Imagine a gourmet meal ready in a flash! This incredible Instant Pot Teriyaki Salmon recipe delivers perfectly cooked, flaky salmon in just about 20 minutes from start to finish. Glazed in a rich, savory homemade teriyaki sauce and elevated with a zesty, creamy Sriracha mayo, this dish is a true game-changer for busy weeknights. And for those who prefer traditional methods, we’ve included a simple oven method too!

Instant Pot Teriyaki Salmon: Your New Favorite 20-Minute Meal

Salmon has always been a beloved staple in my kitchen, a go-to for its undeniable flavor and nutritional benefits. For years, my oven-baked teriyaki salmon was a consistent family favorite. But then came the Instant Pot, revolutionizing how we approach quick and healthy cooking. I’m thrilled to share this adapted recipe for Instant Pot Teriyaki Salmon, making it even faster and more convenient without sacrificing any of that irresistible taste.

This recipe isn’t just about speed; it’s about achieving tender, moist salmon infused with an authentic teriyaki flavor, all with minimal effort. The Instant Pot works wonders, creating a steamed environment that locks in moisture and cooks fish to perfection. You’ll love how effortless it is to get a delicious, restaurant-quality meal on the table, often faster than ordering takeout. Pair it with some fluffy rice and a side of your favorite steamed vegetables for a complete and satisfying dinner.

Why the Instant Pot is Perfect for Salmon

If you’re new to cooking fish in your Instant Pot, prepare to be amazed. The pressure cooking method gently steams the salmon, resulting in a remarkably tender and flaky texture that’s difficult to achieve with other cooking methods. It’s a hands-off approach that prevents overcooking and drying out, common pitfalls when preparing fish. Plus, it keeps your kitchen cool, a huge bonus during warmer months or when you simply don’t want to heat up your home.

Beyond the texture, the Instant Pot excels at infusing flavors deeply and quickly. Our homemade teriyaki sauce penetrates the salmon fillets as they cook under pressure, creating a harmonious blend of sweet, salty, and umami notes in every bite. This method transforms a humble salmon fillet into a culinary delight, perfect for impressing guests or simply treating yourself and your family to an extraordinary meal.

Essential Ingredients for Your Teriyaki Salmon

Crafting the perfect Instant Pot Teriyaki Salmon starts with high-quality ingredients. Each component plays a vital role in developing the rich flavor profile of this dish.

• Salmon Fillets: Opt for center-cut salmon fillets, whether skin-on or skin-off. Skin-on salmon provides a protective layer that helps keep the fish moist, and it can be easily removed after cooking if preferred. Aim for fillets that are roughly equal in thickness for even cooking. Wild-caught salmon often has a richer flavor and firmer texture, while farmed salmon is typically more affordable and widely available.
• Reduced Sodium Soy Sauce: This is a crucial element for a balanced teriyaki sauce. Regular soy sauce can be overwhelmingly salty when concentrated, especially in a pressure cooker environment. Reduced sodium soy sauce allows you to control the saltiness, ensuring a flavorful but not overpowering sauce. For a gluten-free alternative, Tamari works perfectly.
• Honey: Honey provides the natural sweetness and a beautiful glaze for our teriyaki sauce. Its distinct floral notes complement the savory soy sauce and pungent ginger and garlic. If you don’t have honey on hand, pure maple syrup is an excellent substitute, offering a similar depth of sweetness and a slightly different but equally delicious flavor.
• Brown Sugar: Adds a touch of molasses-rich sweetness and helps achieve that characteristic sticky, glossy teriyaki glaze. Be sure to use packed brown sugar for accurate measurement.
• Fresh Ginger & Garlic: The backbone of any good teriyaki sauce. Freshly minced ginger and garlic elevate the flavor significantly, adding warmth and aromatic depth. While ginger paste and garlic powder can be used in a pinch, fresh ingredients provide the most vibrant and authentic taste.
• Water: Essential for creating the necessary pressure in the Instant Pot and forming the base of our sauce.
• Cornstarch: Used to create a slurry for thickening the teriyaki sauce to your desired consistency after the salmon is cooked.

