Steaming Salmon: A Quick, Healthy, Delicious Dish

Steaming salmon is a quick, easy, and healthy way to cook the fish, preserving its natural flavour and moisture. The cooking time depends on the thickness of the fillet, but generally, it should take around 20 minutes. To steam salmon, you'll need a pot with a tight-fitting lid and a steamer basket. You can also use parchment paper to wrap the salmon and create a pouch for steaming. The steaming liquid can be water, broth, or wine, with additional ingredients like lemon, garlic, and herbs to add flavour.

How to prepare your salmon for steaming

Preparing salmon for steaming is a quick and easy process. Here is a step-by-step guide:

Choose Your Steamer

First, select an appropriate steamer. You don't need an expensive, fancy steamer—even a simple stainless steel vegetable steamer will work. Other options include an Asian bamboo stackable steamer, a small steamer pan, a metal colander placed inside a large soup pot, or a metal rack that fits inside a Dutch oven.

Prepare the Steamer Liquid

Fill the bottom of your chosen steamer setup with water, broth, or wine. The liquid should come just to the bottom of the steamer unit, not touching the fish. For extra flavour, add ingredients like garlic, lemon slices, fresh herbs, or white wine to the liquid.

Prepare the Salmon

Start with fresh salmon fillets. If your salmon has a thick end and a thin end, you can either slice off the thin end for another use or fold it underneath to create an even thickness. This will ensure the salmon cooks evenly.

Next, season the salmon. Sprinkle with salt and pepper, and other seasonings of your choice, such as granulated garlic, lemon pepper, or dried herbs. You can also coat the salmon with a mixture of spices like coriander, cumin, and Aleppo pepper. For an Asian-inspired dish, try a sauce made with soy sauce, oyster sauce, garlic, and ginger. Drizzle the salmon with olive oil or sesame oil.

Set Up the Steamer

Place the steamer inside the pot and bring the liquid to a boil. Then, reduce the heat to a simmer.

Steam the Salmon

Spray the steamer with non-stick spray to prevent sticking. Place the salmon in or on the steamer, taking care not to let it touch the liquid. Cover the pot and steam for 5-10 minutes, depending on the thickness of your fillets. The salmon is done when it is opaque on the outside and slightly translucent in the centre. It should give slightly when pressed and reach an internal temperature of 120°F to 145°F.

How to make a steaming liquid

To make a steaming liquid for salmon, you can combine cold water with several flavourful ingredients.

Firstly, always include lemon, garlic and some herbs. You can use fresh lemons, sliced or juiced, and add crushed garlic cloves. For herbs, you can use fresh thyme sprigs, fresh tarragon, fresh parsley, bay leaf, or dried alternatives.

Additionally, you can add chopped leek, shallot, or white onion, sliced fennel or fennel fronds, and white wine or white dry vermouth.

For a Mediterranean-style steaming liquid, you can use a combination of white wine, extra virgin olive oil, and lemon slices. For extra flavour, add cumin, coriander, and Aleppo pepper, a bed of onions, minced garlic, and fresh parsley.

How long to steam salmon for

The cooking time for steamed salmon depends on the thickness of the fillets and your desired level of doneness. A one-inch-thick salmon fillet will typically steam in around 6 to 8 minutes and will be moist and flavourful. If you're steaming thicker fillets, add an extra three to four minutes of cooking time for every additional half-inch thickness.

To check if your salmon is done, insert the tip of a sharp knife into the thickest part of the fish. It should be opaque on the outside and slightly translucent in the centre. It should also be firm but still give slightly when pressed. An instant-read thermometer inserted into the thickest part of the salmon should read between 120°F and 145°F for medium-rare to well-done.

• Bring the steaming liquid to a boil, then reduce the heat to a gentle simmer before adding the salmon.
• Place the salmon in the steamer basket, making sure there is space between the fillets for the steam to circulate.
• Cover the pot and steam for 5 to 10 minutes, depending on the thickness of the fillets and your desired level of doneness.
• Check the salmon frequently to avoid overcooking, as steaming salmon cooks quickly.
• For salmon cooked to medium-rare, remove it from the steamer when it reaches an internal temperature of 120°F to 125°F.
• For salmon cooked to medium or well-done, remove it from the steamer when it reaches an internal temperature of 125°F to 140°F.

How to tell when your salmon is cooked

There are several ways to tell when your salmon is cooked. Firstly, the colour of the fish is a good indicator. The outside of the salmon should be opaque and white, beige or brown, depending on your cooking method. The centre should be a slightly translucent pink. If the centre is opaque, it is likely overcooked, and if it is completely translucent, it needs to be cooked further.

You can also check the texture of the fish. It should be easy to pull apart when you push a knife into it, but it shouldn't be flaky, as this means it is likely overcooked.

Using a thermometer is the most accurate way to tell when your salmon is cooked. The temperature of the thickest part of the fish should be between 110°F (43°C) and 140°F (60°C). If the temperature is below 110°F (43°C), the salmon is considered raw.

• Avoid removing the skin unless you are poaching the salmon.
• Season the salmon just before cooking to avoid drawing out moisture.
• Cook the salmon skin side down to avoid overcooking.
• Place a weighted object, like a bowl, on top of the salmon to ensure even cooking.

What to serve with steamed salmon

There are many options for what to serve with steamed salmon. Here are some ideas for side dishes and sauces to accompany your steamed salmon:

Side Dishes

• Rice (white or brown)
• Quinoa
• Couscous
• Roasted vegetables (e.g. asparagus, broccolini, green beans, carrots, cabbage etc.)
• Salad (e.g. cucumber and tomato, mango and black bean)
• Bread (e.g. crusty loaf)
• Potatoes (e.g. roasted, mashed, baked)
• Pasta (e.g. orzo)

Sauces

• Lemon wedges
• Lemon-dill aioli
• Lemon, caper, and Dijon vinaigrette
• Creamy citrus mango sauce
• Basil pesto
• Pineapple-mango salsa
• Tzatziki sauce
• Traditional tomato salsa
• Horseradish sauce
• Toasted sesame oil and soy sauce with green onions

Frequently asked questions