Caramel Salmon Recipes

PRESSURE COOKER VIETNAMESE CARAMEL SALMON

Steps:

• 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.
• 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.
• 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.

5-MINUTE CAST IRON SKILLET CARAMELIZED SALMON

Steps:

• Mix the first 5 ingredients in a small bowl. Set aside.
• Heat oil in a large cast iron skillet over medium-high heat.
• Rub mixture on all sides of salmon fillets while skillet gets hot.
• Add salmon to skillet away from you, flesh side down. Place in lemon halves, cut side down. (Cook fillets in batches if needed; don't overcrowd the skillet.)
• Cook 3 minutes, gently flip salmon and cook skin side 2 minutes more for medium doneness. Leave lemon halves on cut side during this time.
• Transfer fillets and lemon halves to a serving plate to rest a few minutes.
• Serve salmon with a squeeze of caramelized lemon juice, sliced green onion and fresh parsley or other herbs. Enjoy!

PRESSURE COOKER VIETNAMESE CARAMEL SALMON

Steps:

• In your pressure cooker or Instant Pot, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest, lime juice, and black pepper. Use the sauté function to bring to a simmer and then turn off the heat.
• 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 a fillet. If you prefer your salmon more well-done, cook it for another minute or so using the sauté function.
• Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. (The fillets may fall apart a little as you lift them out. That's okay. They'll still taste ridiculously lovely.)
• Use the sauté function to reduce the sauce until it's thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.

CARAMEL GLAZED SALMON

Steps:

• Sprinkle salmon with salt and cayenne; set aside., In a small bowl, combine the brown sugar, mustard, butter and dill. Place salmon skin side down on a greased broiler pan. Broil 4-6 in. from the heat for 5 minutes. Brush half of the glaze mixture over fillets. Broil 7-10 minutes longer or until fish flakes easily with a fork, brushing occasionally with remaining glaze.

INSTANT POT VIETNAMESE CARAMEL SALMON

Steps:

• 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.

EASY VIETNAMESE CARAMEL SALMON {OVEN BAKED OR INSTANT POT}

Steps:

• Preheat oven to 350F
• In an oven-proof baking dish (large enough for salmon fillets to lay flat) combine oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and pepper.
• Lay salmon fillets in baking dish with sauce (flat side with skin facing up).
• Bake for 20-25 minutes. Carefully remove salmon from baking dish, flipping salmon over so that the flat side (skin side) is on serving platter (reserving sauce in baking dish).
• Set oven to broil. Place baking dish with remaining sauce back into the oven (about 6 inches from heat) for an additional 1-2 minutes to thicken sauce. Remove baking dish from oven and spoon sauce over salmon. Garnish with fresh cilantro and green onions.
• Salmon will continue to cook for a few minutes once you've removed from the oven so keep this in mind
• Set Instant Pot to sauté function. Add olive oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and black pepper. Mix and bring to a simmer. As soon as mixture starts to simmer, turn off the sauté function.
• Add salmon, skin-side up. Spoon sauce over salmon. Set Instant Pot to Manual and cook on low pressure for 1 minute. Allow pressure to release naturally for 5 minutes; then set pressure release to manual and release any remaining steam. Check salmon for doneness, if necessary (if filets are extra thick) cook an additional minute or so using the sauté function.
• Lift the salmon (carefully) 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 one final time, allowing the sauce remaining in the pot to reduce and become thick and syrupy (about2- 3 minutes). Spoon sauce over salmon and garnish with fresh cilantro and sliced green onions ( both white and green parts). Drizzle with additional lime juice if desired.

CARAMELIZED SALMON

Steps:

• Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
• Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
• Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
• Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it's not burning. The sugar in the pan might look burnt but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating - it will be very dark because it's totally caramelized with sugar, and it should come off very easily.

CARAMEL SALMON

Steps:

• In a large frying pan, heat the oil over high heat. Add the salmon in 2 batches, and cook each batch until the fillets are lightly browned, about 3 minutes. Turn them over and cook their second sides for 1 minute, then remove them from the pan.
• Reduce the heat to medium, and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce. Return the salmon to the pan and continue cooking until the sauce is rich, dark and syrupy, about 1 minute. Season the dish liberally with black pepper, and stir in the lime juice. Serve the salmon alongside some steamed rice, and drizzle the dish with the sauce, and garnish with lime wedges.