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.
100% perfect for us. Also used the recipe for tofu and was amazing! Would not change a thing.
Underwhelming.
This meal was excellent. I doubled the sauce based on other users reports, and had no issues with the salmon burning. I imagine this sauce would also go very well with other proteins, such as pork, chicken, or shrimp.