Steaming Salmon: A Quick, Healthy, And Delicious Method

Steaming salmon is a quick, easy, and healthy way to cook the fish, preserving its natural flavour and moisture. The cooking method is simple and suitable for cooks of all experience levels. It is also versatile, as the salmon can be served hot, warm, or chilled.

Seasoning and preparation

First, decide whether you want to steam your salmon with the skin on or off. If you leave the skin on, it will be easy to peel off after steaming, but it is also fine to remove it beforehand. If you want to remove the skin, use a flexible knife, like a fillet knife, and slip the blade between the skin and the flesh of the salmon. Hold the knife parallel to the cutting board and, holding the skin with your fingers, push or slice away from you to the end of the fillet. If the skin is too slippery, use a paper towel to help you get a grip.

Next, check for pin bones. Many stores will have already removed these, but if you feel any when gently rubbing your fingers over the sides and top of the fish, remove them with small pliers or tweezers.

Now you are ready to season your salmon. A simple combination of salt and pepper will work, but you can also add granulated garlic, lemon pepper, or an 'everything but the bagel' blend. If you want to get creative, you could try a dry rub, a taco seasoning blend, or a combination of cumin, coriander, and Aleppo pepper.

For an extra flavour boost, you can create a steaming liquid by combining water with fresh or dried herbs, lemon, garlic, white wine, or vegetable broth. Bring this to a boil in your pan before adding the salmon.

Finally, it's time to steam your salmon. Place your fillets in a steamer basket or directly onto a bed of sliced onions in your pan. If you are using a steamer basket, give it a spritz of non-stick spray first to prevent sticking. If you are steaming the salmon directly in the pan, you can wrap the fillets in parchment paper first. Drizzle with olive oil and add any desired herbs and lemon slices on top. Fold the parchment paper over the salmon, crimping the edges together to seal, and place the lid on the pan.

Steaming time will depend on the thickness of your fillets, but for a one-inch thick salmon fillet, around 5 minutes of steaming should be enough. Check for doneness by inserting a knife into the thickest part of the flesh—it should go in easily, and the salmon should be opaque on the outside and slightly translucent in the centre. If you are using an instant meat thermometer, the internal temperature of the salmon should be between 120°F and 145°F.

Steamer setup

To steam salmon, you will need a large cooking pot with a tight-fitting lid. This could be a Dutch oven, a ceramic braiser, or a cast-iron pot. The lid is crucial as it helps to trap the steam and cook the fish quickly and evenly.

You will also need a steamer basket or rack to hold the salmon above the water. This could be a stainless steel vegetable steamer, a bamboo steamer, a metal colander, or a small metal rack with legs. The steamer should be large enough to fit the salmon fillets comfortably and allow for steam circulation.

Before adding the salmon, fill the pot with water, broth, or wine to just below the steamer basket. The liquid should not touch the fish. Bring the liquid to a boil, then reduce the heat to a simmer.

If using a parchment paper pouch, cut a piece of parchment or wax paper about 2 feet long and place it in the centre of the pot, with plenty of slack on either side. The parchment paper will help to trap the steam and cook the fish evenly.

For an extra flavour boost, you can create a steaming liquid by combining water with fresh or dried herbs, lemon slices or juice, garlic, white wine, or vegetable broth.

Cooking time and temperature

The cooking time and temperature for steamed salmon will depend on the thickness of your fillets and your preferred level of doneness.

For a medium-rare finish, you should steam the salmon for 5 minutes, then check the salmon for doneness in the thickest part of the fish. It should be opaque on the outside and slightly translucent in the centre. An instant meat thermometer will read between 120°F and 125°F for medium-rare. If you prefer your salmon more well-done, cover the pan and steam for another few minutes. For a medium to well-done finish, the internal temperature should be between 125°F and 140°F.

For a 1-inch thick salmon fillet, this will take around 6 to 8 minutes. If your fillets are thicker, you should add another 3 to 4 minutes of cooking time for every additional half-inch of thickness.

One source recommends cooking the salmon for 5 minutes over medium-high heat, then reducing the heat to medium and cooking for another 8 minutes. Another source recommends a similar cooking time of 8 to 10 minutes, depending on whether you want your fish medium or well-done.

Serving suggestions

Steamed salmon is a versatile dish that can be served hot, warm, or chilled. For a simple option, serve it with lemon wedges and a side of brown or white rice, quinoa, or a salad. If you're looking for something more substantial, try serving it with a sauce or dressing. Here are some ideas:

• Quick creamy aioli: Mix together mayonnaise, chopped fresh dill, fresh lemon juice, and Dijon mustard.
• Lemon, caper, and Dijon vinaigrette.
• Creamy citrus mango sauce.
• Fresh 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 with green onions.

For a complete meal, pair your steamed salmon with a side of vegetables such as asparagus, broccolini, or green beans. You can also serve it with crusty bread to soak up the delicious broth.

Storing and reheating

Storing your steamed salmon correctly is important for maintaining food safety and preserving the best flavour. It's recommended that you get your salmon from the fishmonger's to your fridge within two hours. When you get home, remove the wrapping and place the salmon fillets in a clean container. Cover the salmon with a damp paper towel, seal the container with an airtight lid or cling wrap, and place it in the coldest part of the fridge. Your salmon will stay fresh for two days—don't keep it any longer.

If you want to store your salmon for longer, you can freeze it. Pat the fillets dry with paper towels and wrap them tightly in plastic wrap to avoid contact with the dry freezer air. Place the wrapped salmon inside an airtight container or zip-top bag, label and date it, and store it in the freezer for up to three months.

To defrost the salmon, place it on a plate or tray and leave it in the refrigerator overnight. Before cooking, remove it from the plate and unwrap it, then pat it dry. If you're in a hurry, you can use your microwave's defrost settings, but make sure you have an accurate weight for your fish.

When it comes to reheating your steamed salmon, it's best to avoid the microwave, as this will dry out the fillet and create an unpleasant fishy aroma. Instead, try reheating your salmon in the oven, in a skillet, in a dish, or by steaming.

If you're reheating your salmon in the oven, preheat your oven to between 125°C and 150°C. Place the salmon on a piece of foil and rub it with olive oil and a splash of lemon. Wrap the salmon in the foil, sprinkling a few tablespoons of water, stock, or white wine over it before sealing. Heat the salmon for 12 to 17 minutes, depending on the size and thickness of the fillet. Check that the internal temperature reaches at least 50°C to 55°C before removing the salmon from the oven.

To reheat your salmon in a skillet, heat a light coating of butter or oil in the skillet over medium heat. Reduce the heat to low and add the salmon to the pan, along with 2–3 tablespoons of water or stock. Cover the skillet with a lid to trap the steam and heat the salmon for around 5 minutes, or until it's warmed through.

If you're reheating your salmon in a dish, flake the salmon and set it aside. Cook your chosen dish, such as eggs, pasta, stir-fry, stew, or soup. Toss the flaked salmon into the dish near the end and heat for 2–3 minutes.

Finally, if you're reheating your salmon by steaming, set up a steamer (or a makeshift one), filling it with 2–3 inches of stock or water. Wait for the water to reach a gentle simmer, then place the salmon in the steamer basket, ensuring that the lid fits snugly. Steam the salmon for 4–5 minutes, until it warms through. Pat the salmon dry before serving.

Frequently asked questions