Instant Pot Teriyaki Salmon
Instant Pot Teriyaki Salmon is made with our homemade teriyaki sauce. This instant pot Salmon Teriyaki recipe get's done quickly and tastes amazing with white Jasmine rice.
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Servings: 2 people
Calories: 322kcal
Cost: $6
Equipment
Ingredients
- 1.5 pounds Salmon Fillet **Skin on and scales removed. We used fresh salmon fillets. Check NOTES below for frozen salmon.
Homemade Teriyaki Sauce
- ¼ cup Soy sauce **you can also use light soy sauce, coconut aminos or Tamari.
- ½ tbsp Mirin **Check NOTES below for sub.
- ½ tbsp Rice vinegar **Check NOTES below for sub.
- 1 tbsp Sake **Check NOTES below for sub.
- 1 tbsp Hoisin Sauce
- 2 tbsp brown sugar
- ¼ cup Water **room temperature water.
- 1 tsp red pepper flakes **optional.
- ½ tbsp Avocado oil **or any neutral oil. Check NOTES below for the list.
Thickener
- 2 tbsp Cornstarch **use 1 tbsp if you prefer thinner sauce.
- 2 tbsp Water **room temperature.
Instructions
- 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.
Video
Notes
- 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.
Nutrition Facts
Instant Pot Teriyaki Salmon
Amount Per Serving
Calories 322
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 94mg31%
Sodium 977mg42%
Potassium 888mg25%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 8g9%
Protein 36g72%
Vitamin A 217IU4%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 322kcal | Carbohydrates: 13g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 977mg | Potassium: 888mg | Fiber: 1g | Sugar: 8g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg