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    Home » Recipes » The Daniel Plan

    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 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

    Ingredients for steamed salmon on the counter.

    For the Salmon

    • Salmon: Wild salmon is the best choice but not always available due to seasons.
    • 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.

    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.

    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: 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 4: Steam Salmon Fillets

    Salmon filets in a pot with lemon, herbs, shallots, ready for steaming.

    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.

    Pale peachy colored salmon filets after steaming in the steamer basket.

    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 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.

    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.
    4.28 from 11 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. 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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