This Vietnamese caramel salmon recipe, which I made in my Instant Pot, comes with a warning. You are likely to attempt to lick your fingers off while making it because it’s that delicious. It takes 10 minutes to make from start to finish and therefore one of the easiest things you can whip up for a quick supper. It’s also something you could quite easily make to impress. The sauce is packed with so many flavour aromatics and has a nice bite from the ginger and chilli, but you can leave this out if you prefer it completely mild.
One of the things I love about the Instant Pot, other than how much cooking time it reduces, is that you can simply set it all up and completely leave it while the cooking and steam releasing happens. I also love how all the flavour is locked in with that high-pressure steam action going on.
I enjoy this Vietnamese caramel salmon recipe served with steamed basmati or jasmine rice to soak up all that wonderful sauce, extra coriander (cilantro), chopped spring onions and lime wedges. Add some steamed greens on the side such as bok choi, green beans or sugar snap peas to complete the meal. Anything will do really and you are in for a treat.
Recipe – Serves 4 – Adapted from by Melissa Clark
- 1 Tbs olive oil
- 1/3 cup + 2 Tbsp light brown sugar
- 3 Tbsp fish sauce
- 1 Tbs + 2 tsp (25ml) Soy sauce
- 1 thumb size piece of ginger, peeled and finely grated (1tsp)
- Finely grated zest & juice of 1 lime
- ¼ tsp freshly ground white pepper
- 3 Tbsp water
- 3 garlic cloves very finely slices
- ½ – 1 red chilli finely sliced (optional)
- 4 middle cut salmon fillets (skin on or off) 180gm -230gms each, pin-boned
- Chopped spring onions to serve
- Fresh coriander to serve
- Extra wedges lime
You can either leave the skin on the salmon or take it off. If you leave it on and want to pre-cook it first, heat a large non-stick skillet and when it’s smoking hot, add a little olive oil and sear the salmon fillets skin side down for 1 minute. Alternatively, proceed straight to the Instant Pot cooking stage.
Set the Instant Pot to Sauté. Add the olive oil, sugar, fish sauce, soy sauce, ginger, pepper, lemon zest and juice and the water cook for about a minute until the sugar is dissolved and bubbling. Add the garlic and chilli and cook for a further 30 seconds. Push Cancel to turn the Instant Pot off.
Place the fillets of salmon with the skin side facing up and spoon some sauce over. Put the lid of the Instant Pot on and set it to Sealing. Select Pressure Cook and change the level to Low Pressure for 1 minute (remember to take it off the Keep Warm setting). Allow a 5-minute natural release of pressure and then turn the sealing vent down to manually release the remaining pressure. If your salmon is underdone, cook it to your preference using the Sauté function.
Remove the pieces of salmon carefully and arrange flesh side up on a platter. Put the inner pot with the sauce back into the Instant Pot and heat on the Sauté function. Cook the sauce for a minute and until the sauce has thickened. Spoon this over the salmon and garnish with sliced spring onions, fresh coriander and additional lime wedges.
Serve with steamed jasmine or basmati rice and any other cooked Asian greens such as bok choi.
Instant Pot® is available from all @Home stores and Yuppiechef, priced at R2,199
*This post is proudly sponsored by Instant Pot SA
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