Instant Pot Salmon

I’ll never forget the time my parents brought me and my brother to see the epic Salmon run.

We stood by the river watching the masses of salmon swim earnestly against the flow, using every ounce of energy with every muscle they’ve got.

And my heart sinks a little every time the rush of water pushes them back.

As we got to the ladder, I couldn’t believe my eyes when I saw the salmons jump! It was as if they were attempting to fly. Definitely, a sight to be remembered.

I couldn’t help but start cheering for them every step they attempt to jump.

They don’t often make it on their first try, but they fight till the end.

I was awestruck by their amazing ability to return to where they were born. Moreso, how they brave through the flow, the Eagles & bears, the deadly jumps with their perseverance, determination, and sacrifice in their journey to fulfill their destiny.

– Stars shine the brightest in the darkest nights –

Time to cook some Instant Pot Salmon!

Step-by-Step How to Cook Instant Pot Salmon

Salmon is a nutrient-dense fish, an excellent source of high-quality protein, vitamins, minerals, and omega-3 fatty acids.

*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.

• Pressure Cooking Method: 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: Culinary Torch

More Instant Pot Recipes You’ll Love

Instant Pot Teriyaki Chicken

Instant Pot Japanese Chicken Curry