Steamed Salmon

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

4.34 from 12 votes

Tender, moist steamed salmon in about 20 minutes, with simple seasonings and an aromatic steaming liquid. Serve warm or chilled with your favorite sauce

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 fillet 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 oil spray

Steaming Liquid (use all of these or what you have)

3-4 cups water enough to reach the bottom of the steamer rack
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 the salmon into four equal portions. Remove the skin before steaming or leave it on and remove it afterward. Season with salt, pepper, and optional granulated garlic.

Make the Steaming Liquid

Add the water and remaining steaming liquid ingredients to a large pot. The liquid should reach just below the steamer rack. Cover, bring to a boil, then reduce to a simmer for 5 minutes to infuse the liquid.

Steam Salmon Fillets

Lightly spray the steamer rack with avocado oil. Arrange lemon slices and herbs on the rack, then place the salmon fillets on top.
Place the rack in the pot, keeping the salmon above the simmering liquid. Cover and steam for approximately 8 minutes, depending on the thickness of the fillets. Check the internal temperature with a digital thermometer. It is done when it reaches 145°F.
Serve warm or chilled with your favorite sauce.

Notes

Buying salmon: Choose evenly thick, center-cut salmon fillets for more consistent cooking. Wild salmon is my preference when available. For seafood sourcing recommendations, consult Seafood Watch.

Skin and bloodline: Salmon skin becomes rubbery when steamed. Remove it before cooking or peel it away afterward. If desired, trim the darker bloodline for a milder flavor. See the step-by-step photos in the post for guidance.

Nutrition