Instant Pot Teriyaki Salmon with Sriracha Mayo (with oven method)
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Quick, easy and delicious Instant Pot recipe. Also includes an almost as quick oven method (see Recipe Notes). Serve with rice and a vegetable for a great dinner!
For the sriracha mayo:
- 1/2 cup mayonnaise
- 2 Tbsp Sriracha
For the teriyaki salmon:
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar packed
- 1/8 tsp fresh minced ginger
- 1 clove garlic minced
- 2 tablespoons honey
- 1/2 cup water
- 4 centre cut salmon fillets
To thicken sauce:
- 2 Tbsp cornstarch
- 3 Tbsp water
- Sesame Seeds
- Chopped green onion
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.
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.
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