Pressure Cooker Tahini Honey Soy Ginger Salmon

Image of Caitlin Greene
Rated 5.0 based on 1 customer reviews
Pressure Cooker Tahini Honey Soy Ginger Salmon
Pressure Cooker Tahini Honey Soy Ginger Salmon


  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon tahini
  • 1 clove chopped garlic
  • ½ teaspoon grated ginger
  • 1 pound fresh salmon
  • 2 cups water


  1. Combine honey, soy sauce, tahini, garlic, and ginger in chopper bowl of an immersion blender. Attach chopper lid to immersion blender and secure lid to chopper bowl.
  2. Blend until sauce mixture is smooth, about 30 seconds.
  3. Place salmon into a 6-inch round pan and pour sauce mixture over salmon.
  4. Pour 2 cups water into inner steel pot of pressure cooker and place trivet into pot.
  5. Place pan with salmon on trivet. Lock pressure cooker lid in place and set steam vent handle to Sealing.
  6. Select Pressure Cook and cook for 3 minutes on Low Pressure. Let pressure release naturally for 5 minutes, then turn steam vent handle to Venting to quick-release remaining pressure.
  7. Remove pan and spoon sauce in the bottom of the pan over the salmon.
Mealthy tip:

If you want to brown the top, place the fish under the broiler for a couple minutes after taking out of the pressure cooker.

Use tamari soy sauce or liquid aminos to make this a gluten-free dish. Serve with cauliflower rice or zucchini noodles for extra nutrients and veggies.


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What others are saying

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Alli Shircliff says:

Tahini is one of my favorite ingredients. The combination of honey and soy sauce with tahini are the perfect trifecta!