How to Make Simple Steamed Salmon

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.

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 Suggestions
• 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

For the Salmon

• Salmon: Wild salmon is the best choice but not always available due to seasons so look for good frozen salmon or farmed salmon.
• 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).

Chef's Tip: How to buy salmon. 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 versus tail pieces. If what's in the case doesn't look good, ask if they have any more they can cut for you. For the best choices in salmon, check out this salmon buying guide.

If you love salmon, try this easy smoked salmon dip. It's a reader favorite on my website.

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

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. Needle nose fly fishing pliers work terrific.

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.

Step 4: Steam Salmon Fillets

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 the 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.

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.

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.

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.

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.

Serving Suggestions

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.

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.

Recipe FAQs

More Fish Recipes

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

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