Photo of Salmon with melted leeks and miso butter by WW

Salmon with melted leeks and miso butter

Points® value
Total Time
25 min
15 min
10 min
The salmon in this speedy Instant Pot® dish stays supermoist when cooked with the pot’s steam function. Miso butter lends a nice touch of umami to the dish, along with a healthy dose of probiotics.


Cooking spray

2 spray(s)

Uncooked leek

3 large, (white and light green parts only), halved, sliced, and rinsed (about 750 ml [3 cups])


½ cup(s)

Unsalted butter

1 tbsp(s)

Table salt

1¼ tsp(s)

Uncooked farmed salmon fillet with or without skin

20 oz, 4 x 5-ounce, skin-on

Ginger root

2 tsp(s), grated peeled fresh

Low sodium soy sauce

1½ tsp(s)

White miso

1½ tbsp(s)


1 tsp(s)

Unseasoned rice vinegar

1 tsp(s)

Uncooked scallions

2 medium, thinly sliced


  1. Combine leeks, water, 2 teaspoons butter, and salt in 6-quart Instant Pot. Sprinkle salmon with 1 teaspoon ginger and soy sauce. Place rack on top of leek mixture; spray rack with nonstick spray. Place salmon on rack, skin side down.
  2. Lock lid, making sure vent is closed. Press Steam and set cooking time for 4 minutes. When time is up, press Cancel to turn off pot. Move steamrelease valve to Venting position to quickly release pressure. Remove lid.
  3. Meanwhile, combine remaining 1 tablespoon butter, remaining 1 teaspoon ginger, miso, honey, and vinegar in small bowl; stir until smooth.
  4. Remove salmon with rack from pot. Spread miso mixture over salmon. Cover to keep warm.
  5. Press Sauté and set cooking time for 10 minutes. When leeks start to sizzle, cook 5 minutes, stirring occasionally, until leeks are very tender and most of the liquid in pot is evaporated. Press Cancel to turn off pot. Spoon leeks evenly onto 4 serving plates, top with salmon, and sprinkle with scallions.
  6. Serving size: 1 piece salmon, 1/3 cup leeks, and scant 1 tablespoon miso butter