With time-starved schedules and the desire to eat healthy, everyone needs easy favorite recipes they can turn to. Here is one I’ve done a lot this summer – steamed salmon. Never done it? It's an easy, healthy and fast way to cook salmon. Steaming: it’s not just for vegetables but an all round great cooking method. Read on to learn how to steam salmon fillets.
Why Steam Salmon
For years I have roasted, seared and oven finished, sautéed, baked in parchment, poached, even grilled salmon. A few months ago I started steaming salmon. You can have dinner on the table in minutes. About six minutes to be exact.
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 salmon fillet takes 5-6 minutes to steam (not much time!).
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Skin the Salmon
Either ask the person at the seafood counter to do it for you, or do it yourself with a thin, flexible knife like a fillet knife. See photos below for how to skin a salmon filet. Next trim the bloodline.
Trim the Blood Line
The bloodline is the purple area you will see after skinning the salmon. It can be strong tasting, which is why many people think they don’t like salmon. Try trimming out the bloodline for milder flavor. If that doesn't bother you, leave it.
Remove Pin Bones
Run your fingers lightly over the fish feeling 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. I use mini needle nose fisherman's pliers because they are small and don’t take up much room in the drawer. You can also use tweezers.
When you pull out the pin bones, place two fingers over each side of the pin bone with one hand, and with the other hand and pliers, pull gently with (not against) the salmon so you disrupt the flesh as little as possible.
Portion Fillets
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.
Season the top of the salmon fillets with sea salt, black pepper, and optionally granulated garlic. Lemon pepper is nice too.
Tools
You will need a large pot with a tight fitting lid. I use a Le Creuset 5 ½ quart Dutch oven. To hold the salmon during steaming use a stainless steel steaming basket. Be sure it opens flat and has a removable center post. The silicone ones work well too, as does a bamboo steamer basket.
Steaming Broth
Create a quick and flavorful broth for your salmon to steam in. Add water, lemon juice and lemon slices, white wine (optional), dried or fresh herbs, bay leaf, and garlic plus salt and pepper to the bottom of the pot.
Instructions
With the lid on, bring broth to a boil over medium-high heat, then turn the heat down to low to simmer for 15-20 minutes allowing flavors to develop. If you are in a hurry, skip the simmering part.
Give the steamer a spritz of non-stick spray to insure easy release. Insert the steamer and place salmon on the rack. Place the lid back on for 5-6 minutes of cooking time. The salmon will be a light orange color when finished.
If you are nervous about cooking fish, it should be at 145º (63º C) when measured with a digital thermometer.
Serving Temperature
Steamed salmon can be served hot, near room temperature, or chilled. If serving chilled, you can steam it, place it on a sheet pan in the refrigerator, and chill it a few hours ahead of time.
Serving Ideas
For serving ideas, add a squeeze of lemon with a drizzle of extra virgin olive oil (lemon olive oil is terrific). For an Asian accent, try a toasted sesame oil and soy sauce combination sprinkled with green onions. Here are other sauce ideas for tasty steamed salmon:
- Creamy Citrus Mango Sauce (works nice with chilled steamed salmon as a dressing over fresh salads greens)
- Blackberry-wine sauce (from this recipe)
- A dollop of fresh basil pesto
- A tropical pineapple-mango salsa
- Nectarine and tomato chutney
- Preserved Lemon Sauce
- Mix together fresh dill, fresh lemon juice, a little Dijon mustard and mayo.
More Recipes
For more healthy recipes, try steamed salmon in a classic South-of-France salad called a Nicoise. It’s a delicious meal unto itself. Steaming salmon is an easy way to get this heart healthy fish into your diet. Looking for another salmon recipe? Try black and white sesame salmon or this simple stovetop seared salmon.
📖 Recipe
How To Steam Salmon
Equipment
- Steamer rack (without center post) or bamboo steamer
- Large pot or Dutch Oven
Ingredients
- 1 ½ pounds salmon filet preferably wild
- 2 teaspoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon granulated garlic
- 3 cups water
- 1 bay leaf
- 2 garlic cloves peeled and crushed
- 1 cup white wine optional, add 1 cup water if not using
- 1 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
Instructions
Prep the Salmon Fillets
- If not skinned, first skin the salmon. See photos in post for help. Cut salmon filet into four equal pieces. If one has a flatter, thinner end, fold it under first to create an even piece. Drizzle with the oil then sprinkle with salt, pepper and garlic.
Make the Steaming Broth
- 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. Turn the heat up until the broth is boiling and steam is coming out of the pan lid.
Steam Salmon Fillets
- Spray steamer rack with non-stick spray, add to pot, add salmon, and steam with lid on for 5-6 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. See post for ideas and recipe links.
Graciella says
My all favorite way to enjoy Fish!!!
Pam says
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.
Shera says
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.
Chris Cannock says
Try Steamed Salmon with a Butter, Lemon and Caper Sauce. It really is tasty and also gives a lift to green Vegetables.
Yvonne says
Hi, how long to steam a filet of salmon (1.5kg)? Thanks
Sally Cameron says
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.
Nysha says
Nice and simple recipe. Was a bit skeptical about the length of time but it worked beautifully!
Thanks
nyshaoren@me.com
Sally Cameron says
I know, right? It goes so quick.
David Curtin says
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 !!!
Matt says
Followed directions but middle of salmon was raw after 6 min :(. Not sure what I did wrong
Sally Cameron says
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. 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!
Jabe says
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
Judy says
Do you discard the broth or is it served over the salmon?
Sally Cameron says
Hi Judy, good question. I discard it.
Joao says
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?
Sally Cameron says
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?
Freaddy says
Thanks, that was pretty good
@Goldgranary says
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!
Sally Cameron says
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.
Linda M says
I don't cook but this recipie made me feel like I do Delicious and healthy too!
Sally Cameron says
It is SOO easy! You can do this! Try it!