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Vietnamese caramel salmon in an instant pot a go



  • 1 tbsp Olive oil
  • 1/3 cup +2 tbsp Light brown sugar
  • 3 tbsp Fish sauce
  • 1 tbsp +2 tsp (25ml) Soy sauce
  • 1 thumb-sized piece Ginger Peeled and finely grated (1tsp)
  • 1 Lime Finely grated zest and juice
  • 1/4 tsp White pepper Freshly ground
  • 3 tbsp Water
  • 3 Garlic cloves Finely sliced
  • 1/2 Red chilli Finely sliced (optional)
  • 4 180g - 230g each Middle cut salmon fillets Pin-boned, (skin on or off)
  • Chopped spring onions to serve
  • Fresh coriander to serve
  • Extra wedges of lime



  • Set the Instant Pot to Sauté. Add the olive oil, sugar, fish sauce, soy sauce, ginger, pepper, lemon zest and juice and the water cook for about a minute until the sugar is dissolved and bubbling. Add the garlic and chilli and cook for a further 30 seconds. Push Cancel to turn the Instant Pot off.
  • Place the fillets of salmon with the skin side facing up and spoon some sauce over. Put the lid of the Instant Pot on and set it to Sealing.  Select Pressure Cook and change the level to low Pressure for 1 minute (remember to take it off the Keep Warm setting).  Allow a 5-minute natural release of pressure and then turn the sealing vent down to manually release the remaining pressure. If your salmon is underdone, cook it to your preference using the Sauté
  • Remove the pieces of salmon carefully and arrange the flesh side up on a platter. Put the inner pot with the sauce back into the Instant Pot and heat on the Sauté function.  Cook the sauce for a minute and until the sauce has thickened. Spoon this over the salmon and garnish with sliced spring onions, fresh coriander and additional lime wedges.
  • Serve with steamed jasmine or basmati rice and any other cooked Asian greens such as bok Choi.
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