Steaming Salmon: How Long To Achieve Perfection

Steaming salmon is a quick, easy, and healthy way to prepare the fish, and it can be served hot, warm, or chilled. The cooking time depends on the thickness of the fillets, but generally, it takes around 20 minutes to steam salmon. The internal temperature of the fish should reach 145°F to be fully cooked. In this article, we will provide a step-by-step guide on how to steam salmon fillets, including preparation tips and serving suggestions.

How to set up your steamer

There are a few different ways to set up a steamer, depending on the equipment you have available. Here are three common methods:

Steamer Setup #1: A Pot (or Wok) with a Lid and a Heat-Proof Dish

For this method, you'll need a pot or wok with a lid, a heat-proof dish that fits inside, and something to prop up the dish above the water, such as a metal steam rack or a clean metal can. Fill the pot with about 2 inches of water, making sure the water level is below the rack or can. Place the steaming rack or empty can in the center, and put your heatproof dish of food on top. Cover the pot and turn the heat to medium-high to bring the water to a simmer.

Steamer Setup #2: A Stainless Steel Steamer

This type of steamer is user-friendly and allows you to steam a single level of food or use multiple tiers for larger batches. Simply fill the bottom of the steamer with a few inches of water and set up the desired number of tiers. You can place heat-proof dishes of food directly on the tiers or line them with cabbage leaves, cheesecloth, or perforated parchment paper to cook buns, dumplings, or other items that might stick. To prevent condensation from dripping onto the food, tie a thin kitchen towel or tea towel around the lid, making sure any loose ends are secured.

Steamer Setup #3: A Bamboo Steamer

Place the bamboo steamer in a wok or pot with enough water to reach about halfway up the bottom rim of the steamer. You can use shallow heat-proof dishes inside the steamer or line the racks with cabbage leaves, cheesecloth, or paper steamer liners if you're cooking items that might stick. Bring the water to a simmer, then cover the bamboo steamer with its lid.

Regardless of the setup you choose, it's important to maintain a sufficient water level during the steaming process. Add boiling water as needed to ensure the water doesn't completely evaporate, and be careful not to let the water touch the food or the bottom of the steamer basket/rack.

How to prepare the salmon fillets

Preparing salmon fillets for steaming is a straightforward process. Here is a step-by-step guide:

Step 1: Skin On or Off?

The first decision to make is whether to keep the skin on or remove it. Steaming salmon with the skin on is perfectly fine, but it will be rubbery and not very appetising to eat. If you do decide to keep the skin on during steaming, it will peel off easily after.

Step 2: Check for Pin Bones

Many stores will remove these small bones for you, but if they haven't, you will need to do it yourself. Gently run your fingers over the salmon and if you feel any pin bones, remove them with tweezers or small pliers.

Step 3: Seasoning

A simple seasoning of salt and pepper is all you need, but you can also add granulated garlic. Other seasoning suggestions include lemon pepper, everything bagel blend, or a dry rub.

Step 4: Portioning

If your salmon fillet has a thick end and a thinner end, you can either slice off the thin end and use it for another dish, or fold the thin end underneath the thick end to create an even thickness.

Step 5: Steaming Liquid

Creating a flavoured steaming liquid is a great way to add extra taste to your salmon. Use water, broth, or wine as your base, and then add ingredients such as lemon, garlic, fresh or dried herbs, white onion, fennel, or even white wine or vermouth.

Step 6: Prepare the Steamer

Place your steaming liquid into the pot and bring it to the boil with the lid on. Then turn down to a simmer. Your steamer basket should be sprayed with a non-stick spray to prevent sticking, and any herbs or lemon slices can be added to the basket before placing the salmon on top.

Step 7: Steam the Salmon

Carefully place the salmon fillets into the steamer basket, ensuring the liquid does not touch the fish. Cover with the lid and steam for around 8 minutes, depending on the thickness of your fillets. The salmon is done when it reaches an internal temperature of 120-145°F.

Step 8: Serve

Salmon can be served hot, warm, or chilled, and goes well with a variety of sauces and sides such as rice, quinoa, or roasted vegetables.

How to make a steaming liquid

A steaming liquid is an easy way to add a light boost of flavour to your steamed salmon. The liquid can be anything from water to broth, wine, or a combination of these with added ingredients.

