Step 1

Pour water into pressure cooker and place Silicone Pressure Cooker Rack on top.

Step 2

Place salmon, skin side down on rack, in a single layer.

Step 3

Sprinkle with salt and pepper and cover with lemon slices.

Step 4

Put lid on pot, and lock into place. Set valve to sealing.

Step 5

Cook on MANUAL (high pressure) for 3 minutes (5 minutes for frozen). It will take about 10 minutes for the pressure to build, then the countdown timer will begin.

Step 6

Once the timer goes off, press the CANCEL button, and quickly release the pressure.

Step 7

While the salmon cooks, make the lemon dill sauce.

Step 8

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

Step 9

Serve salmon fillets with lemon-dill sauce spooned on top. Enjoy!