The Secret Weapon: Homemade Sriracha Mayo

Don’t underestimate the power of this simple yet sensational Sriracha mayo! It’s incredibly easy to make and adds a creamy, spicy kick that perfectly balances the sweet and savory notes of the teriyaki salmon. Just two ingredients – mayonnaise and Sriracha – combine to create a condiment that will leave your taste buds wanting more. It’s the perfect finishing touch, adding a pop of color and a burst of flavor that truly elevates the entire dish.

Expert Tips for Perfect Instant Pot Teriyaki Salmon

Achieving perfectly cooked salmon in the Instant Pot is straightforward with a few key considerations. Follow these tips for consistently delicious results:

• Don’t Overcook: Salmon cooks very quickly in the Instant Pot. My recipe calls for just 1 minute of pressure cooking followed by a 5-minute natural pressure release (NPR). This timing typically yields perfectly flaky salmon. If, after releasing the pressure, your salmon doesn’t seem quite done (it should be opaque throughout and flake easily with a fork), simply leave it in the warm sauce in the pot. Switch the Instant Pot back to the Sauté setting (on low) for an additional minute or two, allowing the residual heat to finish the cooking process gently. Remove the salmon to a plate *before* thickening the sauce to prevent it from continuing to cook and drying out.
• Even Thickness: For best results, choose salmon fillets of similar thickness. This ensures they cook evenly. If you have one very thick fillet and one thin one, the thinner one might overcook slightly while the thicker one reaches ideal doneness.
• Sauce Consistency: The cornstarch slurry is your friend for achieving the perfect sauce thickness. Always mix cornstarch with an equal amount of cold water *before* adding it to a hot liquid to prevent lumps. Add the slurry gradually to the simmering teriyaki sauce, stirring constantly, until it reaches your desired consistency. Remember, the sauce will thicken a bit more as it cools.
• Garnish for Flavor and Presentation: Don’t skip the garnishes! A sprinkle of toasted sesame seeds adds a lovely nutty crunch, while chopped green onions provide a fresh, slightly pungent counterpoint. And, of course, a final drizzle of that homemade Sriracha mayo is non-negotiable for maximizing flavor.

The Versatile Oven Method: Just as Delicious!

While the Instant Pot is fantastic for speed, the oven method is equally rewarding and offers its own unique advantages, like the ability to baste the salmon for a deeper glaze. If you prefer baking, or if your Instant Pot is busy with a side dish, this oven version is a wonderful alternative. Note that the ingredient amounts for the sauce are slightly different to account for evaporation and baking time, so be sure to check the recipe notes for the precise measurements for the oven method.

For the oven, you’ll preheat your oven to 400°F (200°C). Prepare the teriyaki sauce on the stovetop first, thickening it with a cornstarch slurry. Lightly grease a baking pan, place your salmon fillets, and brush them generously with the prepared sauce. Bake for 15-20 minutes, basting once or twice during cooking, until the salmon is cooked through and flaky. The result is a beautifully glazed, flavorful salmon that’s tender and moist.

Get the Recipe: Instant Pot Teriyaki Salmon

Quick, easy, and undeniably delicious Instant Pot teriyaki salmon, served with a simple homemade Sriracha mayo. This recipe also includes an almost-as-quick oven method for your convenience!

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Prep Time:
15 mins

Cook Time:
5 mins

Total Time:
20 mins

Yield:
4 servings

Ingredients

For the Sriracha mayo:

• 1/2 cup mayonnaise
• 2 Tablespoons Sriracha

For the teriyaki salmon:

• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 1/8 teaspoon fresh ginger, minced or ginger paste
• 1 clove garlic, minced
• 2 Tablespoons honey
• 1/2 cup water
• 4 centre cut salmon fillets

To thicken sauce:

• 2 Tablespoons cornstarch
• 3 Tablespoons water

For garnish:

