Instant Pot Salmon Sandwiches with Aioli

Ingredients

• 0.25 cup mayonnaise
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 pinch salt
• 1 cup cold water
• 0.25 cup lemon juice
• nonstick cooking spray
• 4 (4 ounce) frozen salmon fillets
• 0.25 teaspoon salt
• 0.125 teaspoon ground black pepper
• 4 brioche buns, halved
• 1 cup loosely packed arugula, or more to taste

Steps

1. For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
2. Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
5. Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.