How to Make Steamed Salmon

Steamed salmon is one of the easiest and healthiest ways to prepare salmon-and it's ready in just 20 minutes. Steaming keeps the fish incredibly moist, tender, and flaky without any added fat or fuss. Whether you're making a quick dinner or planning ahead for meal prep, this simple method shows you how to steam salmon perfectly every time. Serve it hot, warm, or chilled with your favorite sauces, herbs, or grain bowls.

Whether you're an experienced cook or new to the kitchen, steamed salmon is practically foolproof. It's a clean, simple cooking method that yields moist, flaky salmon every time. This method works with salmon, skin-on or off, and adapts well to any seasoning. It's also ideal for meal prep: make extra and serve it chilled over salads or grain bowls later in the week. Steaming: it's for more than vegetables and rice!

Steamed Salmon Recipe Snapshot

• Fast & Foolproof - Steamed salmon cooks in minutes with no babysitting. Perfect for busy weeknights.
• Versatile - Serve it hot, warm, or chilled.
• Light, Clean & Healthy - Steaming locks in moisture without needing oil or butter.
• Endlessly Adaptable - Pair it with your favorite sauces or just a squeeze of lemon.

Follow these easy directions for how to skin salmon at home.

Ingredients You'll Need

For the Steamed Salmon

• Salmon - Wild salmon is the top choice for flavor and nutrition, but it's seasonal and not always easy to find. Good-quality frozen wild salmon is a great alternative. If opting for farmed, look for sustainably raised options.
• Seasoning - Keep it simple: sea salt, freshly ground black pepper, and a little granulated garlic if you like. The clean flavor of steamed salmon doesn't need much.

See the recipe card for ingredient measurements.

For the Steaming Liquid

An aromatic steaming liquid gently infuses the salmon with subtle flavor-no marinade needed. Simply combine cold water with any of the following:

• Fresh Lemon - Sliced or juiced for brightness.
• Garlic - Lightly crushed cloves add mellow depth.
• Herbs
  • Fresh: thyme, tarragon, parsley, bay leaves
  • Dried: dill, thyme, Italian seasoning, or Herbs de Provence
• Aromatics - Add chopped leek, shallot, onion, or sliced fennel (or fennel fronds) for more complexity.
• Wine (Optional) - A little dry white wine or vermouth adds a touch of acidity and elegance.

Chef's Tip: Use what you have to create the steaming liquid. Always use lemon, garlic and some herbs, and add the other items if you have them.

Substitutions and Variations

• Seasoning Blends - Swap the basic salt and pepper for lemon pepper, everything but the bagel seasoning is great, my homemade smoky dry rub, or even a homemade taco seasoning blend for a fun twist.
• No Wine? No Problem - To steam salmon without wine, use vegetable broth, water with a generous splash of lemon juice, or a mix of both. You'll need enough liquid to just reach the bottom of the steamer basket.
• Herb Swaps - If you're out of fresh herbs, substitute 1-2 teaspoons of dried herbs (like dill, thyme, or Italian seasoning) in the steaming liquid for subtle, aromatic flavor.

Chef's Tip: How to buy salmon. Don't be shy at the fish counter-tell the fishmonger exactly what you want. Don't just take whatever they hand you (especially at today's prices). I always ask for center-cut salmon fillets. They're thicker, more even, and cook more consistently than thinner tail pieces. If what's in the case looks tired (not great), ask if they have any more in the back they can cut fresh for you. It's absolutely okay to be choosy-you're the customer. For the best choices in salmon, check out this salmon buying guide.

If you love salmon, try this easy smoked salmon dip. It's a reader favorite on my website for good reason!

How to Steam Salmon

To get salmon ready for steaming, there's a little easy prep work.

1) Skin the Salmon (or not)

Either works, but here's the difference:

• Skin-on salmon will turn rubbery when steamed (unlike when it's seared or grilled), so it's typically not something you'll want to eat. However, it does peel off easily after steaming if you leave it on.
• Skinless salmon (deskinned) results in a cleaner, more refined presentation and allows you to remove the bloodline-that darker flesh that can have a stronger, more assertive flavor. I generally remove the skin and bloodline.

