Instant Pot Salmon with Orange Ginger Sauce is a great low carb salmon recipe that is sure to please the whole family. This turns out perfectly in your pressure cooker and is sure to be a new favorite!
What Makes This Recipe Special
- Fast. Get a tasty and diverse recipe in 30 minutes or less.
- Easy. Marinate, pour and cook with the help of your Instant Pot.
- Tasty. Absolutely packed with flavor with minimal effort.
- Few Ingredients. 7 ingredients is all you'll need, and most of them are pantry staples. No need for an extra trip to the grocery store.
Why Make Instant Pot Salmon?
One of the main reasons why I don’t cook fish at home very often is that I really can’t take the lingering smells of fish in the house.
I used to cook pesto-covered salmon out on the grill because I love salmon but I couldn’t stand the whole house smelling of fish for days on end.
Cooking fish in the Instant Pot or pressure cooker really helps reduce the fish odors in your home—as long as you remember to rinse the steamer rack and inner liner of your pressure cooker immediately after cooking.
Can You Really Make Salmon In The Instant Pot?
I have tried making fish in the Instant Pot in a variety of ways and what I have found is that Pot-In-Pot works best so as to not overcook the fish. I have a few other recipes where I’ve done this, such as this Coconut Curry Shrimp.
It also works if you put the fish in a steamer basket, as I did with the Ginger Scallion Steamed Fish recipe.
How Long To Cook Salmon
I know. Cooking salmon in your Instant Pot is probably new. Most people aren't comfortable cooking fish in their Instant Pot becauce of the smell. I promise you the smell doesn't linger more than any other recipe. And the Instant Pot steams it perfectly.
Can You Cook Salmon From Frozen?
You can do this with frozen fish but it won’t take the marinade as well, so your results could be a little blander.
Try defrosting your fish first and marinating for the best flavor profile.
Ingredients You'll Need
You absolutely will not believe how flavorful this recipe is with so few ingredients. With just a few items poured into your Instant Pot and a tiny bit of marinating time, you'll have a dish your family will ask for again and again.
- Salmon Fillets- The star of the dish and provide the main source of protein. They are placed in the Instant Pot and cooked in the flavorful sauce, absorbing the surrounding flavors while remaining tender and moist.
- Dark Soy Sauce- Used to season the salmon and infuse it with a rich, savory, and slightly sweet umami flavor. It also adds depth and color to the sauce.
- Minced Ginger- Adds a bright, fresh, and slightly spicy flavor to the dish. It complements the sweetness of the marmalade and the richness of the salmon.
- Minced Garlic- Provides a pungent and aromatic element to the dish. It enhances the overall savory profile of the sauce and pairs well with the ginger.
- Salt- Used to season the salmon fillets and the sauce. It helps enhance the flavors of the other ingredients and ensures that the dish is properly seasoned.
- Ground Black Pepper- It pairs well with the other seasonings and spices, balancing out the sweetness of the marmalade.
- Low Sugar Marmalade- Serves as the primary sweet component in the dish. It provides a citrusy, tangy, and slightly sweet flavor that contrasts with the savory elements.
These ingredients work together to create a balanced and flavorful Instant Pot Salmon with Orange Ginger Sauce. The dark soy sauce, ginger, and garlic contribute to the savory and aromatic character of the dish, while the marmalade adds a sweet and citrusy dimension. The combination of these elements transforms the salmon into a delicious, well-rounded culinary experience.
How To Make Instant Pot Salmon
- Place salmon in a ziplock bag or in a 6-inch pan that fits inside your Instant Pot.
- Mix all the sauce ingredient and pour over the salmon. Allow it to marinate for 15-30 minutes.
- Put 2 cups of water in the inner liner of your pressure cooker.
- Place a steamer rack into the liner.
- Place the pan of salmon and sauce on the rack.
- Cook for 3 Minutes low pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- At this point, you can serve right away or broil for 3-4 minutes for a browned finish.
Tips and Tricks
- Marmalade. You can substitute regular marmalade for the low sugar version.
- Macros. Since low sugar marmalades vary, nutritional info does not include macros for the marmalade. Please add that to the total macro counts.
- Fish. This will work with any kind of firm-fleshed fish.
- Frozen. You can do this with frozen fish but it won’t take the marinade as well, so your results could be a little blander.
- Soy Sauce. You can sub regular soy sauce for dark if you would like.
- Pot in Pot. If you've never done Pot-In-Pot (PIP) before, watch my video on YouTube here to learn how it works.
What To Serve With Instant Pot Salmon
The side dishes you can serve with this tasty salmon recipe are virtually limitless, but here are a few of my favorite things to serve with it to make it a complete meal:
Want More Instant Pot Seafood Recipes?
- Ginger Scallion Fish - this is SO tender and flaky!
- Cioppino Stew - all the seafood flavors you love!
- Haddock with Spinach - so light and fresh!
- Fish Saag - bursting with rich flavor and so easy to make!
Pin It!
I can't wait for you to try this Instant Pot Salmon recipe with the best orange and ginger glaze! You'll never make salmon another way! Pin it on Pinterest or share it on Facebook to save it.
Equipment
Ingredients
- 1 pound (453.59 g) Salmon Fillets
- 1 tablespoon (1 tablespoon) dark soy sauce
- 2 teaspoons (2 teaspoons) Minced Ginger
- 1 teaspoon (1 teaspoon) Minced Garlic
- .5-1 teaspoon (0.5 teaspoon) Kosher Salt
- 1-1.5 tsp (1 tsp) Ground Black Pepper
- 2 tablespoons (2 tablespoons) Low Sugar Marmalade.
