Salmon With Lemon-Caper Butter

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 tablespoons drained capers, chopped
• 1 fat garlic clove, finely grated or minced

Salmon With Lemon-Caper Butter

• 1 tablespoon finely grated lemon zest (cut the bald lemon into wedges for serving)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 6-ounce skin-on salmon fillets, patted dry
• 1/4 cup dry white wine
• Chopped parsley, for serving

Instructions

1. In a small bowl, mash together 3 tablespoons of the butter, the capers, garlic, lemon zest, salt, and pepper. Rub half of the mixture all over the flesh of the salmon (not the skin).
2. Using the sauté function, melt the remaining 1 tablespoon butter in the pressure cooker pot. Place the salmon skin-side down in the pot, then pour in the wine.
3. Lock the lid into place and cook on low pressure for 1 minute. Manually release the pressure.
4. Transfer the salmon to serving plates (if it sticks, use a thin metal spatula to pry it out of the pan). Dollop the salmon with the remaining lemon-caper butter and top with parsley. Serve with the lemon wedges.

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