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Serving up quick and delicious Instant Pot salmon! This’s a perfect spontaneous last-minute dinner idea that comes together in less than 30 minutes from freezer to dinner table! And the best part is that it’s flavorful and healthy dinner.

We’ve all been there… It’s late and everyone in the house is screaming for food! There’s nothing fresh to make and takeout isn’t an option. Well, this quick and easy 30-minute dinner is here to save the day and is healthy and flavorful too! 

From freezer to table, this recipe is ready in less 30 minutes and is perfect for busy weeknights when getting healthy, delicious food on the table needs to happen ASAP!

But all good intentions can hit a roadblock and having half-frozen pieces of fish floating in a bowl of water definitely puts a stop to having fish on the table that night. Having to remember to thoroughly thaw fish can be a chore but what if it didn’t have to be? What if there was no need to thaw the fish at all?

Using your Instant Pot to cook frozen salmon filets works so well that this recipe will become your go-to meal for when dinner needs to be super fast, nutritious and tasty. I have used this recipe so many times and tested it to perfection that I have lost count of how many times I have actually eaten this. It is easily one of my favorite Instant Pot recipes.

The perfectly done salmon pieces are then covered in a tangy, sweet-and-sour pineapple teriyaki sauce. It’s the perfect sauce for the salmon pieces and also made in the Instant Pot! Served over rice with fresh cilantro, this could easily become one of your favorite Instant Pot recipes too! 

Can I cook frozen salmon in Instant Pot?

Yes, it’s actually one of the best ways to make salmon! With no thaw time, prep is super quick and dinner is ready in just 30 minutes! 

You might wonder how putting frozen cuts of salmon into an Instant Pot could possibly cook them perfectly. Let alone in less than 10 minutes! But the Instant Pot works wonders here, cutting out the lengthy thawing time and cooking the salmon filets until tender and flaky. 

The filets are cooked thoroughly using a pot-in-pot method with my filets in a cake pan, placed inside the Instant Pot. I tested this so many times to find the correct cooking time until the results were always spot on. 

What kind of salmon is best?

Frozen salmon filets are best for this recipe so stock up next time you go to the store! They keep well in the freezer for weeks and you can easily pair them up with some frozen vegetables for a healthy, family dinner. 

1-inch skinless filet is best and is what I use for this recipe. If your salmon is thicker than 1 inch, add 1-2 minutes to the cooking time for them to come out perfectly cooked.

The type of salmon you use depends on what is available to you. Try to buy frozen wild-caught Alaskan salmon. Alaskan salmon that is wild-caught is healthier for you compared to factory-farmed salmon. 

Skin-on or skinless salmon for cooking in IP?

Skinless salmon works best for Instant Pot salmon otherwise the skin will become soggy and gross. Save yourself the trouble by using already skinned salmon filets or remove the skin yourself before cooking. 

How much salmon is 1 serving?

One serving of salmon is about 2 – 4 oz. which is about 1 – 2 salmon filets. This recipe uses 2 5 oz. salmon filets so it would generously serve 2 people.

Pineapple Teriyaki Instant Pot Salmon

Pineapple teriyaki instant pot salmon is a surprisingly quick and easy weeknight dinner. Only 4 ingredients and 30 minutes from freezer to dinner table!


  • 2 tablespoons olive oil
  • 2 5oz frozen salmon fillets (about 1-inch thick), (Note 1)
  • 2-3 tablespoons teriyaki sauce
  • ¼ cup chopped pineapple chunks, fresh or canned

For serving:


  • Drizzle a small cake pan with olive oil.
  • Place the salmon fillets in the pan.
  • Spread 1 tablespoon of teriyaki sauce on each fillet. And throw in the pineapple chunks.
  • Pour 1 cup of water into the Instant pot inner pot. Place a rack on the bottom and put the pan with salmon.
  • Close the lid and set the Instant Pot for 8 min on high with NPR. (It took about 6min for my IP to come to pressure, and about 10 minutes for natural pressure release.)
  • Carefully open the lid and check the internal temperature of the fish. It should be at least 145°F.
  • Using a silicone mitt, remove the pan with fish and rack.
  • Empty the inner pot and place it back into Instant Pot.
  • Hit “Cancel” and then “Saute” button.
  • Transfer the salmon onto a clean plate, cover with foil to keep warm.
  • Pour in all the liquid and pineapple chunks from pan with salmon into the inner pot in Instant Pot.
  • Add the remaining 1 tablespoon of teriyaki sauce. Bring the mixture to a boil and cook until nice and thick, about 3 minutes.
  • Pour the pineapple teriyaki sauce over the salmon fillets and serve with steamed rice.


This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: The cooking time is applicable for 1-inch thick salmon fillets. If your salmon is thinner than 1 inch, then feel free to reduce the cooking time by 1-2 minutes. For detailed recipe testing notes regarding cooking time and method, please read the post below. Opt for skinless fillet, since the skin will come out soggy and gross.

Nutrition Information

Calories: 399kcal, Carbohydrates: 7g, Protein: 35g, Fat: 25g, Saturated Fat: 4g, Cholesterol: 94mg, Sodium: 765mg, Potassium: 910mg, Fiber: 1g, Sugar: 7g, Vitamin A: 68IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 2mg
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.

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