Hey everybody! This is Marci, handling the food side of TIDBITS, and 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.
Then . . . Rich Lum happened. My most favorite pressure cooker master from Hawaii that I know well from his amazing posts on our vanilla extract recipe. Most people that pressure cook know Rich Lum’s name well from different Facebook groups. This guy puts out some seriously amazing food! So I thought- if anyone was gonna have a recipe for fish that I MIGHT like, it would be Rich. I contacted him for a recipe, and he absolutely delivered in the form of Teriyaki Salmon.
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 ecookbook – 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.