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    Home » Recipes » Easter

    How to Make Simple Steamed Salmon

    Published: Mar 25, 2023 by Sally Cameron · This post may contain affiliate links · 47 Comments

    4091 shares
    Jump to Recipe Print Recipe
    A white ovval platter of pink steamed salmon with lemons and herbs.

    If you're looking for a quick and easy way to prepare salmon, steaming is a great option in about 20 minutes. Not only is it a healthy cooking method, but it also takes just minutes to prepare. Let me show you how to make simple steamed salmon that can be served hot, warm, or chilled, and paired with a variety of delicious sauces and dressings.

    A white oval platter of pink steamed salmon with lemons and herbs.

    Whether you're an experienced cook or new to the kitchen, steamed salmon is practically foolproof. Think of it like poached salmon. Read on to learn how to make tasty steamed salmon in no time. Steaming: it's for more than vegetables and rice!

    Jump to:
    • Why You'll Like This recipe
    • Recipe Ingredients
    • Recipe Substitutions and Variations
    • Recipe Instructions
    • How to Skin Salmon
    • Serving Ideas
    • Sauce Ideas
    • Leftovers
    • Recipe FAQs
    • More Fish Recipes
    • ⭐️Did you Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This recipe

    I have roasted, seared and oven finished, sautéed, baked in parchment, poached, even grilled salmon. Then, I made steamed salmon.

    • You can have dinner on the table in minutes.
    • Serve steamed salmon hot, warm or even chilled (think salmon salad).
    • One of the most simple cooking methods.
    • Serve with a variety of sauces.
    • Steamed fish is a healthy choice.

    Recipe Ingredients

    Ingredients for steamed salmon on the counter.

    For the Salmon

    • Salmon: Wild salmon is the best choice but not always available due to seasons. For the best choices in salmon, check out this salmon buying guide. Tell the fishmonger what you want. Don't just take what ever they want to give you (especially at today's prices). I prefer center cut pieces that are thicker and more even to the tail pieces. If what's in the case doesn't look good, ask if they have any more they can cut for you.
    • Seasoning: Sea salt, ground black pepper, granulated garlic (optional).

    See the recipe card for measurements.

    For the Steaming Liquid

    Creating an aromatic, flavorful steaming liquid is an easy way to add a light boost of flavor to your steamed salmon. Combine cold water with:

    • Fresh lemons, sliced or juiced.
    • Crushed garlic cloves.
    • Fresh herbs like thyme sprigs, fresh tarragon, fresh parsley, bay leaf.
    • Dried herbs, thyme, Italian seasoning, Herbs de Provence, dill, bay leaves.
    • Chopped leek, shallot, or white onion
    • Sliced fennel or fennel fronds
    • White wine or white dry vermouth (optional).

    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.

    Recipe Substitutions and Variations

    What seasonings go well with steamed salmon? Try these:

    • For seasoning variations, try lemon pepper, everything but the bagel, this smoky favorite dry rub recipe or a homemade taco seasoning blend.
    • To skip the wine, substitute either vegetable broth or more lemon juice with water. You need enough liquid to come up to the bottom of the steamer basket.
    • Use dried herbs instead of fresh. Use 1-2 teaspoons (in the steaming broth).

    If you love salmon, try this easy smoked salmon dip.

    Recipe Instructions

    Start with salmon that is closer to room temperature rather than freezing cold out of the refrigerator. Let it sit unwrapped for 30-45 minutes on the counter.

    Step 1: Skin Off or On

    Decide whether you want to steam salmon with the skin on or off. Either is fine.

    Unlike seared salmon which gets crisp, steamed salmon skin is rubbery and gummy.I t's not something you'll likely want to eat. If you leave the skin on it's peels off easily right after steaming.

    If you want to skin the salmon, see step-by-step photos below or ask the fish counter to do it for you.

    Step 2: Check for Pin Bones

    Removing pin bones from raw salmon with pliers.
    Step 2: Check for pin bones.

    Many stores remove them for you. If not, remove them yourself. Gently rub your fingers over the sides and top of the fish. If you feel pin bones, remove them with small pliers or tweezers. Get ones that you keep in the kitchen just for this task. Fly fishing pliers work terrific.

    The aromatic steaming liquid to steam salmon with herbs, lemon, and shallots.
    Step 3: Create the steaming liquid.

    Step 3: Seasoning and Set-up

    You need a large cooking pot with a tight fitting lid, like a Le Creuset 5 ½ quart Dutch oven. To hold the salmon during steaming use a folding stainless steel steaming basket.

