Frozen salmon will cook very quickly and beautifully in the Instant Pot®. We took advantage of the pressure-cooker function, which can infuse so much flavor, by adding savory ingredients like soy sauce and lime. Make note that fattier, thicker fish fillets (preferably center cut) hold up to pressure cooking best.
| Level: | Easy |
| Total: | 15 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons soy sauce
- 1 teaspoon finely grated lime zest and 3 tablespoons fresh lime juice, plus lime wedges for serving
- 3 tablespoons packed brown sugar
- 2 tablespoons sesame oil
- 1 teaspoon finely grated peeled fresh ginger
- 1/4 teaspoon freshly ground black pepper
- 4 frozen skinless salmon fillets, preferably thick center-cut pieces (about 6 ounces each)
- 2 tablespoons finely chopped scallions
- 3 tablespoons cilantro leaves
- Cooked rice, for serving
Instructions
- Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook’s Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it’s fine it they overlap).
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
- Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 37 g |
| Cholesterol | 94 mg |
| Sodium | 764 mg |
Reviews
So simple to make, and the browned edges of the salmon in the glaze, simply delicious!
I had no lime so used orange instead. Used half of the amount of sesame oil because of family preferences but otherwise followed the recipe as is. Used frozen salmon from Sams Club, fairly thick about 3/4 inch. Salmon flaked beautifully; everyone loved the dish. Served with jasmine rice (made in instantpot)
I had no lime so used orange instead. Used half of the amount of sesame oil because of family preferences but otherwise followed the recipe as is. Used frozen salmon from Sams Club, fairly thick about 3/4 inch. Salmon flaked beautifully; everyone loved the dish. Served with jasmine rice (made in instantpot)
Surprisingly this worked! Tasty good too.
I thought the flavor was fine but my fish (BBQ cut from Trader Joe’s) fell apart upon removing. If you forget to defrost dinner it’s a fine option but I don’t think it’s as good as baking or grilling using a similar marinade.
We also followed the recipe and added a 1/2 teaspoon more ginger and an additional tablespoon of lime for our taste. We also had fresh salmon, so we cooked it at high pressure for one minute and then one minute natural release. Came out perfect and we’ll definitely keep this recipe for next time!
Followed the recipe exactly. I used 3 frozen pieces of salmon because they were closer to 8 oz each and it fed 2 adults and 2 kids with a little leftover. My sauce never got to a syrupy consistency but it reduced a lot in the directed time and tasted amazing.
This was revelatory — the salmon was flaky and delicious, and it was a cinch to prepare, from FROZEN!
Loved this.
I liked the marinade/sauce fairly well although I added some bottled teriyaki sauce for a little added flavor which made a nice difference. The cooking time was not enough. I used 4 Costco frozen salmon filets (about 7 ounces each) and started with the 1 minute cook time on low. It wasn’t enough, salmon were still pretty uncooked. Put it on again for another minute, still not enough. I ended up finishing it in the oven. It seems like a good recipe if I could get the timing right but I don’t have the patience to fiddle with it. Maybe it should be on high rather than low for 4 salmon of the size they recommend.
I wasn’t sure about fish in an instant pot but we had some frozen salmon that needed to be eaten. The flavors were really good and my family loved it. I know it’s annoying to rate a recipe after it’s been changed but I did add some garlic because.. garlic :). My fish pieces were a bit big so they didn’t cook very evenly (nothing to do with the recipe!). I do recommend doubling the sauce because cooking the fish that needed to be finished on sauté really reduced the sauce (I know this is my fault because my fish was a bit larger than recommended but the sauce is really good so why not have more sauce!?). I kept taking out cooked fish so it would not over cook and ended up with a nice shredded plate of salmon. If you have some frozen salmon and need a quick dinner, this one was really good! I think avocado would be a great garnish!
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