Firstly, you will need to decide on the type of liquid you want to use as your base. Water is the most basic option, but you could also use vegetable or chicken broth, or white wine. If you want to use wine, you can also add a little more lemon juice or water to the mix.

Once you have decided on your base liquid, you can start to add flavour. It is recommended to always use lemon, garlic, and some herbs. Fresh lemons can be sliced or juiced, and garlic cloves can be crushed. Fresh herbs such as thyme, tarragon, parsley, and bay leaves work well, as do dried herbs like thyme, Italian seasoning, Herbs de Provence, dill, and bay leaves. You can also add chopped leek, shallot, or white onion, as well as sliced fennel or fennel fronds.

If you want to be creative, you can add other ingredients such as star anise, citrus/lemongrass, aromatic spices, or even vegetables like fennel. However, it is important to note that the flavour imparted by the steaming liquid will be subtle, so you may want to focus more on seasoning the salmon or creating a dipping sauce.

How to tell when the salmon is cooked

There are several ways to tell if your salmon is cooked. Firstly, you can use a meat thermometer to check the internal temperature of the salmon. The recommended internal temperature for salmon varies depending on the source. The USDA recommends cooking salmon to a safe internal temperature of 145°F (63°C). However, at this temperature, the salmon may become overcooked, so it is recommended to cook salmon to medium-rare, which is 120° to 125°F (49° to 52°C).

Another way to tell if your salmon is cooked is to check its flakiness. To do this, use a fork or your finger to gently press down on the top of the fillet. If the flesh flakes, or separates easily along the white lines that run across the fillet, then it is finished cooking. If the salmon is still translucent and doesn't flake easily, then it needs to cook for longer. However, be careful not to overcook the salmon, as this will cause it to become dry and tough.

You can also check if your salmon is cooked by examining its colour. Cooked salmon should be opaque and have a light pink or coral colour, depending on the type of salmon. For example, wild salmon tends to have a brighter, more vibrant colour compared to farmed salmon. However, colour is not always a reliable indicator of doneness, so it is best to use a meat thermometer to check the internal temperature.

What to serve with the salmon

Salmon is a versatile dish that can be paired with a variety of sides. Here are some ideas for what to serve with your steamed salmon fillets:

Starch-based Sides

• White rice
• Brown rice
• Quinoa
• Couscous
• Baked potato
• Roasted baby potatoes
• Mashed potatoes
• Sweet potato fries
• Crispy pecan-crusted salmon with sweet potato fries
• One-pot rich lemon rice

Vegetable Sides

• Steamed or roasted asparagus
• Green beans almondine
• Broccoli salad with bacon and craisins
• Roasted zucchini with parmesan
• Oven-roasted asparagus
• Grilled vegetables (zucchini, red peppers, purple onions, yellow squash, eggplant, cauliflower steaks)
• Greek lemon-roasted baby potatoes
• Harvest salad with quinoa and arugula
• Broccoli
• Spinach
• Brussels sprouts
• Kale, quinoa, and avocado salad with lemon Dijon vinaigrette
• Roasted parmesan rosemary potatoes
• Buttery garlic green beans
• Cauliflower tabbouleh
• Microwave asparagus with melted butter, a squeeze of lemon, and a sprinkling of parmesan
• Hasselback potatoes
• Cucumber salad with sour cream and dill
• Snow peas and ramen
• Grilled avocados with lemon juice and salt, salsa, or your favourite dressing

Salads

• Greek salad
• Lebanese salad
• Fattoush salad
• Garden salad
• Blueberry walnut salad with greens, walnuts, feta, and raspberry vinaigrette
• Fresh fruit salad with a dressing made from orange juice, lemon zest, and honey, topped with toasted sesame seeds and cashews

Sauces and Dressings

• Lemon wedges
• Creamy aioli with dill, lemon juice, Dijon mustard, and mayo
• Lemon-dill aioli
• Creamy citrus mango sauce
• Basil pesto
• Tropical pineapple-mango salsa
• Preserved lemon sauce
• Tzatziki sauce with Greek yogurt
• Traditional tomato salsa
• Horseradish sauce with chives
• Toasted sesame oil and soy sauce combination with green onions

Frequently asked questions