Instant Pot Teriyaki Salmon
Ingredients:
2 salmon steaks (1 – 1.5 inch thick) or filets
4 garlic cloves , crushed
1 – 2 slice ginger
Teriyaki Sauce:
¼ cup Japanese soy sauce or regular soy sauce
¼ cup mirin (Japanese Sweet Cooking Rice Wine)
¼ cup Japanese cooking sake
¼ teaspoon sesame oil
2 tablespoons white sugar
Garnish:
Toasted sesame seed
1 stalk green onion , finely sliced
Thickener:
2.5 tablespoons cornstarch
3 tablespoons water
Directions:
Add 4 crushed garlic cloves and 1 – 2 slice ginger in Instant Pot. Layer 2 salmon steaks on the garlic cloves.
To make teriyaki sauce, mix ¼ cup Japanese soy sauce or regular soy sauce, ¼ cup mirin, ¼ cup Japanese cooking sake, ¼ tsp sesame oil, and 2 tbsp white sugar together. Pour Teriyaki sauce on the salmon.
Pressure Cook at High Pressure for 0 minute (zero minute) and Natural Release for 10 minutes. Check internal temperature at its’ thickest part with an accurate food thermometer. The USFDA recommends cooking salmon to an internal temperature of 145°F (63°C), but anything over 125°F (52°C) is fine for farmed Atlantic Salmon. If the salmon is below 125°F (52°C), place the lid back on and let the residual heat cook the salmon.
Carefully place cooked salmon on a serving plate.
Bring the teriyaki sauce back to a simmer by pressing the “Cancel” button, then “Saute” button. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the teriyaki sauce until desired thickness.
Drizzle teriyaki sauce on the Salmon steaks. *Optional: use a blowtorch to slightly caramelize the teriyaki sauce on the salmon.
Garnish with sesame seeds and finely sliced green onion.
