Preheat oven to 350F

In an oven-proof baking dish (large enough for salmon fillets to lay flat) combine oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and pepper.

Lay salmon fillets in baking dish with sauce (flat side with skin facing up).

Bake for 20-25 minutes. Carefully remove salmon from baking dish, flipping salmon over so that the flat side (skin side) is on serving platter (reserving sauce in baking dish).

Set oven to broil. Place baking dish with remaining sauce back into the oven (about 6 inches from heat) for an additional 1-2 minutes to thicken sauce. Remove baking dish from oven and spoon sauce over salmon. Garnish with fresh cilantro and green onions.

Salmon will continue to cook for a few minutes once you’ve removed from the oven so keep this in mind

Set Instant Pot to sauté function. Add olive oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and black pepper. Mix and bring to a simmer. As soon as mixture starts to simmer, turn off the sauté function.

Add salmon, skin-side up. Spoon sauce over salmon. Set Instant Pot to Manual and cook on low pressure for 1 minute. Allow pressure to release naturally for 5 minutes; then set pressure release to manual and release any remaining steam. Check salmon for doneness, if necessary (if filets are extra thick) cook an additional minute or so using the sauté function.

Lift the salmon (carefully) onto a serving platter, flipping so that the skin side is down and the browned, caramelized side is facing up. Set Instant Pot to sauté function one final time, allowing the sauce remaining in the pot to reduce and become thick and syrupy (about2- 3 minutes). Spoon sauce over salmon and garnish with fresh cilantro and sliced green onions ( both white and green parts). Drizzle with additional lime juice if desired.