Pour 1.5 c water into your pressure cooker and lower down a trivet.
Make a "boat" using foil (watch video in post for a demonstration) so butter doesn't drip down into your inner pot. Put your piece of salmon on your foil "boat" skin side down.
Put a slice of lemon (optional) and tbsp. of I Can't Believe It's Not Butter on the top of your salmon filet. (you can alternatively squeeze the lemon on at the end, if you put lemon slice on now the salmon will not be cooked through as much under the lemon itself - personal preference, my husband likes it this way, I prefer a squeeze of lemon after it is done)
Sprinkle fresh pcs. of dill (or dried) on top as well as a pinch of salt, garlic salt, and pepper.
Close lid and steam valve and set to high pressure for 4 minutes (for 3/4 lb., 3 min. for smaller pieces or if you like it under done and quite pink). Do a quick release.
Lift out fish, use a spatula to remove from foil boat or trivet and enjoy!