Filet de saumon à l’autocuiseur à la peau croustillante

Ingrédients

• 2 frozen salmon fillets (1 inch thick)
• 1 cup (250ml) cold running tap water
• 2 tablespoons olive oil
• Kosher salt and Ground black pepper to Taste

Préparation

1. 1

   Pressure Cook Salmon Fillets: Pour 1 cup of cold running tap water in Instant Pot pressure cooker. Place the Frozen Salmon Fillets on top of a steamer rack. Close the lid and pressure cook at Low Pressure for 1 - 3 minute(s), and Quick Release. Turn off the heat. Open the lid carefully. Remove the salmon fillets and pat them really dry with paper towels.

2. 2

   Preheat a Skillet: Heat a skillet over medium high heat.

3. 3

   Season Salmon Fillets: Add a tablespoon of olive oil on the salmon skin. Season generously with kosher salt and ground black pepper.

4. 4

   Crisp Salmon Skin: Make sure the skillet is hot to prevent the skin from sticking to the skillet (See Notes). Place the salmon fillet skin side down for 1 – 2 minutes.

5. 5

   Serve Salmon Fillet: Remove the salmon fillets from the skillet and serve with your favorite side dishes. It is excellent with salad and rice.