This recipe for perfectly cooked salmon is as easy as it gets. Start with wild-caught salmon and sprinkle it with salt and any other seasonings you like. I often use turmeric. Place the salmon on a wire rack in a pan and refrigerate for at least 30 minutes or up to overnight.

Add one cup of water to the pot. Cut the salmon into pieces that are easy to serve and place them in a steamer basket or on the Instant Pot trivet.

Set the pot to high pressure for three minutes for well-done, or two minutes for soft, flaky salmon, and start cooking.

Quick release and enjoy! The only limitation of this recipe is the small quantity, but the cooking time is short enough to empty and reload for another round.