Delicious and easy, this Instant Pot teriyaki salmon is ready in just about 20 minutes! Sith a an easy homemade Sriracha mayo. (With an oven method, too!)
This Instant Pot Teriyaki Salmon has long been one of my oven favourites, so I’ve adapted it for the Instant Pot as well. It’s super quick and easy and makes for a perfect weeknight dinner. And if your home is anything like mine, salmon is in regular rotation, so it’s always great to have a variety of ways to enjoy it.
As I mentioned before, the Instant Pot does wonderful things to salmon, with no need to turn on the oven. Serve this one with some rice and/or a veg for a great meal!
Ingredients and Substitutions
Salmon – start with centre cut salmon fillets, with the skin on or off, as you like.
Soy Sauce – I recommend low sodium soy sauce, as regular soy sauce can be too salty.
Honey – if you don’t have honey on hand, maple syrup will also work.
Recipe Tips
I find that my salmon is done when the lid comes off the Instant Pot after the short pressure cooking and the 5 minute natural pressure release. If yours isn’t, leave the salmon in the pot with the sauce while you switch to the Sauté setting and it will finish cooking as the sauce heats. Remove salmon to a plate once cooked and before thickening the sauce.
If you are doing the oven method, note that the ingredient amounts are slightly different, so refer to the Recipe Notes, which will list amounts for those ingredients that are different.
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Get the Recipe: Instant Pot Teriyaki Salmon
Ingredients
For the sriracha mayo:
- 1/2 cup mayonnaise
- 2 Tablespoon 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 mayo and sriracha in a small bowl. Stir until combined. Set aside.
- Set Instant Pot to Saute with the Normal heat setting. Add the soy sauce, brown sugar, ginger, garlic, honey and water to the pot and bring to a boil. Reduce Saute heat setting to low and allow to simmer for 2-3 minutes. Turn off Instant Pot.
- Place salmon fillets into the Instant Pot with the sauce, skin/flat side up. Place lid on Instant Pot and set the vent to sealing. Select Pressure Cooking on the Instant Pot and switch to LOW PRESSURE with the time set to 1 minute. Allow to pressure cook, then allow for a 5 minute natural pressure release. Release the remaining pressure on the Instant Pot and remove the lid. Check the salmon. It should be cooked through at this point, but if not, allow to cook in the warm sauce for a minute or so to complete cooking.
- Set Instant Pot to Saute with the Normal heat setting. In a small bowl, combine the cornstarch and water and stir until completely smooth. Add to the sauce a bit at a time and cook, stirring, until mixture thickens to desired level. Pour sauce over salmon and garnish with sesame seeds, chopped green onion and a drizzle of the Sriracha Mayo.
Notes
Preheat oven to 400F. In a small saucepan over medium heat, add the soy sauce, brown sugar, honey, ginger, garlic, honey and 1 cup of water. Bring to a simmer. In a small bowl, stir together 1 Tbsp cornstarch with 1/4 cup water. Stir the cornstarch mixture into the sauce and cook until thickened, about 2 minutes. Lightly grease a baking pan and place your salmon fillets into the pan. Brush with some of the sauce and bake in preheated oven for 15-20 minutes, basting with sauce once or twice, until cooked through. Serve with additional sauce and garnished with sesame seeds, green onion and sriracha mayo.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Thanks for a wonderful recipe. I made this yesterday and it was awesome. I substituted chili garlic sauce for the sriracha, but otherwise followed it as written. Excellent.
So glad you enjoyed it, James :) Thanks so much!
I made this last night. Absolutely delicious! And beautiful to look at!
So glad to hear, Lisa :) Thanks so much!
Made it without the sriracha mayo and used only 1tsp brown sugar. Came out great, so made it again the next day. Simple, easy to follow recipe. 1/4 cup brown sugar seems like an overkill. Can’t imagine how sweet that would be. 1tsp brown sugar was more than enough.
So glad you enjoyed it, Adolf. Teriyaki sauce typically leans sweet, but that said, it’s always customizable to your taste :) Thanks!
I just made it as written. Was truly wonderful. Made me feel like I was at a Japanese restaurant.
So glad you enjoyed it, Bobbie :) Thanks so much!
This recipe was amazing all around!!! We LOVED IT!!! Quick question on the rice in the instant pot… your suggestion of 1 cup for 5 min high pressure/10 Minutes natural release was PERFECT! If we wanted to double the rice recipe for a larger crowd how would the pressurized time change? Let’s say 2 cups or even 3cups of rice? Would we simply duplicate the pressure cook time of 5 min for each added cup respectively and still do a 10 min natural release at the very end or would the original cook time stay the same regardless?stupid question I know- but new to Instant pot cooking and loving it… just want to get this rice recipe right for larger servings. Any advice would be appreciated! Thanks! This recipe is a keeper!!!
So glad you enjoyed it, Wendy! Now as for the rice, keep in mind that I am not an Instant pot expert, by any means, but my understanding is that as long as you keep the ratio of rice to water the same, the cooking time will be the same, so the same 5 minutes, for white rice. You just need to make sure your Instant Pot can accommodate the extra quantity (don’t over-fill).