Pressure Cooker Vietnamese Caramel Salmon Recipes

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.

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.

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.

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.