Instant Pot Salmon: Perfect Fresh or Frozen Fillets in Minutes

Have you tried making Instant Pot salmon yet? This garlic-ginger Asian-style salmon is one of my favorite pressure cooker recipes. Fresh ginger, garlic, soy sauce, brown sugar (or honey), and sesame oil combine to create a sweet-and-savory glaze that really brightens the fish.

You can prepare this recipe using fresh or frozen salmon — both work well in the Instant Pot. I prefer fresh fillets, but I include notes for frozen fish and for steaming if you prefer that method. This technique also works with a Ninja Foodi when using the pressure-cooker lid. Fresh fish has never tasted so good. Grab your fillets and let’s cook.

This Instant Pot Salmon Is…

• Gluten-free
• A quick 20-minute dinner
• Works with fresh or frozen salmon
• Ideal for meal prep
• Coated in a homemade sweet-and-savory glaze
• Pairs beautifully with rice, quinoa, or cauliflower rice

🍣 Ingredients Needed

• Salmon fillets (2–4 center-cut fillets; about 1/2–1 lb total)
• Soy sauce or coconut aminos (1/4 cup)
• Honey or brown sugar (1 tablespoon)
• Lime juice (from 1 lime)
• Sesame oil (1 tablespoon)
• Garlic, minced (1 teaspoon)
• Fresh ginger, grated (1 teaspoon)
• Sesame seeds (1 teaspoon)
• Cornstarch plus 3 tablespoons water (slurry to thicken)
• Sriracha (optional, about 1/2 teaspoon)
• Snow or snap peas (optional, about 1 cup)

🌶️ How to Make

Step 1: Whisk the glaze by combining soy sauce (or coconut aminos), 1/4 cup water, honey or brown sugar, lime juice, sesame oil, grated ginger, minced garlic, and Sriracha (if using) in a bowl.

Step 2: Pour the sauce into the Instant Pot. Place the salmon fillets in the sauce and turn them to coat; arrange them skin-side down.

Step 3: Secure the lid and set the valve to sealing. Cook on high pressure for 1 minute, then perform a quick release. For frozen fillets, add 2 minutes to the cook time (3 minutes total).

Step 4: Carefully remove the salmon and set aside. Turn the Instant Pot to Sauté, bring the sauce to a simmer, then whisk in the cornstarch slurry (cornstarch mixed with 3 tablespoons water) until the sauce thickens.

Step 5: If using snow or snap peas, add them while sautéing so they cook briefly and remain crisp-tender. Spoon the thickened glaze over the salmon and garnish with sesame seeds and green onions.

📌 Expert Tips

• Honey or brown sugar both work — choose based on your pantry and desired sweetness.
• Omit Sriracha if you prefer no heat; add crushed red pepper or more Sriracha for extra spice.
• Check the internal temperature of salmon; it should reach 145°F (63°C) when fully cooked. Thicker fillets may need 2–3 minutes instead of 1.
• Cooking on high pressure with the valve set to sealing gives the best, even results.
• If you prefer steamed salmon, use a trivet or silicone sling and cook with water only; add lemon and garlic for flavor.

This Instant Pot salmon is easy, fast, and flavorful — perfect for weeknights or meal prep. I hope you enjoy it.

More Instant Pot Seafood Recipes

• Instant Pot Shrimp Boil
• Instant Pot Gumbo
• Instant Pot Fish Tacos
• Instant Pot Crab Cheesecake
• Pressure Cooker Lobster Rolls

We love working with seafood in the Instant Pot. These recipes offer a variety of flavors and simple techniques to get dinner on the table quickly.

👩‍🍳 Variations To Recipe

• Swap lime juice for lemon if you prefer a brighter citrus note. Serve with lemon slices if desired.
• To steam the salmon rather than cook directly in the sauce, set a trivet or silicone sling in the pot, add water, and place the salmon on the trivet. Steaming yields a clean, delicate flavor.
• If you want plain steamed salmon, cook with water and aromatics (lemon, garlic, herbs) in the pot and skip the glaze.

For timing guidance you can refer to an Instant Pot cooking time chart or cheat sheet if needed for different protein thicknesses.

🥢 Recipe FAQs

More Seafood Recipes

• Huge list of seafood recipes
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• 10-Minute Lemon Garlic Shrimp