If you prefer skinless fillets but don't want to do it yourself, ask your fishmonger to skin it for you. Or follow my step-by-step photos in this post to remove the salmon skin at home.

2) Check for Pin Bones

Before steaming, always check for pin bones-those fine, flexible bones that run through the fillet. Many grocery stores or fish counters remove them for you, but it's worth double-checking.

To find them, gently run your fingers along the top and sides of the salmon. (Tip: slightly damp fingers make it easier to feel the bones.) If you find any, remove them with clean kitchen tweezers or a pair of needle-nose pliers. I keep a pair of small fly fishing pliers in my kitchen just for this-perfect for the job.

Removing pin bones ensures a smoother texture and a more enjoyable eating experience-especially important if you're serving the salmon cold or flaked into a salad.

3) Seasoning & Steaming Setup

Now it's time to season and set up for steaming. First, you'll need a large pot with a tight-fitting lid. I use a 5 ½-quart Le Creuset Dutch oven, but any similar-sized pot works. The key is a snug lid that traps steam efficiently.

To hold the salmon above the steaming liquid, use a folding stainless steel steaming basket-it's simple, affordable, and fits in most pots. A silicone steamer basket is another great option (just make sure it opens flat). If you have a bamboo steamer or steam oven, those work fine too.

4) Steam Salmon Fillets

What seasoning goes well with steamed salmon? Start with the basics: sea salt and freshly ground black pepper. I also like to add a touch of granulated garlic. Want to mix it up? Try lemon pepper or an "everything but the bagel" blend for something bolder.

Chef's tip: If you have salmon fillets where there is one thinner end, fold it under to create a more evenly thick piece of fish.

To set up the steamer:

• Add your steaming liquid ingredients (water, herbs, aromatics, etc.) to the pot.
• Cover with the lid and bring to a boil over medium-high heat.
• The water level should just reach the bottom of your steamer basket.

Once boiling, reduce the heat to medium. Lightly spray the steamer basket with avocado oil spray or another neutral oil to prevent the salmon from sticking. Place the basket into the pot. When steam begins escaping the lid, carefully add the salmon fillets in a single layer.

How long should you steam salmon?

Steamed salmon typically takes about 8 minutes, depending on the thickness of the fillets. Thicker cuts may need 9-10 minutes, while thinner fillets could be done in 6-7.

How do you know when steamed salmon is cooked?

Salmon is done when:

• The internal temperature reaches 145°F (per USDA guidelines).
• The flesh turns a light pinkish-orange color.
• It's firm to the touch, but not hard or dry.

Chef's tip on temperature: Steamed salmon is typically done at an internal temperature between 140°F and 145°F. At 140°F, the center stays slightly soft and silky. At 145°F, it's fully opaque and firm, yet still moist. Choose the doneness that feels right for you-there's no one-size-fits-all when it comes to perfectly cooked salmon.

When salmon is steamed, move it to plates for serving or cooling and refrigerating with a flexible fish spatula.

Serving Suggestions and Sauces

Serve steamed salmon with brown or white rice, quinoa, and a simple vegetable such as roasted asparagus, broccolini, or French green beans. It's equally delicious chilled over a main-course salad, such as a salmon Caesar or classic French Niçoise salad.

For sauces, keep it simple with fresh lemon and herbs, or try one of these flavorful options:

• Creamy citrus mango sauce: Bright, creamy, and especially good with chilled salmon.
• Lemon-dill aioli: Combine mayonnaise, fresh dill, lemon juice, and a little Dijon mustard.
• Fresh basil pesto: Spoon over the salmon or thin slightly for a dressing.
• Pineapple-mango salsa: A fresh, tropical contrast to the delicate fish.
• Tzatziki: A cool Greek yogurt sauce with cucumber, garlic, and dill.

Leftovers and Storage

Cooked steamed salmon lasts 3 days in the refrigerator, making it a pretty good choice for meal prep. It's just as delicious the next day. Store in an airtight container and be sure to label and date.

Recipe FAQs

Great Sauce Recipes for Steamed Salmon

Whether you're serving your salmon hot or chilled, these sauces bring it to life.

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