lemon making that hollandaise sauce pop.
Keep your egg yolks at room temp, it helps the sauce thicken easier. Don’t rush it, this sauce goes smooth when you’re patient stirring over heat.
How It All Comes Together Step by Step
First, you season those salmon fillets with sea salt and freshly ground pepper on both sides. Yeah, don’t skimp here because seasoning makes a big difference.
Next, heat olive oil in a skillet over medium-high heat. Cast iron works real good here for that nice crust.
Place the salmon fillets in the skillet and cook for about 4-5 minutes on each side. You’re looking for a golden brown finish and cooked through texture. Remove the fillets and set aside to rest.
While salmon rests, start your hollandaise sauce by melting the butter over low heat until it’s fully melted and hot, but not browned — gotta keep it gentle.
In a heatproof bowl, whisk together egg yolks and lemon juice until they thicken a little. You wanna place this bowl over a saucepan filled with gently simmering water, using the double boiler method. Make sure the bowl doesn’t touch the water or you risk scrambling the eggs.
Slowly drizzle the hot melted butter into the egg yolk mixture, whisking constantly until your sauce thickens up smooth. Season with cayenne, salt, and pepper. Spoon that sass all over your salmon fillets and dinner’s ready.
Smart Shortcuts for Busy Days
- Use pre-squeezed lemon juice from the fridge when you're in a rush.
- Buy salmon fillets already trimmed to save prep time.
- Prep hollandaise sauce in advance and warm gently before serving.
- Multi-task by starting the sauce while salmon’s cooking or steaming.
Y’all know sometimes life happens fast. These tricks help keep dinner on the table without stress. You keep flavours fresh and still enjoy a nice homemade meal.
What It Tastes Like Fresh From the Pot
Fresh outta the kitchen, you notice the salmon has this perfectly tender pull that just breaks apart easily. The outside is golden and crisp from that sear while the inside stays juicy.
The hollandaise sauce drapes over each fillet like a silky blanket with that buttery richness balanced by the lemon’s zing. You sense the cayenne pepper adds a little warmth without overwhelming the flavors.
It’s kinda like a fancy dinner that’s honest and straightforward. You remember that warm steam and the aroma that fills the room, making you even more excited to eat.
Making It Last All Week Long
- Store cooked salmon in an airtight container in the fridge for up to 3 days. Reheat gently to keep it tender.
- Keep hollandaise sauce separate in the fridge and warm it slowly over a double boiler before serving again.
- Freeze cooked salmon portions wrapped well in foil and then plastic wrap for up to 2 months. Thaw in the fridge overnight.
When reheating salmon, avoid microwave blasts that make fish dry out. Slow warming keeps flavors close to fresh. This way your effort turns into meal goodness all week.
Everything Else You Wondered About
- Can I use frozen salmon fillets? Sure, but thaw them fully in the fridge before cooking. That way cooking times stay accurate.
- What if my hollandaise breaks? Try whisking in a teaspoon of warm water slowly to bring back smoothness.
- Do I have to use cast iron skillet? Nope, but cast iron gives best sear and holds heat great.
- Is quick release always safe for salmon? Yes, quick release helps stop overcooking fast-finish dishes like salmon.
- Can I add herbs to the sauce? Absolutely, chives or dill work real good without overpowering the lemon butter flavor.
- What side dishes fit best? Light salads or steamed greens keep the meal balanced and fresh.
Pan Seared Salmon with Quick Hollandaise Sauce
Ingredients
Equipment
Method
- Pat dry the salmon filets with paper towel. Drizzle with olive oil and season generously with salt and pepper.
- Heat a large cast iron skillet on medium-high heat until very hot.
- Cook the salmon in a single layer for 4-5 minutes without moving. Flip and cook another 4 minutes until seared and just cooked through. Transfer to a plate and tent with foil.
- Melt butter in a small saucepan over low heat until hot but not browned.
- In a heatproof bowl, whisk together egg yolks and lemon juice until just thickened.
- Set the bowl over simmering water without touching the water. Use a double boiler method.
- Drizzle hot butter into yolk mixture while whisking constantly. Continue until thickened and smooth.
- Season sauce with cayenne, salt, and pepper. Adjust flavor to taste.
- Spoon the hollandaise sauce over the cooked salmon fillets and serve warm.
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