Everyone needs fast and easy recipes they can turn to. Here is one I’ve done a lot this summer – Steamed Salmon. You can have dinner on the table in just minutes. Serve salmon warm or chilled. Ideas for sauces are in the post with links to recipes.
Course Main Course, Salmon, Seafood
Keyword salmon, Steamed
Prep Time 10minutes
Cook Time 6minutes
Total Time 16minutes
Steamer rack (without center post if round)
Large pot or Dutch Oven
1 1/2poundssalmon filetpreferably wild, skinned
2teaspoonsextra virgin olive oil
1/2teaspoonground black pepper
1/2 teaspoongranulated garlic
2garlic clovespeeled and crushed
1cupwhite wineoptional, add 1 cup water if not using
1lemonquartered and squeezed into water and rinds added
A few pinches of salt and pepper
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.
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.
Spray steamer rack with non-stick (or use a little oil), add to pot, add salmon, and steam with lid on for 5-6 minutes or until salmon reached 145º 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.