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Instant Pot Soy Ginger Salmon

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Frozen salmon will cook very quickly and beautifully in the Instant Pot®. We took advantage of the pressure-cooker function, which can infuse so much flavor, by adding savory ingredients like soy sauce and lime. Make note that fattier, thicker fish fillets (preferably center cut) hold up to pressure cooking best.

Ingredients:
  • 3 tablespoons soy sauce
  • 1 teaspoon finely grated lime zest and 3 tablespoons fresh lime juice, plus lime wedges for serving
  • 3 tablespoons packed brown sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/4 teaspoon freshly ground black pepper
  • 4 frozen skinless salmon fillets, preferably thick center-cut pieces (about 6 ounces each)
  • 2 tablespoons finely chopped scallions
  • 3 tablespoons cilantro leaves
  • cooked rice, for serving
Directions:
  1. Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook’s Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap).
  2. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
  3. Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.
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