Simple Steamed Salmon

Close up of a platter of salmon filets with lemon and herbs on a table.

4.34 from 12 votes

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.

Prep Time10

Cook Time8

Total Time18

Course: Main Course, Salmon, Seafood

Cuisine: American

Servings:

Calories: 320kcal

Author: Sally Cameron

Equipment

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
avocado 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. 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.

Steam Salmon Fillets

Spray steamer rack with non-stick spray. Add a few extra lemon slices and herbs 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 (and price). 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 they can cut for you.

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. Before steaming oyu can trim out the bloodline, which can have a stronger flavor.

See photos in this post for help skinning salmon.

For flavorful sauce ideas, see the photos of ideas at the end of the post.

Nutrition