Steaming Salmon Perfection: A Simple Guide To Mastery

Steamed salmon is a quick, easy, and healthy dish that can be served hot, warm, or chilled. It is a versatile dish that can be scaled up or down, making it perfect for a weeknight dinner or a dinner party. The cooking method is simple and involves steaming the salmon in a delicious broth or wine, resulting in tender and flavourful fish. This technique is inspired by Turkish and Chinese cuisine and is a great way to preserve the natural flavour of the fish.

How to prepare the salmon for steaming

Preparing salmon for steaming is a quick and easy process. Here is a step-by-step guide to help you get started:

Step 1: Choosing the Salmon

When buying fresh salmon, look for fillets that are firm to the touch, spring back when poked, and have a moist appearance. Avoid salmon that is grey, brown, or has dark spots. Ideally, you should cook fresh salmon within 24 hours of purchase. If you are using frozen salmon, make sure it is fully thawed before bringing it to room temperature.

Step 2: Preparing the Salmon Fillets

Cut the salmon into equal-sized portions, typically around 6-7 oz each. If you prefer, you can ask your fishmonger to do this for you. Check the salmon fillets for pin bones by gently running your fingers over the sides and top of the fish. If you feel any bones, remove them with small pliers or tweezers.

Step 3: Seasoning the Salmon

Place the salmon fillets in a bowl and drizzle with olive oil. Add your choice of seasonings, such as salt, pepper, garlic, cumin, coriander, or Aleppo pepper. Toss the salmon gently to ensure it is evenly coated with the oil and seasonings.

Step 4: Creating a Steaming Liquid (Optional)

Creating a steaming liquid is optional but can add extra flavour to your steamed salmon. In a separate bowl, combine cold water with ingredients such as lemon slices or juice, crushed garlic cloves, fresh or dried herbs, white wine, or vegetable broth. You can also experiment with other ingredients like chopped leeks, shallots, or white onions.

Step 5: Assembling the Pot

Line a heavy-bottomed pot or Dutch oven with parchment paper, leaving enough slack on each side to fold over the salmon. Add a bed of sliced onions to the pot, then place the seasoned salmon fillets on top, skin-side down. If desired, you can add lemon slices, garlic, fresh herbs, or other ingredients of your choice on top of the salmon.

How to make a steaming liquid

To make a steaming liquid for salmon, you'll need a few ingredients and a large cooking pot with a tight-fitting lid. Here's a step-by-step guide:

• Ingredients: Gather your ingredients, which can include a combination of cold water, fresh lemons (sliced or juiced), crushed garlic cloves, fresh herbs like thyme, fresh tarragon, parsley, or bay leaf, dried herbs like thyme, Italian seasoning, Herbs de Provence, dill, or bay leaves, chopped leek, shallot, or white onion, sliced fennel or fennel fronds, and white wine or dry vermouth (optional).
• Preparation: In your large cooking pot, combine cold water with the ingredients of your choice. Always include lemon, garlic, and some herbs, and add other items based on your preference or availability.
• Cooking: Place the pot on the stove and turn the heat to medium-high. Cover the pot with the lid and wait for the water to come to a boil. This boiling liquid will create the steam needed to cook the salmon.
• Steaming: Once the water is boiling vigorously, reduce the heat to medium. At this point, you can add your salmon fillets to the steamer basket and place it in the pot. Make sure the steaming liquid reaches just below the steamer basket to ensure effective steaming.
• Timing: Steam the salmon for about 8 minutes, depending on the thickness of the fillets. The salmon is cooked when it reaches an internal temperature of 145°F (63°C). It should have a light pinkish-orange color and feel firm but not hard to the touch.

How to season the salmon

Seasoning salmon is a crucial step in the cooking process, enhancing its natural flavour and juiciness. Here is a detailed guide on how to season salmon for a delicious steamed dish:

Selecting the Right Salmon:

Start by choosing fresh salmon fillets or a large piece of salmon that you can cut into portions. Look for salmon with a firm texture, moist appearance, and a pleasant, fresh aroma. Avoid salmon with dark spots, discolouration, or a slimy surface. If using frozen salmon, ensure it is fully thawed before seasoning and cooking.

Basic Seasonings:

The simplest way to season salmon is to sprinkle it with salt and pepper. Sea salt or kosher salt is preferred for their pure flavour and texture. Freshly cracked black pepper adds a subtle bite to the dish. This basic combination provides a classic foundation for your steamed salmon.

Aromatics and Herbs:

Adding aromatics and herbs takes your salmon's flavour to the next level. Here are some options to consider:

• Garlic: Use fresh, thinly sliced garlic cloves or granulated garlic. Garlic enhances the salmon's flavour without overwhelming it.
• Onions: Yellow or white onions, sliced thinly, provide a savoury base for the fish and pair well with garlic.
• Lemons: Fresh lemon slices or lemon juice add a bright, acidic touch that complements the salmon's natural flavour.
• Fresh Herbs: Parsley, dill, thyme, and basil are excellent choices to garnish the salmon, adding a burst of freshness.

