Pressure Cooker Vietnamese Caramel Salmon
Published September 24, 2017
Photograph by Christopher Testani
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon coconut oil, melted, or 1 tablespoon extra-virgin olive oil
⅓ cup packed light brown sugar
3 tablespoons Asian fish sauce
1 ½ tablespoons soy sauce
1 teaspoon grated peeled fresh ginger
Finely grated zest of 1 lime
Juice of ½ lime
½ teaspoon freshly ground black pepper
4 skinless 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)
24 grams carbs; 109 milligrams cholesterol; 538 calories; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 2 grams fiber; 1518 milligrams sodium; 42 grams protein; 19 grams sugar
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.
Absolutely delicious. Unlike other reviewers, I love the instant pot option. In contrast to the stovetop, the instant pot requires no oversight, which allows me to do other things. In this case, I steamed some accompanying vegetables, cut the toppings, and cleaned up.
We made this in the Instant Pot. I agree with others, it would be easier to make in a sauté pan. The salmon was difficult to remove from the Instant Pot. Nevertheless, it was incredibly delicious and perfectly cooked.
To make this for a party ahead of times, like 12 -16 servings, can you make multiple batches of salmon one after another, in the left over sauce (add more if it reduces), then do the sauce reduction at the very end. The IP version keeps the kitchen cool during hot summer days. Thanks.