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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. Lita Watson says

      June 11, 2017 at 12:59 am

      Streaming salmon!? That sounds incredible! Thank for giving a brand new ways to cook salmon, How long can it be preserve in refrigerator if I have some leftovers!?

      Reply
      • Sally Cameron says

        June 17, 2017 at 5:25 pm

        Hi Lita. If you are steaming the salmon and plan to use it chilled, such as in a salad or as a chilled main, it will last up to three days in the fridge. Great as we go into hot summer weather. Steam on Sunday and enjoy during the week with an herbed aioli, pesto, out many other sauces. I like to mix Veganaise with Dijon, capers, lemon, a little finely minced shallot and, if I have it, finely chopped fresh dill. Makes a great chilled topping.

        Reply
    2. Pauline Sowden says

      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

      Reply
      • Sally Cameron says

        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!

        Reply
    3. rashvir says

      January 28, 2017 at 8:47 am

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

      Reply
      • Sally Cameron says

        January 28, 2017 at 11:30 am

        Yes you sure can Rashvir!

        Reply
      • Sally Cameron says

        August 23, 2017 at 6:22 pm

        Absolutely!

        Reply
    4. Glenn says

      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.

      Reply
      • Sally Cameron says

        January 28, 2017 at 11:31 am

        Sounds delicious Glenn, lucky family!

        Reply
    5. Ben says

      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?

      Reply
      • Sally Cameron says

        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!

        Reply
    6. Everett says

      December 02, 2016 at 1:23 pm

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

      Reply
    7. Sarah says

      December 02, 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.

      Reply
      • Sally Cameron says

        December 02, 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!

        Reply
    8. Margarita says

      October 10, 2016 at 4:28 pm

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

      Reply
    9. Billie says

      September 28, 2016 at 8:03 pm

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

      Reply
    10. Stevie says

      March 13, 2016 at 5:27 pm

      What is the oven temperature?

      Reply
      • Sally Cameron says

        March 13, 2016 at 6:56 pm

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

        Reply
    11. Regina says

      September 22, 2015 at 4:43 pm

      Best steamed recipes I've ever seen!

      Reply
    12. Ordinary Blogger (Rivki Locker) says

      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. 🙂

      Reply
      • Sally says

        August 31, 2014 at 6:55 pm

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

        Reply
      • Sally says

        September 07, 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!

        Reply
    13. Madonna/aka/Ms. Lemon says

      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.

      Reply
    14. Vicky says

      March 12, 2012 at 6:46 am

      Looks gorgeous with the white and black sesame seeds!

      Reply
    15. allison lane says

      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!

      Reply
      • Chef Sally says

        June 29, 2010 at 8:07 pm

        Hi Allison! You are so cute! Glad you liked the salmon. 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 🙂

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

    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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