Maple teriyaki salmon

By Vanessa Gianfrancesco
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Dinner just got a whole lot sweeter.



  • 2 cups (470 milliliters) jasmine rice
  • 2 cups (470 milliliters) cold water
  • 4 x 113 grams salmon fillets
  • Salt and white pepper

Maple teriyaki sauce:

  • 3/4 cup (180 milliliters) honey
  • 3/4 cup (180 milliliters) soy sauce
  • 1/4 cup (60 milliliters) maple syrup
  • 2 tablespoons (30 milliliters) peeled, grated ginger

To serve:

  • 1/4 cup (60 milliliters) sliced chives
  • 1/4 cup (60 milliliters) black and white sesame seeds, toasted
  • 1 tablespoon (15 milliliters) sesame oil

Special equipment:

  • Oil mister


Spray bottom of the multi-cooker with an oil mister (if you don’t have an oil mister, just lightly grease using oil on paper towel). Pour rice and water into pot. Place steamer rack inside multi-cooker.

Season salmon fillets with salt and white pepper. Spray skin of salmon with oil. Place fillets skin-side down on steamer rack. Close and lock lid. Close vent. Select Pressure Cook on high for five minutes.

For the maple teriyaki sauce, add honey, soy sauce, maple syrup, and ginger to a heavy saucepan and heat over medium. Stir until thickened, about five minutes, then set aside.

Once the salmon has finished cooked, quick release the steam by opening the valve, making sure to vent steam away from you.

Plate salmon and rice. Brush teriyaki sauce over the salmon two to three times. Sprinkle chives and sesame seeds over top, then drizzle with sesame oil. 


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