Pressure Cooker Vietnamese Caramel Salmon
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon coconut oil, melted, or 1 tablespoon extra-virgin olive oil
- ⅓cup packed light brown sugar
- 3tablespoons Asian fish sauce
- 1½tablespoons soy sauce
- 1teaspoon grated peeled fresh ginger
- Finely grated zest of 1 lime
- Juice of ½ lime
- ½teaspoon freshly ground black pepper
- 4skinless salmon fillets, preferably center-cut pieces, 6 to 8 ounces each
- Sliced scallions (white and green parts), for garnish
- Fresh cilantro leaves, for garnish
Nutritional analysis per serving (4 servings)
529 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 42 grams protein; 1513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using the sauté function, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, and black pepper in the pressure cooker. Bring to a simmer and then turn off the heat.
- Step 2
Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into one of the fillets. If you prefer your salmon more well-done, cook it for another minute using the sauté function.
- Step 3
Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. Reduce the sauce on the sauté function until it is thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.
Private Notes
Comments
So so delicious. Cannot imagine why a pressure cooker would be desirable here. I put all sauce ingredients in sauté pan, brought to a simmer, placed fish in sauce, covered, turned once, total time for fish maybe 8 min. Removed fish, reduced sauce a bit. So so simple. Thank you MC for yet another dish that is greater than the sum of its parts!
Agree with several of the other comments - instant pot unnecessarily complicates this great tasting recipe. Sauce ingredients in a skillet, medium heat, bring to simmer, add fillets, skin up, cover and cook 8-10 min depending on thickness, turning once. I cut the sugar a bit to 1/4 cup.
It worked great! Sort of caramelized into a something resembling a ginger-teriyaki. I made two batches and we had the second batch cold the next day on salad, using the extra sauce as a dressing. Just lovely. Next time I will use less sugar.
Very delicious, and a quick recipe with a few ingredients. As others have said, I opted to cook this in a skillet. Followed the recipe- the fish sauce is intense when you first start the saute, but mellows quickly and the punch of lime juice and zest balances the sweet umami funk. I served this with a scoop of rice, and sauteed a couple baby bok choy with mushrooms on the side.
We loved this recipe. I was able to squeeze 5 pieces of salmon into the pot. I doubled the sauce recipe and it was more than we needed, but MAN, is it ever delicious! Makes me want to invite people for dinner so that I can show off. It’s that good!
Very easy, quite delicious (5 stars). Cooked on stovetop in 10" cast iron skillet. Doubled sauce ingredients, but reduced sugar as others recommended. Brought sauce to simmer, then added 0.9 lb salmon skin up. Cooked for 8 minutes. Removed perfectly done fish, and tasted sauce before reducing slightly. Too salty, so added white cooking wine. Next time, sub wine for 1/3 of fish sauce at the start.