18 minutes
A Vietnamese-inspired salmon dish with a sweet, salty, and tangy caramel glaze, cooked to perfection in a pressure cooker.
Coconut Oil, heated
tablespoons
Light brown sugar, packed
cups
tablespoons
tablespoons
Fresh Ginger, grated
teaspoons
Lime Zest, of a whole lime
0 zest
Lime Juice, of half a lime
0 juice
Black Pepper, freshly ground
teaspoons
Salmon fillets, skinless
0 oz
Scallions, sliced
garnish
Fresh Cilantro, leaves
garnish
1. Prepare Caramel Sauce
In the pressure cooker, heat coconut oil until shimmering. Whisk together brown sugar, fish sauce, soy sauce, grated ginger, lime zest, lime juice, and black pepper. Heat until just simmering to form the caramel sauce base.
2. Cook the Salmon
Add salmon fillets to the pressure cooker with the sauce. Secure the lid and cook on low pressure for 1 minute. Allow the pressure to naturally release for 5 minutes, then check if the salmon is cooked to your preference.
3. Reduce Sauce and Serve
Remove the salmon fillets and place them on a serving dish. Boil the remaining sauce in the pressure cooker for about 3 minutes until it thickens into a caramel glaze. Spoon the reduced sauce over the salmon and garnish with sliced scallions and cilantro leaves.
The quality of salmon is paramount. Look for fillets that are bright in color, moist, and have little to no fishy smell. Wild-caught salmon offers a richer flavor profile, but sustainably farmed options can also work well.
Caramelization is the heart of this dish, creating depth and complexity. When making the caramel, monitor the sugar carefully to prevent burning. Aim for a dark amber color before adding liquids—this provides a robust, slightly bitter accent that balances the sweetness.
Ensure there’s enough liquid to prevent scorching, but not so much that it dilutes the sauce. The caramel will thicken as it cooks under pressure, so be precise with your liquid quantities. Natural Release
Fish sauce varies significantly in flavor. A premium brand can provide the umami punch needed without overpowering the other ingredients. Taste it beforehand to understand its intensity.
After pressure cooking, if the sauce needs further thickening, remove the salmon and quickly reduce the sauce on high heat. This intensifies flavors and enriches the coating on the fish.
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