Instant Pot Vietnamese Caramel Salmon
Instant Pot Vietnamese Caramel Salmon- Cooking salmon in Vietnamese Caramel Sauce ( a combo of soy sauce, ginger and brown sugar) in the Instant Pot insures the most flavorful, delicate, flaky melt in your mouth perfect salmon. Quick & Easy! Only 1 minutes cook time + 5 mins. pressure release.
Servings: 4 servings
- 1 Tbsp olive oil or coconut oil
- 1/3 cup packed light brown sugar
- 3 Tbsp Asian fish sauce
- 2 Tbsp lime juice
- 1 ½ Tbsp low sodium soy sauce
- 1 tsp grated fresh ginger
- 1 tsp lime zest
- ½ tsp ground black pepper
- 4 salmon fillets approx. 6 oz. each
- Fresh cilantro and sliced green onions for garnish
- Extra limes for squeezing over cooked salmon (optional)
Select the sauté function on the Instant Pot and add olive oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and black pepper. Mix ingredients together and bring to a simmer. When the mixture starts to simmer, turn off the sauté function.
Add the salmon, skin-side up. Spoon the sauce over the salmon. Set Instant Pot to Manual and cook on low pressure for 1 minute. Allow pressure to release naturally for 5 minutes; then quick release any remaining pressure/steam. If necessary (if filets are extra thick) you can cook an additional minute or so using the sauté function if you prefer your filets a bit more well-done.
Lift the salmon (carefully with a spatula) onto a serving platter, flipping so that the skin side is down and the browned, caramelized side is facing up. Set Instant Pot to sauté function, allowing the remaining sauce in the pot to reduce and become thick and syrupy (about2- 3 minutes). Spoon the sauce over salmon and garnish with fresh cilantro and sliced green onions. Squeeze some additional lime juice over salmon if desired.
Serving: 1g | Calories: 337kcal | Carbohydrates: 22.2g | Protein: 34g | Fat: 14.3g | Saturated Fat: 2.1g | Cholesterol: 94mg | Sodium: 1094mg | Sugar: 16g