Instant Pot Salmon & Broccoli With Soy-Ginger Dressing

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.


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.


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Instant Pot Soy-Ginger Salmon With Broccoli

Instant Pot Salmon With Broccoli & Soy-Ginger Dressing

  • Author: Megan Gilmore
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Asian


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

Soy-Ginger Dressing 
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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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


Instant Pot Salmon With Soy-Ginger Dressing

Instant Pot Recipes
By Instant Pot Eats

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  1. Loved this! I put everything on a heated platter and drenched it in the dressing and condiments and added some orange slices.
    Also, I mixed the dressing by hand to avoid the bitterness that sometimes comes if you process extra virgin olive oil and/or garlic.

  2. This is so easy and tastes wonderful! Three times i’ve Had it! A winner for sure! I serve it over coconut rice.

  3. If I don’t want to add the broccoli, will the salmon be done after the first round of 0 minutes?

  4. Sauce is very tasty, but II found the salmon bland. The sauce definitely adds flavor, and I would make the sauce again to serve over more heavily seasoned poached or roasted salmon. That said, the technique of IP cooking the salmon is a useful alternative to stove-top poaching, but I’ll be trying it next time with sliced onion and herbs atop the fish as I would in tea ditional poaching.

    1. Hi Sue, the Instant Pot time setting should be set to 0 minutes in both cases. While the pressure is building up, the cooking already begins even before the timer starts. Because it is very easy to overcook salmon and broccoli, you only need 0 minutes for salmon and then 0 minutes for broccoli. The cooking itself will happen during the pressure build-up and the pressure release, which will take 10-15 minutes.

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