    The silicone baskets work well too (be sure it opens flat), as does a bamboo steamer basket or steam oven.

    What seasoning goes well with steamed salmon? Start with the simple basics of salt and pepper. I add granulated garlic. Also good are lemon pepper and everything but the bagel blend.

    A stainless stell folding steaming rack set into a pot of aromatic liquid for steaming fish.
    Step 3: Add the steaming rack.

    Step 4: Steam Salmon Fillets

    Salmon filets in a pot with lemon, herbs, shallots, ready for steaming.
    Step 4: Steaming the seasoned salmon filets.

    Place the steaming liquid ingredients into the pot, add the lid, and bring to a boil over medium-high heat. The water level should just reach the bottom of the steamer rack (basket), about an inch of water.

    Turn the heat down to medium heat. To prevent steamed salmon from sticking to the steamer basket give the basket a spritz of non-stick spray to insure easy release. Add the steamer basket to the pot.

    When steam is coming out of the lid, carefully place salmon filets into the basket.

    • How long should you steam salmon for? Steaming salmon takes about 8 minutes depending on thickness of filets.
    • How do you know when steamed salmon is cooked? Filets are done when the internal temperature reaches 145°F. Timing depends on the thickness of the fish. The salmon filets will be a light pinkish-orange color and firm (but not hard) to the touch.

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

    Pale peachy colored salmon filets after steaming in the steamer basket.
    Step 5: Steamed filets ready to serve.

    How to Skin Salmon

    Step 1: Skinning the salmon is optional. Either ask the person at the seafood counter to do it or do it yourself. I use a flexible knife called a filet knife but a thin, sharp, long knife works.

    How to skin salmon fillets, using a thin sharp knife.
    Step 1: skinning salmon with a long thin knife, filet knife.

    Slip the knife edge between the skin and the salmon flesh. Holding the knife parallel to the cutting board with the knife blade slightly up, grab the skin with your fingers and push (slice) away from you to the end of the filet. If it's too slippery, use a paper towel to hold it. Next, trim the bloodline if desired.

    Trimming the bloodline, the purple area on the skin side of salmon after skinning.
    Step 2: trimming bloodline (optional).

    The bloodline is the purple area you see on the skinned side. It can be strong tasting, which is why many people think they don’t like salmon. Try trimming out the bloodline for milder flavor. Leave it or trim it, it's up to you.

    Salmon filets trimmed of skin and bloodline and cut into individual portions.
    Step 3: Cutting the salmon into portions.

    Portion the salmon filets. If your salmon filet has a thick end and a flatter, thinner end, not to worry. Fold it under to create a more evenly thick piece of fish.

    Chef's tip: If it's a larger piece of salmon, portion it first, then it's easier to skin.

    Piece of raw salmon, uneven in thickness with a thicker and thinner end.
    Folded salmon creates a more even piece of fish for cooking.

    Serving Ideas

    What are some side dishes that go well with steamed salmon?

    Serve salmon fillets with brown or white rice, or quinoa. For a vegetable, serve it with steamed or roast asparagus, basic broccolini, or green beans.

    This steamed salmon recipe is terrific chilled and served atop a main course salad (like a salmon Caesar), or try steamed salmon in a classic South-of-France salad called a Nicoise (nee-swahz). It's fantastic in summer.

    Close up of a platter of salmon filets with lemon and herbs on a table.

    Sauce Ideas

    You can simply serve steamed salmon with lemon wedges, but there is so much more you can do. Here are sauce ideas for delicious salmon:

    • Quick creamy aioli: Mix together a little mayo, chopped fresh dill, fresh lemon juice, a little Dijon mustard.
    • For a terrific lemon, caper, Dijon vinaigrette, use this recipe.
    • Creamy Citrus Mango Sauce
    • A dollop of fresh basil pesto (or thinned for a dressing)
    • A tropical pineapple-mango salsa
    • Preserved Lemon Sauce
    • Go Greek with this easy Tzatziki sauce with Greek yogurt.
    • Traditional tomato salsa (great in summer).
    • An easy horseradish sauce (see this post for my recipe). Add some chives for color.
    • For an Asian accent, try a toasted sesame oil and soy sauce combination sprinkled with green onions.

    Leftovers

    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.

    How to steam Salmon | AFoodCentriclIfe.com

    Recipe FAQs

    What is the white stuff on steamed salmon?