Spices and Condiments:

To give your steamed salmon a unique twist, try incorporating some of these spices and condiments:

• Cumin and Coriander: These ground spices add depth and a subtle warmth to the dish.
• Aleppo Pepper: This pepper variety contributes a mild spiciness and a fruity note.
• Soy Sauce: A drizzle of soy sauce lends a savoury, umami flavour to the salmon.
• Shaoxing Wine: This Chinese rice wine, used in Shanghai-style steamed salmon, imparts a distinct aroma and flavour.

Combining the Seasonings:

You can combine the seasonings in various ways to create a flavourful blend:

• Marinade: Mix salt, pepper, and your chosen spices or herbs with olive oil to create a marinade. Rub or coat the salmon generously with this mixture, allowing the flavours to penetrate the fish.
• Layering: Place a bed of sliced onions and garlic at the bottom of your cooking dish, then arrange the salmon on top. Add the remaining seasonings, such as lemon slices, fresh herbs, and a drizzle of olive oil. This method ensures that the salmon absorbs flavours from both the bottom and top layers.
• Pouch or Parchment: For a more intense infusion of flavours, place the salmon, seasonings, and a splash of liquid (white wine, broth, or water) in a pouch or wrap it in parchment paper before steaming. This technique traps the steam and flavours, resulting in tender, flavourful salmon.

Remember, when seasoning salmon, it's essential to trust your palate and adjust the quantities of seasonings to suit your taste preferences. Happy cooking!

How to steam the salmon

How to Steam Salmon

Steaming salmon is a quick, easy, and healthy way to cook this fish, with minimal cleanup required. Here's a step-by-step guide on how to prepare delicious steamed salmon:

Step 1: Prepare the Salmon

Start by cutting your salmon into equal-sized fillets, ideally around 6-7 oz each. If your salmon has skin on it, you can choose to keep it on or remove it. Skin-on salmon will peel off easily after steaming, but it is also fine to remove the skin beforehand. Check the salmon for pin bones and remove any you find with tweezers or small pliers.

Step 2: Create a Seasoning Mix

In a bowl, combine your salmon fillets with your choice of seasonings. This could include sliced garlic cloves, thinly sliced onions, salt, pepper, and olive oil. Toss the ingredients together to coat the salmon evenly. You can also add other seasonings like cumin, coriander, or Aleppo pepper for a Mediterranean twist.

Step 3: Prepare the Steaming Setup

You will need a large cooking pot with a tight-fitting lid. Line the pot with parchment paper, leaving plenty of slack on either side. The parchment paper will help trap the steam and gently cook the salmon. Place a steaming rack or basket inside the pot, making sure it is heatproof and fits securely.

Step 4: Assemble the Pot

Spread a bed of sliced onions at the bottom of the parchment paper, adding green onions if desired. Arrange the seasoned salmon fillets on top, with the skin side down. If using fresh herbs like parsley, garlic, or lemon slices, add them now. Drizzle the salmon with extra virgin olive oil and pour in your choice of steaming liquid. This could be a combination of white wine, broth, lemon juice, or water.

Step 5: Steam the Salmon

Fold the parchment paper over the salmon, sealing the edges to create a pouch. Cover the pot with its lid and place it on the stove. Cook the salmon over medium-high heat for 5 minutes, then reduce the heat to medium and continue cooking for an additional 8-10 minutes. Do not uncover the pot during this process.

Step 6: Rest and Serve

After the salmon has finished steaming, remove the pot from the heat and let it rest, still covered, for about 5 minutes. Then, carefully open the parchment paper and serve the salmon directly from the pot, along with the juices from the bottom. Steamed salmon can be served hot, warm, or even chilled, and pairs well with a variety of sauces and sides.

How to serve the salmon

There are many ways to serve steamed salmon, and it can be paired with a variety of sauces and dressings. It can be served hot, warm, or chilled.

Sauces and Seasonings

A simple way to add a light boost of flavour to your steamed salmon is to create an aromatic steaming liquid. Combine cold water with fresh lemon, garlic, herbs, and white wine. You can also add sliced onion, fennel, or shallot. For herbs, you can use fresh thyme, tarragon, parsley, bay leaf, or dried alternatives.

For seasoning, you can use salt and pepper, lemon pepper, or a dry rub.

Side Dishes

You can serve salmon fillets with brown or white rice, quinoa, or a vegetable side such as steamed or roasted asparagus, broccolini, or green beans. It also goes well with a hearty salad, such as a salmon Caesar or Nicoise.

Presentation

You can serve the salmon straight out of the cooking pot, or on a bed of Greek lemon rice, Lebanese rice, or your favourite grain. It can also be served with a loaf of crusty bread to soak up the broth.

Frequently asked questions