Go Back
+ servings
Instant Pot Teriyaki Salmon on a white plate

Instant Pot Teriyaki Salmon

Course: Entree
Cuisine: asian
Keyword: Instant Pot, salmon, Teriyaki salmon recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 334kcal
This Instant Pot Teriyaki Salmon recipe is so simple, fast...and delicious! You'll want to steam the salmon in a vessel that will fit inside the IP pot. I love using my 7-inch springform pan lined with foil, but small loaf pans, or even a boat made heavy duty foil will work! Serve with steamed veggies and rice for the perfect weeknight meal! In less than 30 minutes! Get the rice ready first, because the fish comes together so quickly!
Print Recipe


  • Instant Pot
  • 7-inch springform pan


  • ½ cup soy sauce
  • ¼ cup mirin sweet rice wine*
  • ½ cup chicken stock or fish stock
  • 1 tsp sesame oil
  • 2 garlic cloves minced
  • 2 tsp fresh ginger grated, or finely chopped
  • 1 cup water
  • lb salmon 3 to 4 fillets
  • Freshly ground black pepper
  • Cornstarch slurry: 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 4 scallions thinly sliced, for garnish
  • 2 tbsp sesame seeds for garnish


  • In a medium bowl, mix together the soy sauce, mirin, stock, sesame oil, garlic and ginger.
  • Season the salmon with the pepper.
  • Place the salmon in a 7-inch springform pan lined with foil, or small loaf pans, or a sturdy aluminum foil packet, then loosely sealed.
  • Pour 1/3 cup of the marinade over the salmon and place in the fridge for 15 minutes.
  • Add 1 cup water into the Instant Pot and lower in the steam trivet.
  • Lower the vessel with marinated salmon onto the steam trivet. If using loaf pans, you can stack them, making an 'X' formation.
  • Lock the lid into place and select STEAM on the High setting fro 6 minutes.
  • After cooking, Quick Release the pressure. Unlock and remove the lid.
  • While the fish is cooking, add the remaining marinade into a small pan and bring to a boil. Add the cornstarch slurry, and whisk until slightly thickened and glossy. This is a good time to steam your veggies, too, if using
  • Carefully remove the steamer trivet from the pot and with a large slotted spatula, transfer the fish to a plate (best if served over steamed rice).
  • Pour a couple tablespoons of the reduced teriyaki sauce over the fillets.
  • Garnish with sliced scallions and sesame seeds. Pass remaining sauce tableside.


Calories: 334kcal | Carbohydrates: 11g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1856mg | Potassium: 981mg | Fiber: 1g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg