This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
I’m so excited to bring you this delicious Pressure Cooker Teriyaki Salmon recipe. It’s easy enough for a quick dinner any night of the week, and fancy enough to sweep any Valentine off their feet!
But first, I feel like I can’t ignore the fact that awhile back I posted this Blue Cheese Cheesecake and waxed poetically about my distaste for anything from the sea. I remember thinking for just a moment, “Maybe I shouldn’t claim so strongly that I will never like fish. What if I decide I do like it one day and then have to swallow my very strong words.” But it didn’t seem possible. There was absolutely no way, ever, I was going to develop a taste for fish, let alone post about it.
I may admit to putting way more of that delicious sweet and salty teriyaki sauce on my salmon then it needed, but still, I was purely shocked that I went back for a second, third, and 10th bite. Where has this amazing, flaky, tender meat been all my life! Suddenly I felt my childhood fears of my father’s fish dinners turning me into the stinky kid at school, melting away. Instead I was left with an excitement to experiment further. Then I saw the price tag on halibut and yet again, bought the same ol’ boring chicken breast . . . baby steps.
I’ve since used this sauce to cook cod fish tacos that woo’ed me even further. So here’s to a new year and an excitement to try new things! If you have any go-to fish dinners, send them my way. And do me a favor, after you make this dish, send Rich Lum a big thanks for delivering such wonderful recipes and always being a kind and classy sorta guy. Thanks again Rich!
For more Electric Pressure Cooker recipes from us, check out our cookbook – Master the Electric Pressure Cooker Cookbook.
- 2 thick salmon fillets, about 8 oz each
- ½ cup soy sauce
- ¼ cup water
- ¼ cup mirin (can substitute sake or sherry)
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- 1 clove garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 2-3 green onions, minced, (reserve some for garnish)
- In a small bowl, add soy sauce, water, mirin, sesame oil, sesame seeds, garlic, ginger, brown sugar, and green onions and whisk to combine. 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.
- 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. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
- 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.
- When pressure cooking is complete, use a quick release.
- Serve warm over rice and drizzle the teriyaki sauce over the dish. Garnish with reserved green onion.