Teriyaki Salmon


  • 2 ounces salmon fillets
  • 1/2 cup soy sauce
  • 1/4 cup Water
  • 1/4 cup mirin
  • 1 tablespoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 clove garlic
  • 1 tablespoon Ginger
  • 2 tablespoons brown sugar
  • 2-3 green onions
  • 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 (or cauliflower rice for paleo) and drizzle the teriyaki sauce over the dish. Garnish with reserved green onion.
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