Learn how to make perfectly cooked Juicy Moist Instant Pot Salmon. Tender, flaky, succulent pressure cooker salmon with deliciously caramelized sweet-savory teriyaki sauce. Say no to dry rubbery Instant Pot Fish!
Salmon is a nutrient-dense fish, an excellent source of high-quality protein, vitamins, minerals, and omega-3 fatty acids.
Step-by-Step How to Cook Instant Pot Salmon
*Note: We used one 1″ and one 1.5″ Salmon steaks for this Instant Pot Salmon Recipe, but salmon filet will also work 🙂
Pressure Cook Salmon
Add 4 crushed garlic cloves and 1 – 2 slice (5g) of ginger in the Instant Pot Pressure Cooker.
Layer 2 salmon steaks on the garlic cloves.
To make teriyaki sauce, mix ¼ cup (60ml) Japanese soy sauce or regular soy sauce, ¼ cup (60ml) mirin, ¼ cup (60ml) Japanese cooking sake, ¼ tsp (1.25ml) sesame oil, and 2 tbsp (28g) white sugar together.
Pour homemade Teriyaki sauce on the salmon.
Close lid and turn Venting Knob to Sealing position.
Instant Pot Salmon Cooking Time: Pressure Cook at High Pressure for 0 minute (zero minute) and Natural Release for 10 minutes.
*Note: 0 minute (zero minute) is not a typo! We’re using the heat from the “Pressurize” Stage + “Depressurize” Stage to cook the salmon in Instant Pot.
After 10 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.
Remove the lid carefully.
Check internal temperature at its’ thickest part with an accurate food thermometer.
*Pro Tip: The United States Food and Drug Administration recommends cooking salmon to an internal temperature of 145°F (63°C), but I personally think anything over 125°F (52°C) is fine for farmed Atlantic Salmon.
*Note: If for some reason, the salmon is below 125°F (52°C), place the lid back on and let the residue heat cook the salmon.
Thicken Teriyaki Sauce
Carefully place cooked Salmon steaks on a serving plate.
*Note: The salmon’s internal temperature will continue to rise.
Bring the teriyaki sauce back to a simmer by pressing the “Cancel” button, then “Saute” button.
Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl.
Add the cornstarch mixture one third at a time to thicken the teriyaki sauce until desired thickness.
*Pro Tip: You don’t have to use all of the cornstarch thickener. Use according to your taste.
Serve Instant Pot Salmon with Teriyaki Sauce
Drizzle or brush teriyaki sauce on the Salmon steaks.
*Pro Tip: we used a blow torch to slightly caramelize the teriyaki sauce on the salmon.
Garnish with sesame seed and finely sliced green onion.
Your delicious & beautiful Teriyaki Salmons are ready to serve!
Check out the perfectly cooked Tender, Juicy Moist Instant Pot Teriyaki Salmon.
Enjoy your Instant Pot Salmon!~ 🙂
Tools for Instant Pot Salmon
- Instant Pot Electric Pressure Cooker
- Food Thermometer
- Optional: Silicone Basting Brush
- Optional:
Instant Pot Salmon
Ingredients
- 2 (640g) salmon steaks (1 - 1.5 inch thick) or filets
- 4 garlic cloves , crushed
- 1 - 2 slice (5g) ginger
Teriyaki Sauce:
- ¼ cup (60ml) Japanese soy sauce or regular soy sauce
- ¼ cup (60ml) mirin (Japanese Sweet Cooking Rice Wine)
- ¼ cup (60ml) Japanese cooking sake
- ¼ teaspoon (1.25ml) sesame oil
- 2 tablespoons (28g) white sugar
Garnish:
- Toasted sesame seed
- 1 stalk green onion , finely sliced
Thickener:
- 2.5 tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water
Equipment
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Instructions
- Pressure Cook Salmon: Add 4 crushed garlic cloves and 1 - 2 slice (5g) ginger in Instant Pot. Layer 2 salmon steaks on the garlic cloves.
To make teriyaki sauce, mix ¼ cup (60ml) Japanese soy sauce or regular soy sauce, ¼ cup (60ml) mirin, ¼ cup (60ml) Japanese cooking sake, ¼ tsp (1.25ml) sesame oil, and 2 tbsp (28g) white sugar together. Pour Teriyaki sauce on the salmon.Pressure Cook at High Pressure for 0 minute (zero minute) and Natural Release for 10 minutes. *Note: 0 (zero) minute is not a typo! Check internal temperature at its’ thickest part with an accurate food thermometer.*Pro Tips: The USFDA recommends cooking salmon to an internal temperature of 145°F (63°C), but anything over 125°F (52°C) is fine for farmed Atlantic Salmon. If the salmon is below 125°F (52°C), place the lid back on and let the residual heat cook the salmon. - Thicken Teriyaki Sauce: Carefully place cooked salmon on a serving plate. *Note: The salmon's internal temperature will continue to rise.
Bring the teriyaki sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the teriyaki sauce until desired thickness. *Pro Tip: You don't have to use all the cornstarch thickener. Use accordingly to your taste. - Serve Instant Pot Salmon with Teriyaki Sauce: Drizzle teriyaki sauce on the Salmon steaks. *Optional: use a blowtorch to slightly caramelize the teriyaki sauce on the salmon.
Garnish with sesame seeds and finely sliced green onion. Your delicious & beautiful Teriyaki Salmons are ready to serve. Enjoy!~ 🙂
Notes
Nutrition
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