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    Home » Recipes » the daniel plan

    A Quick Lesson on How To Steam Salmon

    Published: Aug 29, 2014 · Modified: Jul 29, 2022 by Sally Cameron · This post may contain affiliate links · 47 Comments

    4078 shares
    Jump to Recipe Print Recipe

    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.

    How to steam Salmon | AFoodCentriclIfe.com

    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!).

    Jump to:
    • Why Steam Salmon
    • Skin the Salmon
    • Trim the Blood Line
    • Remove Pin Bones
    • Portion Fillets
    • How to Season Salmon
    • Tools
    • Steaming Broth
    • Instructions
    • Serving Temperature
    • Serving Ideas
    • More Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    how to skin salmon|AFoodCentricLife.com
    Skinning salmon fillets.

    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.

    how to skin salmon|AFoodCentricLife.com
    Trimming salmon blood lines.

    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.

    removing pin bones from salmon
    Removing pin bones from a salmon filet.

    Portion Fillets

    how to skin salmon|AFoodCentricLife.com
    Portion salmon 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.

    How to steam Salmon | AFoodCentriclIfe.com
    A piece of raw salmon.

    How to Season Salmon

    Season the top of the salmon fillets with sea salt, black pepper, and optionally granulated garlic. Lemon pepper is nice too.

    folded salmon filet|AFoodCentricLife.com
    A piece of raw salmon ready to cook.

    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.

    How to steam Salmon | AFoodCentriclIfe.com

    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.

    How to steam Salmon | AFoodCentriclIfe.com

    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.

    Steamed Salmon | AFoodCentriclIfe.com

    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.
    How to steam Salmon | AFoodCentriclIfe.com

    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

    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.
    4.12 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 8 mins
    Total Time 18 mins
    Course Main Course, Salmon, Seafood
    Cuisine American
    Servings 4
    Calories 320 kcal

    Equipment

    • Steamer rack (without center post) or bamboo steamer
    • Large pot or Dutch Oven

    Ingredients
      

    Steamed Salmon

    • 1 ½ pounds salmon filet cut into 4 equal pieces
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon granulated garlic optional
    • 1 lemon for serving
    • non-stick spray I use avocado spray

    Steaming Liquid (see notes and use what you have)

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

    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. Sprinkle with salt, pepper and garlic.

    Make the Steaming Liquid

    • Add water, bay leaf, garlic, wine, thyme, lemon, salt and pepper 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 - you can 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 and steam 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. See post for ideas and recipe links. 

    Notes

    Aromatic options for your steaming liquid.
    • 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).

    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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    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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