How To Steam Salmon

By Sally Cameron on August 29, 2014

basics and how-to, Featured 3, fish & seafood, the daniel plan,


Steamed Salmon |

With time-starved schedules and the desire to eat healthy, everyone needs fast and easy recipes they can turn to. Here is one I’ve done a lot this summer – Steamed Salmon. You can have dinner on the table in just minutes. About six minutes to be exact. Steaming: it’s not just for vegetables.

Why Steam Salmon

For years I have roasted, seared and oven finished, sautéed in the pan, baked in parchment, poached, even grilled salmon. A few months ago I started steaming salmon. Steaming produces delicious, healthy, nutritious, moist salmon in a matter of minutes.

Once water passes the boiling point, it turns to steam, and steam cooks quickly and gently. It’s a great cooking technique for delicate seafood. An average thick filet takes about 5-6 minutes to steam.

How to Prep Salmon Filets

First, skin the fish. Either ask the person at the seafood counter to do it for you, or do it yourself with a thin, flexible knife. Here is how to skin a salmon filet and trim out the blood line. The bloodline is the purple area you will see after skiing the salmon. It can be strong tasting, which is why many people think they don’t like salmon. Try trimming out the bloodline.

Because we eat a lot of fish, I invested in a filet knife. If you eat a lot of fish, you might want to buy one. A filet knife is a good addition to your knife collection.

Next, remove pin bones. Run your fingers lightly over the fish to feel for any pin bones. If you find any, gently pull them out with clean pliers. You can buy fish pliers just to keep in the kitchen. Lately I’ve been using mini fishing pliers (thanks to my father-in-law). I like them because the are so small and don’t take up much room in the drawer. You can also use tweezers.

how to skin salmon|

how to skin salmon|

how to skin salmon|

Lastly, portion and fold if needed.  If your salmon filet has a thick end and a flatter, thinner end, not to worry. So that the thinner end does not over-cook, fold it under to create a more evenly thick piece of fish.

salmon filet|

folded salmon filet|

How to Steam Salmon

You will need a large pot with a tight fitting lid. I use a Le Creuset 5 1/2 quart Dutch oven, another great addition to your kitchen collection.

To hold the salmon, use a stainless steel steamer rack. Be sure it opens flat and has a removable center post. The OXO steamer works great. The newer silicon ones work well too.

steamer set up for salmon|

How to Steam Salmon

Create a quick and flavorful broth for your salmon to steam in. Add water, lemon juice, white wine (optional), dried or fresh herbs, bay leaf, and garlic plus salt and pepper to the bottom of the pot.With the lid on, bring to a boil, then turn down to low to simmer for 15-20 minutes to allow flavors to develop. If you are really in a hurry, skip the simmering part.

Next, give the steamer a spritz of non-stick spray to insure easy release. Insert the steamer and add the salmon. Place the lid back on and time for 5-6 minutes. The salmon will be a pale orange color. If you are nervous about cooking fish, it should be at least 145º (63º C) when measured with a digital thermometer.

Steamed Salmon |

steaming salmon |

How to Serve Steamed Salmon

Steamed salmon can be served hot, warm or even chilled. If serving chilled, you can steam and chill it a few hours ahead of time. For serving ideas, add a squeeze of lemon or sauce such as:

Steamed salmon is also nice used in a classic South-of-France salad called a Nicoise. It’s a meal unto itself.

Steamed Salmon|

How To Steam Salmon

Everyone needs fast and easy recipes they can turn to. Here is one I’ve done a lot this summer – Steamed Salmon. You can have dinner on the table in just minutes. Serve salmon warm or chilled. Ideas for sauces are in the post with links to recipes.


  • 1 salmon filet 12 ounces, see post for how-to, preferably wild, skinned and bloodline removed if desired
  • A few sprinkles sea salt pepper and granulated garlic
  • 3 cups water
  • 1 bay leaf
  • 2 crushed garlic cloves
  • 1 cup white wine optional, add 1 cup water if not using
  • A small handful fresh thyme sprigs or 2 teaspoons dried thyme
  • 1 lemon quartered and squeezed into water and rinds added
  • A few pinches of salt and pepper


  1. Cut salmon filet into two equal pieces. If one has a flatter, thinner end, fold it under first to create an even piece, then cut in half to achieve equal portions. Sprinkle with salt, pepper and garlic.
  2. Add water, bay leaf, garlic, wine, thyme, lemon, salt and pepper to the pot. Bring to a boil with lid on, then turn down to a low simmer. Simmer for 20 minutes to create a flavorful steaming broth. Note – the broth should come just to the bottom of your steamer. The quantity might need to be adjusted depending on the legs of your steamer.
  3. Spritz steam rack with non-stick, add to pot, add salmon, and steam with lid on for 5-6 minutes or until salmon reached 145º internally when measured wtih a digital thermometer. Serve warm or chilled with sauce of choice. See post for ideas and recipes.

