Steaming Salmon: A 3-Tier Guide To Perfection

Steaming salmon is a great, healthy option for a quick and easy meal. It is simple to do and only takes minutes to prepare. You can use a variety of steamers to cook salmon, from a simple pot with a lid to a bamboo steamer or even a small wire rack in the bottom of a pot. The key is to ensure the salmon is raised above the water level and not touching it. You can also add flavour to the salmon by using liquids other than water, such as wine, broth or cider, and adding herbs and spices.

Preparing the salmon

To prepare salmon for cooking in a 3-tier steamer, you will first need to decide whether to steam the salmon with the skin on or off. If you choose to remove the skin, you can do this yourself using a thin, sharp-bladed knife, or you can ask your fishmonger to do this for you.

Next, check the salmon fillets for pin bones by gently rubbing your fingers over the sides and top of the fish. If you feel any, remove them with small pliers or tweezers.

If your salmon fillets have a thick end and a thin 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. This will ensure the salmon cooks evenly.

Finally, season the salmon fillets with salt and pepper, or another seasoning of your choice.

Preparing the steamer

Next, fill the pot with water. The amount of water you use will depend on the length of the legs of your steamer or the height of the pot. The water level should reach just below the steamer and should not touch the fish. You can also use other liquids such as broth, wine, or cider for added flavour.

Once you have added the water, place the lid on the pot and turn the burner to high. Wait for the water to start boiling and for steam to escape from under the lid. In the meantime, prepare your salmon fillets by seasoning them with salt and pepper, and any other desired spices or herbs.

After the water has started boiling, reduce the heat to low or medium, and place the steamer basket with the salmon inside the pot. Ensure that the steamer has a tight-fitting lid to prevent steam from escaping. Steam the salmon for about 5-6 minutes for thin fillets, and 8-12 minutes for thicker fillets. For frozen salmon, increase the cooking time by half.

Cooking the salmon

Now that your steamer is set up, it's time to cook the salmon. Here's a step-by-step guide:

• Prepare the salmon fillets: Cut the salmon fillet into four equal pieces. You can choose to keep the skin on or remove it. If you decide to remove the skin, use a thin, sharp knife to carefully separate the skin from the flesh. You can also ask your fishmonger to do this for you.
• Check for pin bones: Run your fingers gently over the sides and top of the salmon fillets. If you feel any pin bones, remove them using small pliers or tweezers.
• Season the salmon: Sprinkle the salmon fillets with salt and pepper on both sides. You can also add other seasonings like granulated garlic, lemon pepper, or everything bagel blend.
• Make the steaming liquid: In the pot of your steamer, add water, crushed garlic cloves, fresh herbs like thyme or parsley, sliced lemon, and other aromatics of your choice. Bring the water to a boil with the lid on, then reduce to a simmer for about 5 minutes to infuse the flavours.
• Prepare the steamer basket: Spray the steamer rack or basket with non-stick spray to prevent the salmon from sticking. Place any desired herbs or lemon slices on the rack, then place the salmon fillets on top.
• Steam the salmon: Lift the rack into the steaming pot, ensuring that the water level reaches just below the rack. The steam should be escaping from the lid of the pot. Steam the salmon for about 8 minutes for a 1-inch thick fillet. For thicker fillets, add an additional 3-4 minutes for every additional half-inch of thickness. Check the doneness of the salmon by inserting a sharp knife into the thickest part of the fillet. It should be opaque on the outside and slightly translucent in the centre. You can also use an instant meat thermometer; the internal temperature for medium-rare salmon is between 120°F and 125°F, while medium to well-done is between 125°F and 140°F.
• Serve: Once the salmon is cooked to your desired doneness, remove it from the steamer and transfer it to individual plates. Serve immediately, garnished with lemon wedges and fresh herbs. You can also serve it with various sauces like aioli, lemon-caper vinaigrette, or a simple drizzle of olive oil.

Making a sauce

Creamy Lemon Garlic Sauce

This sauce is made with minimal ingredients and can be used for other meals. It is a great choice for those who are short on time as it only takes around 10 minutes to prepare.

Ingredients:

• Butter
• Cream
• Lemon juice
• Lemon zest
• Minced garlic
• Dried basil
• Dried parsley
• Red pepper flakes
• Salt and pepper, to taste

Method:

• Melt the butter in a skillet over medium heat.
• Add the flour and whisk while cooking for about a minute.
• Slowly add the cream, stirring continuously.
• Add the garlic, lemon juice, lemon zest, herbs, salt, and pepper.
• Simmer the sauce, then reduce the heat to low and add the cheese.
• Stir until the cheese is fully melted.

Hollandaise Sauce

A classic French sauce that pairs well with salmon.

Lemon, Caper, Dijon Vinaigrette

A bright and tangy sauce with a hint of spice.

Creamy Citrus Mango Sauce

A tropical-inspired sauce with a creamy texture.

Basil Pesto

A traditional Italian sauce made with fresh basil, olive oil, and pine nuts.

Pineapple-Mango Salsa

A sweet and fruity salsa that adds a tropical twist to your salmon.

Tzatziki

A Greek yoghurt-based sauce with cucumber, garlic, and dill.

Teriyaki Sauce

A sweet and savoury sauce made with soy sauce, mirin, and sugar.

Miso Butter

A savoury and umami-rich sauce made with miso paste and butter.

Picatta-Style Sauce

A combination of butter, lemon, capers, and shallots creates a bright and tangy sauce.

Horseradish Dill Sauce

A creamy and tangy sauce made with sour cream, mayonnaise, horseradish, and dill.

Honey Mustard

A sweet and tangy sauce made with honey and mustard.

Beurre Blanc

A classic French butter sauce that pairs well with salmon.

Soy-Ginger Drizzle

A simple sauce made with soy sauce, fresh ginger, and sesame oil.

Maple Dijon

A sweet and tangy sauce made with maple syrup and grainy Dijon mustard.

These sauce recipes offer a variety of flavour profiles that will enhance your steamed salmon, providing a delicious and well-rounded dining experience.

Serving suggestions

Steamed salmon can be served hot, warm, or chilled. It can be paired with a variety of sauces and dressings, such as:

• Lemon-Dill Aioli Sauce
• A quick creamy aioli: mix mayo, chopped fresh dill, fresh lemon juice, and Dijon mustard
• Lemon, caper, and Dijon vinaigrette
• Creamy Citrus Mango Sauce
• Basil pesto
• Pineapple-mango salsa
• Preserved Lemon Sauce
• Tzatziki sauce with Greek yogurt
• Traditional tomato salsa
• Horseradish sauce
• Toasted sesame oil and soy sauce with green onions
• Butter, lemon, and caper sauce

For a side dish, steamed salmon can be served with brown or white rice, quinoa, or a variety of vegetables such as steamed or roasted asparagus, broccolini, or green beans.

Frequently asked questions