Pressure Cooker Vietnamese Caramel Salmon

Step 1

Using the sauté function, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, and black pepper in the pressure cooker. Bring to a simmer and then turn off the heat.

Step 2

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 one of the fillets. If you prefer your salmon more well-done, cook it for another minute using the sauté function.

Step 3

Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. Reduce the sauce on the sauté function until it is thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.