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.
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.