Recipes/Pressure Cooker Teriyaki Salmon - Revision history

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2021-06-29T22:45:00Z

Ingredients

← Older revision		Revision as of 22:45, 29 June 2021
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	==Ingredients==		==Ingredients==

	* 2 salmon steaks, 1 inch thick		* 2 salmon fillets/steaks, 1 inch thick
	* 4 garlic cloves, crushed		* 4 garlic cloves, crushed
	* 1-2 slices of ginger		* 1-2 slices of ginger

2021-06-29T22:44:43Z

Ingredients

← Older revision		Revision as of 22:44, 29 June 2021
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	* 4 garlic cloves, crushed		* 4 garlic cloves, crushed
	* 1-2 slices of ginger		* 1-2 slices of ginger
	* teriyaki sauce		* teriyaki sauce - see [[Recipes/Teriyaki Sauce]]


	==Directions==		==Directions==

2021-06-29T22:42:55Z

Notes

← Older revision		Revision as of 22:42, 29 June 2021
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	* First time I tried this recipe, the fish looked slimy and undercooked. I ran it through another 0-minute pressure cook cycle. Cooking a second time caramelized/blackened the teriyaki, not good. Next time be patient, set cook time to 1 minute.		* First time I tried this recipe, the fish looked slimy and undercooked. I ran it through another 0-minute pressure cook cycle. Cooking a second time caramelized/blackened the teriyaki, not good. Next time be patient, set cook time to 1 minute.

	* Use teriyaki sauce, not teriyaki glaze - if you cook the salmon with teriyaki glaze ~~the glaze~~ becomes really thick		* Use teriyaki sauce, not teriyaki glaze - if you cook the salmon with teriyaki glaze, it becomes really thick


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2021-06-29T22:42:19Z

Notes

← Older revision		Revision as of 22:42, 29 June 2021
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	First time I tried this recipe, the fish looked slimy and undercooked. I ran it through another 0-minute pressure cook cycle. Cooking a second time caramelized/blackened the teriyaki, not good. Next time be patient, set cook time to 1 minute.		* First time I tried this recipe, the fish looked slimy and undercooked. I ran it through another 0-minute pressure cook cycle. Cooking a second time caramelized/blackened the teriyaki, not good. Next time be patient, set cook time to 1 minute.

			* Use teriyaki sauce, not teriyaki glaze - if you cook the salmon with teriyaki glaze the glaze becomes really thick


	{{RecipesFlag}}		{{RecipesFlag}}

2021-06-29T22:41:16Z

← Older revision		Revision as of 22:41, 29 June 2021
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	* Internal temperature should be 125 F - 145 F, completely opaque, flaky		* Internal temperature should be 125 F - 145 F, completely opaque, flaky
	* Remove to serving plate, top with remaining teryaki sauce		* Remove to serving plate, top with remaining teryaki sauce

			==Notes==


			First time I tried this recipe, the fish looked slimy and undercooked. I ran it through another 0-minute pressure cook cycle. Cooking a second time caramelized/blackened the teriyaki, not good. Next time be patient, set cook time to 1 minute.


	{{RecipesFlag}}		{{RecipesFlag}}

2021-06-27T19:23:54Z

← Older revision		Revision as of 19:23, 27 June 2021
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	~~Link: https://www.pressurecookrecipes.com/instant-pot-salmon/~~

	==Ingredients==		==Ingredients==

			* 2 salmon steaks, 1 inch thick
			* 4 garlic cloves, crushed
			* 1-2 slices of ginger
			* teriyaki sauce


	==Directions==		==Directions==

			* add 4 crushed garlic cloves and ginger slices to instapot
			* Layer the 2 salmon steaks on top of the garlic cloves
			* Pour teriyaki sauce on top of Salmon
			* Pressure cook at High Pressure for 0 minutes (not a typo, zero minutes)
			* Natural release for 10 minutes
			* Internal temperature should be 125 F - 145 F, completely opaque, flaky
			* Remove to serving plate, top with remaining teryaki sauce


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2021-06-27T17:39:56Z

Created page with "Link: https://www.pressurecookrecipes.com/instant-pot-salmon/ ==Ingredients== ==Directions== {{RecipesFlag}}"

New page

Link: https://www.pressurecookrecipes.com/instant-pot-salmon/

==Ingredients==

==Directions==

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