Instant Pot Mediterranean Salmon with Tahini Lemon Sauce
Prep time
Cook time
Total time
Serves: 2-3 servings
  • 1 tablespoons red wine vinegar
  • 1 tablespoons freshly squeezed lemon juice (from ½ medium lemon)
  • 1 clove garlic, minced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1 tbsp feta cheese, crumbled
  • 1lb salmon filets, fresh or frozen
  • 2 sprigs fresh rosemary
  • 2 slices of lemon
  1. Place the first eight ingredients in a Mason jar. Seal the jar and shake vigorously until emulsified, about 30 seconds.
  2. Pour 1 cup of water into the steel bowl of your electric pressure cooker. Place the wire trivet on top of that.
  3. Layer the salmon on top of the rack and season with a pinch of salt and pepper. Pour the vinaigrette over the top and place a sprig of rosemary and a slice of lemon on each filet.
  4. Lock the lid and press the manual button. Change the time to 3 minutes and allow it to come to pressure.
  5. When the machine beeps, carefully quick release the pressure valve and allow the steam to release completely. Remove the lid and transfer the salmon to a plate to serve.
  6. Serve hot with lemon tahini sauce drizzled on top.
Recipe by My Modern Cookery at