Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.