Salmon Al Cartoccio Pressure Cooker Recipe


  • 4 salmon fillets, fresh or frozen
  • 3 tomatoes, sliced
  • 1 lemon, sliced
  • 1 white onion, shaved
  • 4 sprigs of parsley
  • 4 sprigs of thyme
  • olive oil
  • salt and pepper, to taste


  1. Lay the ingredients on the parchment paper in this order: a swirl of oil, a layer of potatoes, salt, pepper and oil, fish fillets, salt, pepper and oil, herbs, onion rings, lemon slices, salt, and oil.
  2. Fold the packet. Wrap the packet snugly in tinfoil.
  3. Pour two cups of water in the pressure cooker. Place the steamer basket in position and lay the packet on the steamer.
  4. Cook two fillets at a time. For taller/larger cookers, two layers of steamer baskets can be used at once.
  5. Close the pressure cooker top. Turn to high heat, and let it reach pressure. Then, turn down the heat to the lowest setting.
  6. Cooking time should be between 12 to 15 minutes, after which you can release the vapour but do NOT open the top just yet.
  7. Let the packets of fish sit inside the locked pan for another 5 minutes.
  8. Open the top and take out the packets. Take off the tinfoil and serve.
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Salmon Al Cartoccio Pressure Cooker Recipe