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.
Lita Watson says
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!?
Sally Cameron says
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.
Pauline Sowden says
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
Sally Cameron says
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!
rashvir says
can you use the water again right after to cook a few more pieces?
Sally Cameron says
Yes you sure can Rashvir!
Sally Cameron says
Absolutely!
Glenn says
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.
Sally Cameron says
Sounds delicious Glenn, lucky family!
Ben says
In step 3 are you supposed to bring the Water back to a boil before inserting fish? WHat other fish are good to steam?
Sally Cameron says
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!
Everett says
You are the only one to direct putting lid on pot. Thank you..
Sarah says
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.
Sally Cameron says
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!
Margarita says
Very nice and easy recipe. Thank you. Having it today for thanksgiving....
Cheers Sally.
Billie says
I am glad to be one of many visitors on this great site (:
, regards for putting up.
Stevie says
What is the oven temperature?
Sally Cameron says
There is no oven temperature Stevie. Its steamed on the stove top in a pot.
Regina says
Best steamed recipes I've ever seen!
Ordinary Blogger (Rivki Locker) says
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. 🙂
Sally says
Its so easy and fast Rivki! You will be amazed. Please report back if you try it.
Sally says
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!
Madonna/aka/Ms. Lemon says
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.
Vicky says
Looks gorgeous with the white and black sesame seeds!
allison lane says
hi mrs.cameron! we had ur crusted salmon 2night and it was delicious! i cant belive u made that up!
Chef Sally says
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 🙂