Pressure Cooker Vietnamese Caramel Salmon

By Melissa Clark

Pressure Cooker Vietnamese Caramel Salmon
Photograph by Christopher Testani
Total Time
25 minutes
Rating
5(2,232)
Comments
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Searing salmon in a tangy lime and ginger caramel that’s spiked with Asian fish sauce is one of my favorite ways to cook the fish. Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven. But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender. If you like your salmon slightly rare in the center, seek out thick center-cut fillets. They are less likely to overcook than are thinner pieces.

This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).

Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
2,232 user ratings
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Comments

leah

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!

PeterW

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.

Elizabeth

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.

Liz

Very tasty. Made as directed, plus slightly extra ginger and lime juice. I had skin-on salmon, so removed the skin with a fish spatula before removing from the pot. The fish fell apart some as I tried getting it out of the pot so it didn't look pretty but it tasted good! The extra lime was necessary. Would cut down on sugar next time perhaps and add a little heat (though my daughter hates heat so this was food). Served with steamed jasmine rice and quick pickles from the honey lemon butter salmon recipe, which were a perfect complement. Pressure cooking was no problem at all in my instant pot.

E&M From Colorado

Once again, why involve my pressure cooker? Sauté pan serves just fine.

Jeff B

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.

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