Name: Instant Pot Teriyaki Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1/2 cup soy sauce; 1/2 cup water; 2 tbsp brown sugar; 1 tsp vegetable oil; 1 tbsp minced garlic; 1 tbsp ginger paste; 16 oz salmon, cut into 4 fillets; 2 tsp cornstarch; 1/8 tsp ground black pepper; 1 tbsp sesame seeds; 4 green onions, diced

This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

Instant Pot teriyaki salmon is an easy and healthy meal. Full of flavor and made quickly in the Instant Pot. Great for meal prep or a family meal.

Dinner will be ready at lightening speed with this Instant Pot teriyaki salmon that cooks in only 4 minutes. The teriyaki sauce is made from scratch too, so you can ditch those preservatives! This is a light and healthy meal the whole family will enjoy.

What can I serve with teriyaki salmon?

Steamed vegetables and rice are my two favorite side dishes. Potatoes, grilled asparagus, or noodles would also pair well with teriyaki salmon.

Why you’ll love this recipe

Made quickly in the Instant Pot
Teriyaki sauce made from scratch
Flavorful and perfect for a family meal

Ingredients

What you’ll need to make this recipe.

Soy sauce
Water
Brown sugar
Vegetable oil
Garlic
Ginger paste
Salmon
Cornstarch
Black pepper
Sesame seeds
Green onions

How to make this recipe

1 – In a medium-size bowl, mix together the soy sauce, water, brown sugar, oil, garlic, and ginger.

2 – Place the salmon on a sheet of aluminum foil. Fold up the sides to create a bowl shape. Pour 1/3 of the soy sauce liquid moisture over the salmon. Set aside.

3 – Take another piece of aluminum foil and cover the top of the salmon and pinch together the aluminum foil to seal in all of the sides.

4 – Add 1 1/2 cups of water to the bottom of the Instant Pot. Place the trivet inside and place the salmon on the trivet.

5 – Close the lid on the Instant Pot and close the sealing valve.

6 – Set the Instant Pot to high pressure for 4 minutes. Once it is done cooking, allow it to naturally release for 10 minutes. Once the 10 minutes is over, quick release the remaining steam.

7 – Remove the salmon and the trivet from the Instant Pot. Pour out the water that is in the pot and place your pot back into the Instant Pot.

8 – Press the sauté button. Mix together the cornstarch and water in a small bowl. Once the Instant Pot heats up on sauté mode, add in the cornstarch mixture, as well as the remaining soy sauce liquid. Mix well and reduce your sauce until it reaches your desired consistency.

9 – Pour the sauce over the cooked salmon. Add additional garnishes such as sesame seeds and green onions. Enjoy!

Can I store my leftover cooked salmon?

Yes. Place the salmon in an airtight container and place in the refrigerator. Eat salmon within 3-4 days.

Can I freeze cooked salmon?

Yes. Place the salmon in a freezer safe resealable bag and freeze for 4-6 months.

Please Note

The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.

Click here to see my favorite Instant Pot.

You can also find my FREE Instant Pot cheat sheets here.

Calories per serving (1 fillet): 232

Yield: 4 Servings