    It's a protein called albumin. It's liquid in the flesh and turns white (coagulates) upon cooking. Too much of it means your salmon might be over cooked. A little bit is normal. And it's totally safe to eat.

    Is steamed salmon healthy?

    Absolutely. Salmon is a high quality protein source, 34 grams in 6 ounces of raw weight salmon. Farmed vs. wild vary slightly. Salmon is a great source of heart-healthy omega-3 fats and selenium, important for DNA synthesis, thyroid hormone metabolism, and reproductive health. Plus, it's a rich source of B12. Read this terrific article for more information.

    More Fish Recipes

    Steaming salmon is an easy way to get this heart healthy fish into your diet. Looking for more fish recipes?

    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • Miso halibut
      Pan Seared Halibut with Miso Sauce
    • Seared salmon
      Simple Stovetop Seared Salmon
    • black and white sesame salmon
      Black and White Sesame Salmon

    ⭐️Did you Make This Recipe?

    If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Steamed Salmon | AFoodCentriclIfe.com

    Simple Steamed Salmon

    Sally Cameron
    A fast, easy, and healthy recipe. Have dinner on the table in minutes. Serve salmon warm or chilled. Ideas for sauces are in the post with links to recipes.
    4.20 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Course Main Course, Salmon, Seafood
    Cuisine American
    Servings 4
    Calories 320 kcal

    Equipment

    • Steamer rack
    • Large pot or Dutch Oven

    Ingredients
      

    Steamed Salmon

    • 1 ¼ - 1 ½ pounds salmon filet cut into 4 equal pieces, skinned or not
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon granulated garlic optional
    • 1 lemon for serving
    • non-stick spray I use avocado oil spray

    Steaming Liquid (use all of these or what you have)

    • 3-4 cups water
    • 2 large garlic cloves peeled and crushed
    • ½ bundle fresh Italian parsley long stems trimmed
    • 1 lemon sliced
    • 1 bay leaf
    • 1 cup white wine or white vermouth optional
    • 1 handful fresh thyme sprigs or 2 teaspoons dried thyme
    • ¼ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 1 shallot, sliced or ½ small white onion or leek

    Instructions
     

    Prep the Salmon Fillets

    • Cut salmon filet into four equal pieces. Skin the salmon or leave it on for removal after steaming. See photos in post for help removing the skin. Sprinkle with salt, pepper and garlic.

    Make the Steaming Liquid

    • Add water and all of the rest of the steaming liquid ingredients to the pot. It should come just to the bottom of your steaming rack. Bring to a boil with lid on, then turn down to a simmer for 5 minutes to infuse a bit.
      Note - Use half of the steaming liquid ingredients under the rack and the rest with the salmon if you'd like.

    Steam Salmon Fillets

    • Spray steamer rack with non-stick spray. Add any of the lemon slices and herbs you 'd like to the rack and place the salmon filets on tops. Lift the rack into the steaming pot. The liquid level (about 1-inch) should come just to the bottom of the rack.) Steam salmon for about 8 minutes or until salmon reaches 140°F-145ºF internally when measured with a digital thermometer. Timing will depend on the thickness of your salmon. 
      Serve warm or chilled with sauce of choice. Ideas and links below. 

    Notes

    Salmon buying notes: Wild salmon is the best choice but not always available due to seasons. For the best choices in salmon, check out this salmon buying guide. Tell the fishmonger what you want. Don't just take what ever they want to give you. I prefer center cut pieces that are thicker and more even to the tail pieces. If what's in the case doesn't look good, asl if they have anymore in the back.
    Steamed salmon skin is rubbery and not appealing to eat, so either skin the salmon before steaming or after steaming. After steaming, the skin will peel write off.
    See photos in the post for help skinning salmon. 
    For flavorful sauce ideas, see the list with links in the post. 
     
     

    Nutrition

    Calories: 320kcalCarbohydrates: 5gProtein: 34gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 379mgPotassium: 927mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 15mgCalcium: 43mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Graciella says

      November 16, 2022 at 2:30 pm

      5 stars
      My all favorite way to enjoy Fish!!!

      Reply
    2. Pam says

      October 05, 2022 at 7:04 pm

      Thanks for the DETAILS! Like tucking in the thinner belly side and seasoning the water! I’m giving it a go this weekend in my bamboo steamer and I know it’s going be a beautiful and stress free dinner party. I hope this finds you in good spirits. Cheers.

