Instant Pot Miso-Glazed Salmon and Cucumber Noodle Salad

Steps

1. 1

   Make the miso glaze

   • In a small bowl, whisk together white miso paste, sake, honey, and rice vinegar until smooth.
   • The glaze should be thick and spreadable, with no lumps.

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   Ready when: Smooth, uniform glaze with no visible miso chunks

   Tip: Whisk vigorously to break up the miso—lumps will make the glaze uneven on the salmon

2. 2

   Prepare the Instant Pot

   • Add 1 cup (240 ml) of water to the Instant Pot and place the trivet or steamer basket in the bottom.
   • Cut a 4-inch (10 cm) square of parchment paper or aluminum foil and place it on the trivet—this prevents the salmon from sticking and is easier than oiling.

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   Ready when: Trivet sits flat in the pot, parchment centered on top

   Tip: The parchment paper lifts out with the salmon, making cleanup and serving easier

3. 3

   Glaze and arrange the salmon

   • Pat the salmon dry with paper towels.
   • Place it skin-side down on the parchment.
   • Spread the miso glaze evenly across the top and sides of the salmon (don't coat the bottom skin).
   • The glaze should be about ¼ inch (6 mm) thick.
   • Reserve any extra glaze in the bowl.

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   Ready when: Salmon fully coated with an even layer of glaze

   Tip: Dry salmon = better glaze adhesion. A wet surface will cause the glaze to slide off during cooking

4. 4

   Cook the salmon

   • Close the Instant Pot lid and set to high pressure for 5 minutes (for center-cut salmon 1.5 inches / 4 cm thick).
   • Start the timer.
   • The pot will take about 1–2 minutes to come to pressure.

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   Ready when: Pin drops and the pot shows it is at high pressure

   Tip: Don't open the pot early. The brief 5 minutes avoids overcooking the salmon and keeps it moist

5. 5

   Release pressure and check doneness

   • When the timer goes off, perform a quick release by moving the valve to vent.
   • Open the pot carefully once no more steam escapes (about 30 seconds total).
   • The salmon should be opaque at the edges and flake easily with a fork.
   • The thickest part should register 145°F (63°C) on an instant-read thermometer.
   • If underdone, close the lid and cook 1 more minute under pressure.

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   Ready when: Salmon flakes with a fork and internal temp reaches 145°F (63°C)

   Tip: Quick release is safe here—it's just vegetables and protein underneath. Slow release would cause the glaze to steam off

6. 6

   Cool and slice the salmon

   • Lift the salmon on its parchment out of the pot with tongs and place it on a cutting board.
   • Let it rest for 2–3 minutes.
   • The residual heat will continue to cook it slightly and firm it up.
   • Once cool enough to handle, carefully peel away the parchment.
   • Cut the salmon into 8 equal slices or bite-sized chunks, angling your knife to break apart the flakes neatly.
   • If there is any extra miso glaze in the bowl from step 1, spoon it over the salmon.

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   Ready when: Salmon is cool enough to handle but still warm, glaze has begun to set

   Tip: Slice while still slightly warm—cold salmon will shatter. A sharp knife and a gentle sawing motion prevent chunks from crumbling

7. 7

   Cook the noodles

   • If your Instant Pot is still hot (it is), carefully pour out the liquid from the bottom and add 4 cups (960 ml) of fresh water.
   • Return the trivet, close the lid, and bring to high pressure for the noodle package's recommended time (typically 2–3 minutes for fresh ramen, 4 minutes for frozen).
   • Alternatively, cook the noodles in a separate pot of boiling water for the same time, then drain and rinse with cold water.

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   Ready when: Noodles are tender but still have a slight chew, not mushy

   Tip: Fresh ramen cooks faster than frozen. Check the package; if in doubt, use the shorter time and taste after one minute of simmering

8. 8

   Chill the noodles

   • Drain the noodles in a colander and rinse under cold running water, stirring gently with your hands or chopsticks to separate any clumps.
   • This stops the cooking and cools them down.
   • Tip them into a chilled large mixing bowl.

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   Ready when: Noodles are cool to the touch and fully separated

   Tip: Chilling the bowl first means the noodles stay cold longer and the salad won't wilt before serving

9. 9

   Prepare the dressing

   • In a small bowl, combine low-sodium soy sauce, rice vinegar, wasabi, and sesame oil.
   • Whisk until the wasabi dissolves and the dressing is smooth.
   • Taste and adjust wasabi for heat level (start with ¼ teaspoon if you prefer mild).

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   Ready when: Dressing is smooth, wasabi is fully incorporated, no visible lumps

   Tip: Add wasabi gradually—a little goes a long way. You can always add more heat, but you cannot take it out

10. 10

    Assemble the salad

    • Add the julienned cucumber and sliced scallions to the chilled noodles.
    • Pour in the dressing and toss gently with two forks until the noodles and cucumber are evenly coated and separated.
    • The noodles should smell fragrant from the sesame oil and wasabi, and the cucumber should be distributed throughout.

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    Ready when: All noodles are coated with dressing, cucumber is evenly mixed in, no dry noodles at the bottom

    Tip: Toss gently and steadily—rough handling breaks the noodles and makes them mushy. Use two forks and turn from the bottom, like tossing a salad

11. 11

    Plate and garnish

    • Divide the noodle salad among four bowls or plates.
    • Top each portion with 2–3 slices of the miso-glazed salmon.
    • Sprinkle with toasted sesame seeds and thinly sliced nori if using.
    • Serve immediately while the salmon is still warm and the noodles are cold—the contrast is part of the appeal.

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    Ready when: Bowls are filled and garnished, ready to serve

    Tip: Place the warm salmon directly on the cold noodles just before serving—this keeps the fish moist without heating the salad