This quick and easy soy-ginger Instant Pot salmon and broccoli is a lovely, nutritious dinner meal. This is a guest recipe from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore.
WHY YOU SHOULD MAKE THIS INSTANT POT SALMON & BROCCOLI RECIPE
Salmon is an excellent source of protein and omega-3 fatty acids, and it comes to perfection in just minutes in the Instant Pot. Because the broccoli cooks even faster than the fish, you add it at the very end of the cooking process to ensure it doesn’t turn to mush.
Whip up this addictive soy-ginger dressing while the pot is coming to pressure for an easy 20-minute meal. Serve any extra dressing over a simple salad on the side.
This is a guest recipe from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore of Detoxinista. You can check our review of this amazing cookbook right here. Megan provides a few tips on how to make this meal paleo, gluten-free and even vegan-friendly.
You can serve this dish with broccoli as is or with a side of rice or noodles.
Cooking Salmon In Instant Pot From Frozen
If you want to use frozen salmon fillets, all you have to do is add 2 minutes to the cooking cycle. Takes the hassle out of thawing the fish first and makes this dish more affordable. You can make this recipe with white fish fillets such as cod or haddock as well.
MORE INSTANT POT FISH RECIPESPrint
These soy-ginger Instant Pot salmon fillets are fresh and light and perfect for a healthy dinner. Cooked with broccoli for a balanced meal.
1 pound wild-caught Alaskan salmon, cut into four 4-ounce fillets
Fine sea salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 tablespoons soy sauce or tamari
2 tablespoons raw apple cider vinegar
1 tablespoon minced fresh ginger (about 1-inch knob)
1 clove garlic
3 tablespoons pure maple syrup
1 teaspoon toasted sesame oil
1 pound broccoli, cut into florets
Sesame seeds, for garnish
Chopped green onions, tender white and green parts only, for garnish
- Pour 1 cup water into the Instant Pot and arrange the handled trivet on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.
- Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (don’t worry, the cooking actually starts during the pressure build-up and release and that’s why the timer is only set to 0 minutes). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
- While the fish is cooking, make the dressing. Combine the olive oil, soy sauce, vinegar, ginger, garlic, maple syrup, and sesame oil in a blender and blend until smooth, about 1 minute. Set aside until ready to serve.
- When the floating valve drops, remove the lid and place the broccoli directly on top of the cooked fish. Secure the lid again and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (again, the cooking actually happens even before the timer starts). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
- When the floating valve drops, remove the lid. Use tongs to transfer the steamed broccoli and salmon to serving plates. Drizzle the dressing over the top and garnish with the sesame seeds and green onions. Store leftovers in an airtight container in the fridge for 4 days.
MAKE IT VEGAN Instead of salmon, serve the soy-ginger dressing over a bowl of steamed vegetables and brown rice to make a sushi-style bowl. Roasted red bell peppers have a similar texture to raw fish, so they make an excellent vegan substitute.
MAKE IT GLUTEN-FREE Use tamari instead of soy sauce.
MAKE IT PALEO Use coconut aminos instead of soy sauce.
- Serving Size: 1 fillet with 2 tbsp soy dressing per person
- Calories: 395
- Fat: 26g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
Keywords: Salmon, Broccoli, Asian