      Reply
    3. Shera says

      July 18, 2021 at 8:12 pm

      I followed (mostly) Glenn's mom's recipe. Didn’t have the black beans. It was really good. I did it with the Kasilof River coho salmon my husband caught a couple of weeks ago and I didn’t want to mess it up for sure! Thanks, Glenn's mom.

      Reply
    4. Chris Cannock says

      November 13, 2019 at 10:04 pm

      Try Steamed Salmon with a Butter, Lemon and Caper Sauce. It really is tasty and also gives a lift to green Vegetables.

      Reply
    5. Yvonne says

      September 25, 2019 at 11:19 am

      Hi, how long to steam a filet of salmon (1.5kg)? Thanks

      Reply
      • Sally Cameron says

        October 01, 2019 at 5:55 pm

        Yvonne, looks like you talking about and entire filet, a side of salmon. It will depends on the thickness of the fish. Best way to tell is to use a digital thermometer. It should register 145°. Steaming salmon goes quick. Keep your notes in a kitchen journal. Hope that helps.

        Reply
    6. Nysha says

      August 17, 2019 at 4:56 pm

      Nice and simple recipe. Was a bit skeptical about the length of time but it worked beautifully!
      Thanks
      nyshaoren@me.com

      Reply
      • Sally Cameron says

        August 26, 2019 at 1:30 pm

        I know, right? It goes so quick.

        Reply
    7. David Curtin says

      June 26, 2019 at 11:52 am

      I used a 2 tier steamer you can do the veg under the salmon on top I fry them altogether at the end in butter just to coat them to add flavor with onion salt and garlic granules and Pepper , delicious quick meal !!!

      Reply
    8. Matt says

      October 11, 2018 at 1:06 pm

      Followed directions but middle of salmon was raw after 6 min :(. Not sure what I did wrong

      Reply
      • Sally Cameron says

        October 14, 2018 at 5:34 pm

        Hi Matt. Hmm, that is strange. Sorry you had that experience and thank you for telling me. I hope you just let it go longer until it was done. Fish is done when it reaches 145°F in the center (good to know) and use a digital cooking thermometer. I do this all of the time with salmon. Is your water really boiling and creating steam? Can you see it coming out from under the lid of the pan? It could be the thickness of your fish compared to what I get. Was your fish cold from the fridge?I use a 4-5 quart pan and a folding steamer rack. Hope you will try it again and please let me know so I can try to help you!

        Reply
    9. Jabe says

      July 17, 2018 at 9:09 am

      I am going to try this tonight! I bet it would be yummy with this salad dressing I make! Delicious as a sauce!
      https://food52.com/recipes/16940-april-bloomfield-s-lemon-caper-dressing

      Reply
    10. Judy says

      February 15, 2018 at 12:32 pm

      Do you discard the broth or is it served over the salmon?

      Reply
      • Sally Cameron says

        February 17, 2018 at 12:40 pm

        Hi Judy, good question. Discard it. It did it's job.

        Reply
    11. Joao says

      November 01, 2017 at 2:55 pm

      Hi, it sounds delicious indeed, but can you steam a whole fish using a fish kettle?
      In this case for how long should we steam the fish?

      Reply
      • Sally Cameron says

        November 03, 2017 at 4:32 pm

        Hi Jao. I've not done a whole salmon that way. This is quick and easy for portions of salmon, easier to manage than a whole fish. But if you have one of those big oval special pans with a steamer rack just for steaming fish, it should work fine. Place the liquid and herbs in the bottom, add the rack on top, place the whole filet on top, cover and steam. You don't want the whole fish, skin, bones, and all. Does that make sense?

        Reply
    12. Freaddy says

      October 28, 2017 at 10:16 pm

      Thanks, that was pretty good

      Reply
    13. @Goldgranary says

      October 27, 2017 at 9:07 pm

      We just tried it without thyme (just run out of it) but still tastes outstanding! I think the broth makes it juicy and yummy in every bite! Thanks for sharing!

      Reply
      • Sally Cameron says

        November 03, 2017 at 4:39 pm

        And so easy too, right? Use the herbs you have. I cook with a lot of thyme. If you do
        n't have fresh, use dried. The ratio from fresh to dried is 1 tablespoon of fresh = 1 teaspoon of dried.

        Reply
    14. Linda M says

      June 28, 2017 at 3:50 pm

      I don't cook but this recipie made me feel like I do Delicious and healthy too!

      Reply
      • Sally Cameron says

        June 30, 2017 at 3:56 pm

        It is SOO easy! You can do this! Try it!

        Reply
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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

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