Recipes/Pressure Cooker Teriyaki Salmon: Difference between revisions
From charlesreid1
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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 | * Use teriyaki sauce, not teriyaki glaze - if you cook the salmon with teriyaki glaze, it becomes really thick | ||
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Revision as of 22:42, 29 June 2021
Ingredients
- 2 salmon steaks, 1 inch thick
- 4 garlic cloves, crushed
- 1-2 slices of ginger
- teriyaki sauce
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
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.
- Use teriyaki sauce, not teriyaki glaze - if you cook the salmon with teriyaki glaze, it becomes really thick
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