Asian Salmon For The Instant Pot

Asian Salmon For The Instant Pot

I did not like the taste of salmon outside the occasional salmon cake that my mom would make when I was a kid. To make the taste bearable, I would smother the salmon cake with ketchup. It wasn’t that I didn’t like salmon, but it was definitely not one of my favorite childhood foods.

Fast forward to marriage, three boys later, and multiple Army moves, we were eventually stationed at Fort Lewis, Washington. Seattle and the Fort Lewis area is right in the heart of the Pacific North West (PNW). One of the best known landmarks in Seattle is the Marketplace. There, you will also find the original Starbucks Coffee shop and fish being thrown through the air. It was pretty cool to see!

The smell of seafood fills the air. Salmon is served in just about every restaurant up and down the state. Since I was really still trying hard to maintain my 130 pound weight loss,I decided to give salmon another try, this time without ketchup.

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I was NOT prepared for the many ways to prepare salmon. Nor was I prepared for how much I would fall in love with this particular fish of the sea!

I don’t think there was a time after that where we went out to eat that I didn’t select a dish containing salmon while we were living in Washington. I also learned how to fix salmon at home, too.

Asian Salmon For The Instant Pot

This has led to my most recent Instant Pot recipe. I appreciate allowing me to share a bit of the PNW that I love and miss with all of you – Salmon. In particular Asian Salmon. It is just so good and pretty easy to fix! I think you will love it!

Instant Pot Asian Salmon

Serves – 2

Asian Salmon For The Instant Pot Ingredients

  • 2 fillets (6 oz. each) of Salmon
  • ¼ cup of Soy Sauce or Tamari (which is another gluten free alternative) NOTE: After publishing this recipe we had a child diagnosed with a soy allergy. You can read all about that under the allergy section of the site. Anyway, I have shared since a recipe for making “faux” soy sauce which would replace soy in the recipe. It is so good and honestly MUCH healthier even if you do not have an allergy! 
  • 2 tablespoon of Toasted Sesame Oil
  • 2 tablespoon of Honey
  • 1 teaspoon of minced Garlic
  • 1 teaspoon of minced fresh Ginger (or ½ teaspoon of ground Ginger)
  • 1 tablespoon of Coconut Oil
  • Salt and pepper to taste
  • Sesame seeds and sliced Green Onions to garnish

Asian Salmon For The Instant Pot Instructions

  1. In a small bowl mix together the soy sauce (or tamari), sesame oil, honey, minced ginger and garlic. Mix well. Keep aside.                       
  2. Liberally season the salmon fillets with salt and pepper.                                                                
  3. Turn the Instant Pot on the ‘Sauté’ mode. Add the coconut oil and let it heat up for a minute.
  4. Gently add the salmon filets (skin side down, if applicable). Let the fish get a nice sear for 2 minutes.                                                                                                                                                    
  5. Add the prepared soy sauce mixture.                                                                                                   
  6. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  7. Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “low” and adjust the time, with the “- / +” to 2 minutes.                                                                                                                  
  8. When Instant Pot beeps, let the pressure release the natural way for 5 minutes and then using the plastic spoon that came with the pot, turn the pressure valve to “Venting” position to do the quick release.                                                                                                          
  9. Very gently and carefully lift the salmon fillet into the serving platter. Spoon the sauce over the fillets. Garnish with a sprinkle of sesame seeds and sliced green onions
  10. Serve warm with fried ‘cauliflower rice’ and steamed vegetables for a low carb diner.             Asian Salmon For The Instant Pot

Notes

  • If there is too much liquid left in the pot after the fish is cooked, remove the fillets and then turn back the ‘Sauté’ mode and cook off any of the excess liquid for 4 to 5 minutes or until you are left with a thick sauce.

Don’t Forget to Print Out Your Asian Salmon For The Instant Pot Recipe For Later! 

Asian Salmon For The Instant Pot

Asian Salmon For The Instant Pot

Asian Salmon is just so good and pretty easy to fix!

Ingredients

  • 2 fillets 6 oz. each of Salmon
  • ¼ cup of Gluten free low sodium Soy Sauce or Tamari (for another gluten free alternative)
  • 2 tablespoon of Toasted Sesame Oil
  • 2 tablespoon of Honey
  • 1 teaspoon of minced Garlic
  • 1 teaspoon of minced fresh Ginger or ½ teaspoon of ground Ginger
  • 1 tablespoon of Coconut Oil
  • Salt and pepper to taste
  • Sesame seeds and sliced Green Onions to garnish

Instructions

  1. In a small bowl mix together the soy sauce (or tamari), sesame oil, honey, minced ginger and garlic. Mix well. Keep aside
  2. Liberally season the salmon fillets with salt and pepper.
  3. Turn the Instant Pot on the ‘Sauté’ mode. Add the coconut oil and let it heat up for a minute.
  4. Gently add the salmon fillets (skin side down, if applicable). Let the fish get a nice sear for 2 minutes.
  5. Add the prepared soy sauce mixture.
  6. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  7. Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “low” and adjust the time, with the “- / +” to 2 minutes.
  8. When Instant Pot beeps, let the pressure release the natural way for 5 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
  9. Very gently and carefully lift the salmon fillet into the serving platter. Spoon the sauce over the fillets. Garnish with a sprinkle of sesame seeds and sliced green onions
  10. Serve warm with fried ‘cauliflower rice’ and steamed vegetables for a low carb diner.

Notes

If there is too much of liquid left in the pot after the fish is cooked, remove the fillets and then turn back the ‘Sauté’ mode and cook off any of the excess liquid for 4 to 5 minutes, till you are left with a thick sauce.

Enjoy!

Laura Awe Filled Homemaker

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