Instant Pot Summer Salmon Salad

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Fresh and full of superfoods, this salad will boost your immune system—but all you will know is that your taste buds are dancing in delight. For less of a kick in the dressing, substitute yellow mustard for Dijon. For a heartier kick, sub with horseradish mustard. The varieties of mustard are so plentiful that you can enjoy a different salad each time. This meal is also great with cod, shrimp, or even lobster!

Inspired by:

recipe updated Jun 12, 2020


  • Garlic clove icon
    Garlic clove
  • Red onion icon
    Red onion
    4 tbsp (40g)
  • Feta cheese icon
    Feta cheese
    4 tbsp (59g)
  • Roma tomato icon
    Roma tomato
    1 (60g)
  • Honey icon
    about ¼ cup (84g)
  • Dijon mustard icon
    Dijon mustard
    about ¼ cup (60g)
  • Apple cider vinegar icon
    Apple cider vinegar
    ¼ cup (60ml)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Salmon filet icon
    Salmon filet
    283g (about 2⅛)
  • Salt icon
    about ½ tsp (3g)
  • Water icon
    1 cup (240ml)
  • Arugula icon
    4 cups (96g)
  • Blueberries icon
    about ¼ cup (38g)
  • Pecan pieces icon
    Pecan pieces
    2 tbsp (16g)
  • Salted sunflower seeds icon
    Salted sunflower seeds
    2 tbsp (17g)


  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot
  • kCook icon Steamer basket
  • kCook icon Small bowl
  • kCook icon Rack

Step preview

  1. Whisk honey, dijon mustard, apple cider vinegar, olive oil and garlic clove into a clean small bowl
  2. Cover and refridgerate until ready to serve
  3. Pat dry salmon filet with paper towels
  4. Add salmon filet to the steamer basket
  5. Season with salt
  6. Add water to the inner pot
  7. Place a clean rack in the inner pot
  8. Place steamer basket on the rack
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 5 min
  11. Quick release
  12. Add arugula, blueberries, red onion, feta cheese, pecan pieces, salted sunflower seeds and roma tomato to the clean medium bowls
  13. Toss with dressing
  14. Serve salmon on salads
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