Teriyaki Salmon
Servings Prep Time
2-4servings 10minutes
Cook Time
Servings Prep Time
2-4servings 10minutes
Cook Time
  • 2ounces Salmon Filletsabout 8 each
  • 1/2cup Soy Sauceuse tamari if gluten free
  • 1/4cup Water
  • 1/4cup Mirincan substitute sake or sherry
  • 1tbsp Sesame Oil
  • 2tbsp Sesame Seeds
  • 1clove garlicminced
  • 1tbsp Gingerfreshly grated
  • 2tbsp Brown Sugar
  • 2-3 Green Onionsminced, reserve some for garnish
  1. In a small bowl, add soy sauce, water, mirin, sesame oil, sesame seeds, garlic, ginger, brown sugar, and green onions and whisk to combine.
  2. 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.
  3. 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.
  4. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
  5. 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.
  6. When pressure cooking is complete, use a quick release.
  7. Serve warm over rice (or cauliflower rice for paleo) and drizzle the teriyaki sauce over the dish. Garnish with reserved green onion.