Instant Pot Teriyaki Salmon made with our homemade Teriyaki sauce and fresh Salmon fillets is an easy dump & start recipe. Make Instant Pot Teriyaki Salmon with frozen Salmon and you won’t be disappointed a bit. Juicy, flaky Salmon guaranteed in every bite and the sauce is to die for.
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Instant Pot Salmon Teriyaki
Instant Pot teriyaki salmon and rice makes a fantastic quick dinner under 10 mins in the pressure cooker.
You won’t go back to the store bought sodium loaded teriyaki sauce ever. Our homemade Teriyaki sauce inspired by our Instant Pot Chicken Teriyaki recipe is the best. It would take only less than 5 mins to whip up.
Ingredients – Teriyaki Salmon
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Salmon: We used fresh salmon fillets, scales removed and skin on. You can also use frozen Salmon fillets directly from the freezer to the pot. No need to thaw them. Follow the **NOTES shared below at the bottom of the post for instructions.
- Homemade Teriyaki Sauce: Soy sauce (low sodium) or Tamari or Coconut aminos, Mirin, Rice vinegar, sake, Hoisin sauce, brown sugar, water, oil, red pepper flakes (optional). We have mentioned a few subs of some these ingredients at the bottom of the post in the **NOTES section.
- Garnish: Green onion (scallions) and white sesame seeds.
- Thickener: Cornstarch. We made a simple slurry by diluting 1:1 part cornstarch : water. It works as a fantastic gluten free thickener and helps the sauce cling to the salmon or any protein than you are cooking.
Tips & Tricks
- Homemade Teriyaki Sauce: Skip the store bought teriyaki sauce and make our homemade version for the best flavor. It would take less than 5 mins, you can make it ahead and store it in the fridge (skip adding the water) for upto 7 days in the fridge in air tight mason jars. Tastes fantastic and you can cook a storm of quick dinners using the teriyaki sauce.
- Thickening the sauce trick: Add the cornstarch slurry after the pressure cooking cycle is over. Simmer the sauce on Saute at low setting to thicken the sauce. It will take about 1 min to thicken the sauce.
- Serving tips: Transfer the cooked salmon carefully on to the serving plate and than drizzle the thickened sauce on top of the salmon, garnish with sesame seeds and chopped green onion and serve immediately with perfect jasmine rice instant pot recipe.
How to make Teriyaki Salmon in Instant Pot?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Pressure cook salmon
- Prepare homemade teriyaki sauce: In a small mason jar add all the ingredients for teriyaki sauce, secure the lid and shake the ingredients well so that they mix well. Use this sauce to make pressure cooker teriyaki salmon.
- Pressure cook salmon: Place the salmon fillets (skin side down) inside the steel insert of the instant pot. Pour the homemade teriyaki sauce all over the salmon fillets. Secure the lid and pressure cook on low pressure (less setting) for just 2 mins followed by quick pressure release.
Step #2 Thicken Teriyaki sauce
- Thicken sauce: The pressure cooked sauce will be quite thin we need to thicken it with a gluten free thickener and we chose equal parts cornstarch diluted in equal parts of water to form a slurry. Add this to the sauce, gently stir with the ladle to mix well. Hit the SAUTE function and set it on LESS heat, simmer the sauce to thicken it.
- Serve Salmon Teriyaki: Gently transfer the cooked salmon on to a serving plate. The fish is fragile as it is very juicy and soft at this stage, handle it gently! Pour the thicken sauce, garnish with white sesame seeds and chopped green onion (scallions) and enjoy with a bowl of steamed Jasmine rice.
Fridge: You can store the Instant pot Teriyaki Salmon for upto 3 days in the fridge. Use air tight containers to store them. Follow the reheating directions below.
Freezer: We have not tried freezing the Salmon Teriyaki recipe. You can give it a try and let us know in the comments below how they turned out.
How to reheat Teriyaki Salmon?
The Teriyaki sauce will thicken further when stored in the fridge. You need to sprinkle a few drops of water on top of the salmon and than heat it in the microwave oven until warm or hot. Garnish with green onion (scallions) & white sesame seeds and serve.
What vegetables pair well with Salmon?