Related Recipes


Leave a Comment
allison lane | June 29, 2010 at 8:02 pm

hi mrs.cameron! we had ur crusted salmon 2night and it was delicious! i cant belive u made that up!

    Chef Sally | June 29, 2010 at 8:07 pm

    Hi Allison! You are so cute! Glad you liked the salmon. Actually that was a friends recipe, Chef Rachelle. If you like salmon I have lots more good recipes for you! Keep practicing those knife skills we worked on. And you can call me Sally! And hey chef always works 🙂

Vicky | March 12, 2012 at 6:46 am

Looks gorgeous with the white and black sesame seeds!

Madonna/aka/Ms. Lemon | August 30, 2014 at 1:22 am

I love watching you prep food. I love seeing what you use to prep/cook/serve. It always looks so pretty. Now I need a filet knife.

Ordinary Blogger (Rivki Locker) | August 31, 2014 at 5:33 pm

I am a big fan of salmon but I have never tried it steamed. Bookmarking this to try some time soon. LOVE your green Le Creuset pan. 🙂

    Sally | August 31, 2014 at 6:55 pm

    Its so easy and fast Rivki! You will be amazed. Please report back if you try it.

    Sally | September 7, 2014 at 6:05 pm

    Me too Rivki! I have the Fennel Green Le Creuset in the #26 (5 1/2 qt) and the smaller orange Flame in #22, about 3 1/2 qt. Use them both all of the time. Great sizes. Hope you enjoy the salmon. Steaming the salmon is so easy and fast you will be amazed. Let me know!

Regina | September 22, 2015 at 4:43 pm

Best steamed recipes I’ve ever seen!

Stevie | March 13, 2016 at 5:27 pm

What is ythe oven temperature?

    Sally Cameron | March 13, 2016 at 6:56 pm

    There is no oven temperature Stevie. Its steamed on the stove top in a pot.

Billie | September 28, 2016 at 8:03 pm

I am glad to be one of many visitors on this great site (:
, regards for putting up.

Margarita | October 10, 2016 at 4:28 pm

Very nice and easy recipe. Thank you. Having it today for thanksgiving….
Cheers Sally.

Sarah | December 2, 2016 at 1:16 pm

How do you prevent the “white stuff” that comes on the top of salmon while cooking. I use the Tupperware Steamer and 2 fillets cook in 6 minutes. Should I turn them half way, because I noticed there was no “white stuff” on the bottom.

    Sally Cameron | December 2, 2016 at 1:20 pm

    Hi Sarah. The white stuff is just coagulated protein, also known as albumin. Totally natural. You might also be overcooking the salmon. And no, you do to need to turn the filets. Hope this helps!

Everett | December 2, 2016 at 1:23 pm

You are the only one to direct putting lid on pot. Thank you..

Ben | January 21, 2017 at 9:39 pm

In step 3 are you supposed to bring the Water back to a boil before inserting fish? WHat other fish are good to steam?

    Sally Cameron | January 22, 2017 at 8:41 am

    Hi Ben. The water should still be very hot and steaming. Just quickly remove the lid and place the salmon in the spot and steam. Does that make sense? It’s almost too easy!

Glenn | January 26, 2017 at 6:01 pm

Coming from a family that ran a Chinese restaurant, my Mom would steam the salmon by itself for 15-20 minutes then lay it on a platter. She would put crushed black beans, minced garlic, salt & pepper & then pour VERY hot vegetable oil on the salmon (Do this in a clean sink as the hot oil will splatter). When that hot oil hits the minced garlic on the salmon, what an incredible aroma! Then add dark soy sauce (not too much) & fresh cilantro or green onions on top. Served with steamed rice, it is delish! I do that now for my kids & grand kids.

rashvir | January 28, 2017 at 8:47 am

can you use the water again right after to cook a few more pieces?

Pauline Sowden | March 14, 2017 at 6:06 pm

Hi there ms. Cameron

If you presoak the salmon for 15 min or so in about 6cups of water with a couple tbsp of sea salt, you eliminate the white protein coming out. Saw it on ATK last year.
Love, love, steamed salmon

    Sally Cameron | March 14, 2017 at 8:55 pm

    Hi Pauline. Thanks for your comment. Like you, we love steamed salmon. So easy, fast and healthy. The white stuff that comes out of salmon, when it is cooked too quickly, too hot, or too long, is albumin; basically coagulated protein. Brining can help, although I have not done that, as I don’t overcook my salmon. Over-cooking fish is easy to do and common as many people are unsure of cooking fish at the beginning and are fearful of under cooking. Then it gets over done, and sometimes the albumin comes out. I also season my salmon a few minutes ahead of time with sea salt, pepper, and granulated garlic, which might affect it as in brining. What ever you do, happy cooking and enjoy your salmon!

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