This juicy and moist Instant Pot Teriyaki Salmon takes just 25 minutes to make! It’s delicious with a side of rice and steamed broccoli.
Ingredients and substitutions
- Salmon filets – use sockeye or farmed salmon or another kind of fish entirely.
- Sesame oil – you can use another neutral cooking oil like avocado oil but it won’t have the same flavour.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Garlic – fresh minced garlic is best but the jarred variety will work in a pinch.
- Brown sugar – make your own brown sugar using a bit of white sugar and molasses.
- Honey – agave or maple syrup would also be good here.
- Mirin – dry sherry or sweet marsala wine would both work instead of mirin.
- Cornstarch – try using potato starch or arrowroot instead to make the cornstarch slurry.
- Sesame seeds – both black and white sesame seeds would be good.
- Green onions – chives or shallots can also be used or you can leave these out altogether.
- White rice – feel free to use another rice variety of your choice like brown rice or even quinoa.
- Butter – this is optional to help make the rice moist. A bit of olive oil would also work.
- Salt – to taste.
- Broccoli – swap out for another steamed or grilled veggie of your choice like cauliflower.
How to make teriyaki salmon
- Assemble your ingredients.
- Marinate the salmon.
- Cook on high for 4 minutes.
- Sauté the garlic.
- Add in the sauce ingredients.
- Brush the salmon with sauce and serve!
What goes well with teriyaki salmon?
I made this recipe with a side of white rice and steamed broccoli – but you can mix up the sides to include whatever you’re craving! Enjoy this teriyaki salmon with your favourite grilled or roasted veggies, a nice side salad or even some roasted potatoes.
Here are some great side dish options:
- Asparagus
- Sticky rice
- Steamed vegetables
- Lemon herb green beans
- Sesame noodles or rice noodles
- Baby potatoes
- Brown sugar glazed carrots
Frequently Asked Questions
The salmon needs to cook on high in the Instant Pot for 4 minutes. Note that the Instant Pot will take 10-15 minutes to get up to high pressure but this entire recipe is still ready in less than a half hour!
For this recipe, I made a simple but delicious teriyaki sauce that includes ginger, soy sauce, brown sugar, honey, mirin and a cornstarch slurry to thicken it up. It’s super easy to make and uses mostly pantry staples. Plus, it’s way healthier than the bottled teriyaki sauce you’d get at the grocery store.
You only need to marinate the salmon for 15 minutes. You can marinate it for longer if you like (or even freeze it in marinade) but 15 minutes is really all it takes for the salmon to soak in all those good flavours.
Storing and reheating
You can store any leftover teriyaki salmon in the fridge for 3 to 4 days in an airtight glass container along with the rice and broccoli. When you’re ready to enjoy, sprinkle some water over top so the rice doesn’t dry out then microwave for 1-2 minutes until warmed through.
You can also reheat the salmon separately in the oven to make sure it stays nice and moist. Place it in a baking dish, cover it in aluminum foil and bake for 15 minutes until 275° Fahrenheit.
Freezing this recipe
This teriyaki salmon recipe is totally freezer friendly! You can freeze the salmon cooked or raw with the marinade in airtight glass containers or freezer-safe Ziploc bags for up to 3 months. Let it defrost in the fridge overnight then reheat it following the instructions above or cook as normal.
More Instant Pot seafood recipes
- Instant Pot Shrimp Scampi
- Easy Instant Pot Jambalaya
- Instant Pot New England Clam Chowder
- More Easy Instant Pot Seafood Recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this salmon into leftovers.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- Get a meat thermometer to make sure your salmon is cooked through.
Instant Pot Teriyaki Salmon
Ingredients
- 4 4-6 oz salmon filets
- 2 tsp sesame oil
- 1/2 cup soy sauce, divided
- 3 garlic cloves, finely minced
- 3 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp mirin
- 1 tsp cornstarch
- 1 tsp warm water
- 2-3 tsp sesame seeds
- 3 green onions, sliced on a bias
Rice
- 1 cup dry white rice
- 2 cup water
- 1 tsp butter
- 1 pinch salt
Steamed Broccoli
- 1 bunch broccoli, chopped
Instructions
- Place the salmon filets in a deep dish and douse them with half of the soy sauce. Cover and allow to marinate for 15 minutes.
- Meanwhile, make the rice by adding 1 cup dry white rice, 2 cups water, 1 tsp of butter and a pinch of salt to a rice cooker. Then steam the broccoli by using a steamer or boil in water for 2 minutes on the stove before draining.
- Pour 1 1⁄2 cups of water into your Instant Pot. Place the trivet in and line the top of it with a sheet of aluminum foil.
- Place the salmon filets on top of the foil-lined trivet. Replace the lid and pressure cook on high for 4 minutes.
- After the 4 minutes is up, open the valve to quickly release the pressure.
- Remove the salmon, foil, and trivet, and drain any excess liquid from the Instant Pot. Set the salmon aside on a plate and tent it with foil.
- Turn your Instant Pot on to saute mode and add sesame oil. Once heated, add the garlic and cook until slightly softened and fragrant, about 30 seconds.
- Add in the ginger, remaining soy sauce, brown sugar, honey, and mirin. Whisk until just combined.
- In a small bowl, mix together the cornstarch and water to create a slurry. Pour into the Instant Pot and bring the mixture to a boil, whisking constantly. Cook until the sauce becomes thick and sticky, about 1-2 minutes.
- Turn off the Instant Pot and brush the salmon filets with the sauce. Garnish with sesame seeds and sliced green onions. Serve immediately with rice and broccoli.
