Dinner in just 10 minutes? You betcha. For this spectacular yet almost effortless meal, salmon is pressure cooked in a sweet and tangy Vietnamese-inspired caramel sauce.–Angie Zoobkoff

Pressure cooker Vietnamese caramel salmon, sliced green onion, and soy sauce on a white plate.

Pressure Cooker Vietnamese Caramel Salmon

4.59 / 12 votes
Whether you use an Instant Pot or your old stove top mode pressure cooker, you won’t regret making this Vietnamese caramel salmon. It comes together in minutes–minutes!–and is rich with Asian flavors.
David Leite
CourseMains
CuisineVietnamese
Servings4 servings
Calories352 kcal
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Ingredients 

  • 1 tablespoon coconut oil, melted, or 1 tablespoon extra-virgin olive oil
  • 1/3 cup packed light brown sugar
  • 3 tablespoons Asian fish sauce
  • 1 1/2 tablespoons soy sauce or low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • Finely grated zest of 1 lime (about 2 teaspoons)
  • Juice of 1/2 lime (about 1 tablespoon)
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6-to 8-ounce) salmon fillets, preferably center-cut pieces
  • Sliced scallions (white and green parts), for garnish
  • Fresh cilantro leaves, for garnish

Instructions 

  • 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.
Dinner In An Instant Cookbook

Adapted From

Dinner in an Instant

Buy On Amazon

Nutrition

Serving: 1 portionCalories: 352 kcalCarbohydrates: 20 gProtein: 35 gFat: 14 gSaturated Fat: 5 gMonounsaturated Fat: 4 gCholesterol: 94 mgSodium: 1517 mgFiber: 1 gSugar: 18 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Melissa Clark. Photo © 2017 Christopher Testani. All rights reserved.

Recipe Testers’ Reviews

I’ve tried to like my Instant Pot. I’ve tried soups and stews. Rice and beans. Meats. I’ve read tons of recipes. Blog posts. Magazine articles. There is an Instant Pot love fest happening around me but I’ve always been left scratching my head wondering why. Until now.

With my mind suitably blown by this Vietnamese caramel salmon, I’m finally feeling the love. The salmon was moist and beautifully flavored with the tangy caramel sauce and made a lovely meal served with steamed rice and a salad. Aside from a bit of measuring and a few stirs, there was no work involved as the Instant Pot did the rest.

My only issue was that when the Instant Pot reached pressure, it overheated and I had to turn it off. Despite this, the salmon was still perfectly cooked. Next time, I’ll double the sauce ingredients to hopefully prevent this from happening. Added bonus? More syrupy caramel to add to my steamed rice.

This Vietnamese caramel salmon is the perfect weeknight dinner–quick, easy and I had all the ingredients in my pantry. I served it with rice and an Asian cucumber salad. This received rave reviews and requests for this dish to be in our regular rotation of dinner ideas.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




30 Comments

  1. 2 stars
    I wanted to love this, but I just didn’t. The flavor was fine. I prefer pan cooking salmon so it can get some caramelization going. This did not. There wasn’t anything wrong with it per se, I just prefer recipes where the final product stands out more, something easy enough to achieve with salmon. Still looking for a recipe that’s going to make me use my Instant Pot for more than a bean cooker, although it does make a darn fine bean cooker.

  2. 5 stars
    I’ve been making this recipe since it first appeared on NYT site, but not in a pressure cooker. I start it off skin side up on stovetop and then move to countertop convection oven ski. Side down to finish, spooning the caramelising sauce over the dish as it cooks. Always served with Vietnamese cabbage salad. A dish whose flavors I crave even when not especially hungry – it’s that good.

    1. Thanks, Roni! That is a gorgeous-looking plate of food. Love hearing about how to make it without the pressure cooker, since not everyone has (or wants) one.

    1. Thanks, Marieka! I’m delighted you enjoyed it so much. Thanks for taking the time to let us know.