When I was an inexperienced cook, the very thought of cooking fish intimidated me. Once I finally got up the courage to try salmon in the Instant Pot, I was a total convert. It turns out this salmon dish is one of the easiest things you’ll ever make—and its sweet and savory sauce will make you feel like a pro.
Lightly rub the salmon fillets with the lemon pepper seasoning. Set aside.
Put the broth, sugar, sesame, oil, soy sauce, fish sauce, lemon juice, and miso paste in the Instant Pot and whisk until the sugar has dissolved into the sauce.
Place a parchment round on the trivet. Lay the salmon on the parchment round (it’s okay if the fillets rest on each other) and use the handles to lower the trivet into the pot.
Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for four minutes. Quick release when done.
Stir together the cornstarch with one tablespoon cold water to form a slurry. Set aside.
Carefully remove the trivet with the salmon and rest on a plate. Hit Keep Warm/Cancel and then hit Sauté and Adjust so it’s on More or High. Once bubbling, immediately stir in the slurry and hit Keep Warm/Cancel to turn the pot off.
Spoon some sauce over the salmon, garnish with sliced scallions and sesame seeds, and serve with white or brown rice.
If you’re using frozen salmon, increase the pressure cooking time to six minutes.
THE STEP-BY-STEP INSTANT POT COOKBOOK Copyright © 2020 by Jeffrey Eisner. Photographs by Aleksey Zozulya. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.