Teriyaki Salmon
By :Marci Buttars
Print Recipe
Votes: 7
Rating: 4.71
Rate this recipe!
Cuisine Asian
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 8 minutes
Servings
2-4 servings
Ingredients
  • 2 ounces salmon fillets about 8each
  • 1/2 cup soy sauce use tamari if gluten free
  • 1/4 cup Water
  • 1/4 cup mirin can substitute sake or sherry
  • 1 tablespoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 clove garlic minced
  • 1 tablespoon Ginger freshly grated
  • 2 tablespoons brown sugar
  • 2-3 green onions minced, reserve some for garnish
Cuisine Asian
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 8 minutes
Servings
2-4 servings
Ingredients
  • 2 ounces salmon fillets about 8each
  • 1/2 cup soy sauce use tamari if gluten free
  • 1/4 cup Water
  • 1/4 cup mirin can substitute sake or sherry
  • 1 tablespoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 clove garlic minced
  • 1 tablespoon Ginger freshly grated
  • 2 tablespoons brown sugar
  • 2-3 green onions minced, reserve some for garnish
Votes: 7
Rating: 4.71
Rate this recipe!
Instructions
  1. In a small bowl, add soy sauce, water, mirin, sesame oil, sesame seeds, garlic, ginger, brown sugar, and green onions and whisk to combine.
  2. Place salmon in two 6 inch square pans or two 8 inch mini loaf pans and pour half of the marinade over the salmon (reserve half of the marinade for serving). Allow salmon to marinate for 30 minutes in the fridge.
  3. Add 1 cup of water to the pressure cooker pot and place trivet inside. Place the prepared pans inside, stacking them to form an X shape.
  4. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
  5. While the salmon is cooking, pour reserved marinade into a small saute pan over medium high heat on the stove top. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk to combine. Once the marinade comes to a simmer, slowly pour in the cornstarch slurry and whisk constantly until thickened, 1-2 minutes. Set aside.
  6. When pressure cooking is complete, use a quick release.
  7. Serve warm over rice (or cauliflower rice for paleo) and drizzle the teriyaki sauce over the dish. Garnish with reserved green onion.
4 replies
  1. Carrie-Sue
    Carrie-Sue says:

    Delicious! My husband raved! I added a touch more brown sugar to the stovetop sauce and next time I’ll experiment with less soy sauce. A keeper!

  2. KNN1589
    KNN1589 says:

    So yummy.. didn’t have Mirin, and still came out delicious. Put it over a bed of cauliflower and had asparagus…

  3. StefPape
    StefPape says:

    I made it for my family and they loved it! Unfortunately i had a cold that took away my appetite, so i will definitely be making it again in the near future 🙂

  4. Evan
    Evan says:

    Loved this…have you ever tried Teryaki chicken breasts in the mini loaf pans the same way? any thoughts on adjusting cooking time…?

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