Instructions
- Place salmon in a ziplock bag or in a 6-inch pan that fits inside your Instant Pot
- Mix all the sauce ingredient and pour over the salmon. Allow it to marinate for 15-30 minutes.
- Put 2 cups of water in the inner liner of your pressure cooker.
- Place a steamer rack into the liner.
- Place the pan of salmon and sauce on the rack.
- Cook for 3 Minutes low pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- At this point, you can serve right away or broil for 3-4 minutes for a browned finish.
- You could also bake this salmon in a 350F oven until the fish is flaky and done.
Tips and Tricks for Making This Instant Pot Salmon Recipe
- Marmalade. You can substitute regular marmalade for the low sugar version.
- Macros. Since low sugar marmalades vary, nutritional info does not include macros for the marmalade. Please add that to the total macro counts.
- Fish. This will work with any kind of firm-fleshed fish.
- Frozen. You can do this with frozen fish but it won’t take the marinade as well, so your results could be a little blander.
- Soy Sauce. You can sub regular soy sauce for dark if you would like.
- Pot in Pot. If you've never done Pot-In-Pot (PIP) before, watch my video on YouTube here to learn how it works.
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Nutrition
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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Jennifer Mates
Love this recipe. It’s great in the air fryer. 6-8 minutes at 375.
MICHELLE
I am excited to try this recipe, it looks amazing! I have an air fryer lid for my instant pot, would I be able to use this for the broiling option? Also, will I be able to make white rice at the same time while using the low pressure setting?
MICHELLE
I am excited to try this recipe, it looks amazing! I have an air fryer lid for my instant pot, would I be able to use this for the broiling option?
MICHELLE
Also, would white rice be able to be cooked at the same time if using the lie pressure setting?
Tamara Williams
I've made this recipe twice and my husband and I both love it. If you haven't tried it yet you really should!
Victoria
I am cooking this as we speak. It looks amazing. I am so happy I found your recipe.
Carolyn
I don't have a low pressure option. How long do you think it would be on High, or is that even an option?
URVASHI PITRE
It is. Cut the time by a minute and see how it does for you
Sarah
I made this and it was totally raw. Are you sure you mean 3 minutes low pressure....?
URVASHI PITRE
Yes I did. Several people have made this very successfully. What type of pot did you inside? Was there water in the inner liner?
Sarah
Thanks for your reply!
I have these: https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL/ref=sr_1_4?ie=UTF8&qid=1512198456&sr=8-4&keywords=pot+in+pot+for+instant+pot
I put a cup of water in the inner pot, under the trivet, and the stainless steel container with the fish on it sat no top of that.
I ended up cooking it 5 min on HP then checked it and it was questionable so I did another 5 in HP then it was cooked.
Ideas of why it turned out this way?
URVASHI PITRE
I’m just really having trouble understanding Fish that takes 10 minutes to cook. Beef takes 10 minutes to cook. Fish takes 2-3 mins under low pressure. My first go around I did 5 mins and it was so tough! Did the pot come to pressure?
URVASHI PITRE
Oh and the containers. Was the top left open so that the Fish could cook in the steam?
Jeremy
Uravashi, I saw on her post in the facebook group that she did have it covered to prevent it from getting wet.
URVASHI PITRE
Ah yes, that would definitely make a difference. This is an instance where you WANT the fish to get a bit "wet" i.e., steamed.
Sarah
Yes, I had a lid on the container the fish was in, thinking that was normal and expected but... no? You leave the container open? I will try that next time then.
Yes the IP came to pressure.
After 10 minutes HP plus 3min LP and the time it took to release the pressure 3x, the fish was certainly not tough. Very tender and tasty.
URVASHI PITRE
I think this is clearly a case where the containers slowed down cooking considerably. They should not have slowed it down THAT much so I suspect something else was at play, and I'd say it was mainly the cover. I left mine uncovered so as to let the fish steam directly. I'd love to hear if you try it again that way, as it should work.
Sarah
I really appreciate your help! I'll try it next week, open, and see what happens. I also replaced my sealing ring, in case that was another contributor to the cooking issues.
Sarah
Thanks for your reply!
I have these: https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL/ref=sr_1_4?ie=UTF8&qid=1512198456&sr=8-4&keywords=pot+in+pot+for+instant+pot
I put a cup of water in the inner pot, under the trivet, and the stainless steel container with the fish on it sat on top of that.
I ended up cooking it 5 min on HP then checked it and it was questionable so I did another 5 in HP then it was cooked.
Ideas of why it turned out this way?
URVASHI PITRE
Thinking. How thick was the salmon? Mine was about 1.5 inches at most.
Sarah
Probably thinner than that. Maybe 1"
Marianne C
This recipe (actually, lots of your recipes) look amazing. I'm a new IP owner learning and your recipes are clear, concise and your blog is very helpful.
Question: the fish is sitting on spiralized....sweet potato? How did you prepare the vegetables (and if not potato) quoi? Thanks!
URVASHI PITRE
It's on a bed of steamed sweet potato noodles but I honestly just picked those because I thought they'd look pretty in the picture haha! You could use zucchini, cucumbers, rutabaga, whatever kind of veg appeals to you. Or just even a tossed salad would be good.