- Steamed Broccoli with a simple seasoning. We love them crunchy!
- Steamed green beans. Love this recipe a lot. Always rewards fabulous green beans & it’s made in the instant pot as well.
- Sautéed or steamed asparagus.
- Snap peas.
- Herb roasted potatoes.
- Maple glazed steamed carrots.
Salmon becomes rubbery when the fish is cooked way too long. Well cooked salmon will always be juicy & flaky.
The white stuff that comes out of salmon is know as albumin. It’s a protein that exists in the fish in liquid form but coagulates into a semi solid form when the fish is subjected to heat.
The gray stuff or area on salmon just beneath the skin is a thick fatty deposit rich in omega-3 fatty acid. It’s perfectly safe to eat the gray portion on the salmon.
Slimy salmon indicates that the fish is spoilt. Fresh and high quality salmon would appear shiny and not slimy. A slimy layer develops only when the fish has begun to decay, it also might loose the bright pink color and turn into greyish color.
Instant Pot Teriyaki SalmonPrint Recipe Pin Rate
Watch Recipe Video
- 1.5 pounds Salmon Fillet (**Skin on and scales removed. We used fresh salmon fillets. Check NOTES below for frozen salmon.)
Homemade Teriyaki Sauce
- 1/4 cup Soy sauce (**you can also use light soy sauce, coconut aminos or Tamari.)
- 1/2 tbsp Mirin (**Check NOTES below for sub.)
- 1/2 tbsp Rice vinegar (**Check NOTES below for sub.)
- 1 tbsp Sake (**Check NOTES below for sub.)
- 1 tbsp Hoisin Sauce
- 2 tbsp brown sugar
- 1/4 cup Water (**room temperature water.)
- 1 tsp red pepper flakes (**optional.)
- 1/2 tbsp Avocado oil (**or any neutral oil. Check NOTES below for the list.)
- 2 tbsp Cornstarch (**use 1 tbsp if you prefer thinner sauce.)
- 2 tbsp Water (**room temperature.)
- Make homemade Teriyaki sauce: Add all the ingredients mentioned above in the “Homemade Teriyaki Sauce” section into a small mason jar. Secure the lid and shake well to help incorporate the ingredients. The homemade Teriyaki Sauce is ready.
- Pressure Cook Salmon: Place the fresh Salmon fillets (skin on & scales removed, rinsed well ) inside the steel insert of the instant pot (skin sides down). Pour the homemade teriyaki sauce on the salmon fillets. Secure the lid and PRESSYRE COOK on LOW PRESSURE (less heat) for just 2 mins. Hit the “Pressure Level” button to adjust the pressure level. Once the cooking cycle is over the instant pot will begin to beep, immediately do a quick pressure release by manually moving the valve from the sealing to the venting position. When the metal pin on top of the lid drops open the instant pot carefully.
- Thicken Sauce & serve: Now, hit the SAUTE function & set it on LOW heat. Add 2 tbsp cornstarch & 2 tbsp water and mix well to form a smooth slurry. Pour this into the instant pot and gently mix it well with the sauce without touching the salmon (fish is fragile when hot). Simmer the sauce for about 1 min to thicken it. Garnish with lots of chopped green onion (scallions) & white sesame seeds and enjoy with steamed Jasmine rice or a side of greens.
- Mirin Sub: Sub it with same amount white wine, dry sherry or rice vinegar. Add a little more sugar to balance the flavor. However, this is not mandatory.
- Sake Sub: White wine, dry sherry or equal amount of mirin are great substitutions.
- Rice Vinegar Sub: Use cider vinegar.
- Brown Sugar: You can sub it with 1.5 tbsp honey.
- Spicy Teriyaki Salmon: Add sriracha sauce or increase the amount of red pepper flakes. Today’s recipe is not spicy, it has a slight kick to it.
- Soy Sauce: Use low sodium variety. It’s a must. Otherwise the dish will become salty.
- Soy Sauce alternatives: You can use low sodium light soy sauce, or tamari or even coconut aminos (it doesn’t taste like coconut!).
- The Sauce: We prefer a thick sauce that coats the chicken. However, the consistency of the sauce is totally your choice. Keep it the way you want.