• Sesame Seeds
• Chopped green onion

Instructions

• Make the Sriracha Mayo by combining the mayonnaise and Sriracha in a small bowl. Stir until completely combined and smooth. Set aside for serving.
• Set your Instant Pot to the Sauté function on the Normal heat setting. Add the reduced sodium soy sauce, brown sugar, minced ginger, minced garlic, honey, and water to the inner pot. Bring the mixture to a gentle boil, stirring occasionally to dissolve the brown sugar. Once boiling, reduce the Sauté heat setting to Low and allow the sauce to simmer for 2-3 minutes to let the flavors meld. Turn off the Instant Pot after simmering.
• Carefully place the salmon fillets into the Instant Pot, ensuring they are submerged in the teriyaki sauce. Arrange them with the skin side (or flat side) facing up. Secure the lid on the Instant Pot and turn the sealing vent to the “Sealing” position. Select the Pressure Cook (or Manual) function and set the time to 1 minute on LOW PRESSURE. Once the pressure cooking cycle is complete, allow for a 5-minute Natural Pressure Release (NPR). After 5 minutes, carefully release any remaining pressure manually by turning the vent to “Venting.” Remove the lid. At this point, the salmon should be perfectly cooked through and flaky. If it appears slightly underdone, leave it in the warm sauce for another minute or so, using the residual heat to finish cooking.
• Carefully transfer the cooked salmon fillets to a serving plate. Set the Instant Pot back to the Sauté function on the Normal heat setting. In a small separate bowl, whisk together the cornstarch and the remaining 3 tablespoons of water until you have a completely smooth slurry with no lumps. Gradually add the cornstarch slurry to the simmering teriyaki sauce in the Instant Pot, stirring continuously. Cook, stirring, for 1-2 minutes until the sauce thickens to your desired consistency. Pour the glossy teriyaki sauce over the salmon fillets. Garnish generously with toasted sesame seeds and freshly chopped green onion. Finish with a delightful drizzle of the prepared Sriracha Mayo before serving immediately.

Notes

Oven Method:
Preheat your oven to 400°F (200°C).

In a small saucepan over medium heat, combine 1/4 cup reduced sodium soy sauce, 1/4 cup packed brown sugar, 2 Tablespoons honey, 1/8 teaspoon minced fresh ginger, 1 minced clove garlic, and 1 cup of water. Bring the mixture to a simmer, stirring occasionally. In a separate small bowl, stir together 1 tablespoon cornstarch with 1/4 cup cold water to form a smooth slurry. Stir the cornstarch mixture into the simmering sauce and cook, stirring constantly, until the sauce thickens, which usually takes about 2 minutes.

Lightly grease a baking pan suitable for your salmon fillets. Place your salmon fillets into the prepared pan. Brush a generous amount of the thickened teriyaki sauce over the salmon. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. For extra flavor and glaze, baste the salmon with additional sauce once or twice during the baking process. Serve the oven-baked salmon with extra teriyaki sauce, garnished with sesame seeds, green onion, and a drizzle of the Sriracha mayo.

Cuisine:
Japanese

Course:
Main Course

Author:
Jennifer Maloney

Serving: 1serving, Calories: 481kcal, Carbohydrates: 27g, Protein: 26g, Fat: 29g, Saturated Fat: 4g, Cholesterol: 81mg, Sodium: 943mg, Potassium: 681mg, Sugar: 22g, Vitamin A: 70IU, Vitamin C: 5.1mg, Calcium: 29mg, Iron: 1.5mg

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Serving Suggestions for Your Teriyaki Salmon

This Instant Pot Teriyaki Salmon is incredibly versatile and pairs beautifully with a variety of side dishes. For a classic meal, serve it over a bed of fluffy white or brown rice to soak up all that delicious teriyaki sauce. Jasmine rice adds a fragrant touch, while cauliflower rice can be a great low-carb alternative.

Complement the rich flavors with vibrant steamed or roasted vegetables. Broccoli, asparagus, green beans, or snap peas tossed with a little sesame oil and garlic are excellent choices. A simple side salad with a light vinaigrette also provides a refreshing contrast. Don’t forget to drizzle extra Sriracha mayo on your salmon and even a bit on your rice for an added burst of flavor!

Meal Prep, Storage, and Reheating

This recipe is not only perfect for a quick dinner but also lends itself well to meal prepping. You can make the teriyaki sauce ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. The Sriracha mayo can also be prepared in advance, lasting up to a week in the fridge.

Leftover cooked salmon, when stored properly, can be enjoyed for another day or two. Place any remaining salmon and sauce in an airtight container and refrigerate promptly. To reheat, gently warm the salmon in the microwave on a low setting or in a covered pan over low heat on the stovetop until just heated through. Be careful not to overheat, as salmon can dry out easily. This makes for a fantastic healthy lunch the next day!