Steaming Salmon Perfection: The Ultimate Guide To Using Your Oven

Cooking salmon in a steam oven is a great way to get a tasty, healthy meal. Steam ovens are easy to clean and can help you cook other foods, like blanching vegetables or defrosting frozen foods. When cooking salmon, you can either go for a soft, gently steamed texture or crank up the heat for a fish that's crispy on the outside and moist on the inside. You can also cook salmon with other ingredients, like lemon, asparagus, and potatoes. The key to cooking salmon is not to overcook it – you want it to be tender and flaky, not chunky and dried out.

How to get salmon medium-rare

Preparation

To cook salmon medium-rare, you'll want to use the steaming method. First, decide whether you want to steam the salmon with the skin on or off. If you leave the skin on, it will be easy to peel off after steaming. If you want to remove the skin, you can either do it yourself or ask the fish counter to do it for you.

Next, check for pin bones. Many stores remove them, but if you feel any, remove them yourself with small pliers or tweezers.

Seasoning

For seasoning, you can use salt and pepper, or get creative with lemon pepper, everything-but-the-bagel seasoning, or a smoky dry rub.

Steaming liquid

To create a steaming liquid, combine cold water with fresh lemon, crushed garlic cloves, fresh herbs like thyme or parsley, white wine, or chopped leek.

Cooking

Place the steaming liquid in a pot, add a lid, and bring to a boil over medium-high heat. The water level should just reach the bottom of the steamer rack. Turn the heat down to medium, and place the salmon fillets into the rack when steam is coming out from under the lid.

Steam the salmon for about 8 minutes, depending on the thickness of the fillets. The salmon is medium-rare when it reaches an internal temperature of 115°F. The fillets will be a light pinkish-orange colour and firm, but not hard, to the touch.

Serving

Steamed salmon can be served hot, warm, or chilled, and it goes well with a variety of sauces.

How to defrost salmon quickly and safely

How to Cook Salmon in a Steam Oven

Steaming salmon in the oven is a great way to ensure the fish is cooked to perfection. The best results come from a combi steam oven, which allows you to cook at high temperatures with added steam. This will give you moist fish on the inside with a crispy edge.

Method 1 – Combination Steam:

Set your oven to 430⁰F/220⁰C, with the combination steam setting. If your oven has variable steam, use 50% steam. Place the potatoes and olive oil into a stainless steel pan and season with salt and pepper. Cook until the potatoes are golden and tender, about 25 minutes. Increase the heat to 450⁰F/230⁰C. Push the potatoes to one side and place the salmon on the empty side of the tray. Dot the salmon with butter and arrange lemon slices on top. Season with salt and pepper and spread the asparagus over the potatoes. Return the tray to the oven for 4-5 minutes, or until the salmon is cooked to your liking.

Method 2 – Steam Only:

Set your oven to 212⁰F/100⁰C, with the steam setting (100% steam). Place the potatoes into a solid stainless steel tray and season with salt and pepper. Cook for 25 minutes. Push the potatoes to one side and place the salmon on the empty side. Dot the salmon with butter and add lemon slices. Season with salt and pepper and spread the asparagus over the potatoes. Return the tray to the oven for 5-8 minutes, or until the salmon is cooked as you like it.

Tips:

• You can cook this dish in a regular oven by roasting everything on a tray at 220⁰C. The potatoes will take about 30 minutes and the salmon/asparagus 7-9 minutes.
• If you want to cook the salmon without defrosting it first, increase the cooking time by about 50%.

The USDA outlines three safe ways to defrost salmon: in the refrigerator, in cold water, or in the microwave.

Defrosting Salmon in the Refrigerator:

Place the salmon on a plate or in a bowl to catch any liquid. Cover it and place it in a cool part of the fridge. Small cuts will take 8 to 12 hours to defrost, while larger cuts can take up to 24 hours.

Defrosting Salmon in Water:

Place the salmon in a resealable bag and remove excess air. Place the bag in a large bowl of cold water, weighing it down with a plate if necessary. Change the water every 30 minutes to keep it cold. Small cuts should defrost in 1 to 2 hours, while larger cuts will take up to 4 hours.

Defrosting Salmon in the Microwave:

Remove the salmon from its packaging and place it on a microwave-safe plate. Cover it with a paper towel and use the defrost function, checking the salmon every minute. Remove the salmon when it becomes flexible and let it sit for a few minutes. This method requires you to cook the salmon immediately after.

Tips:

• You can cook frozen salmon without defrosting it by poaching, baking, or grilling.
• You can refreeze salmon that has been previously frozen, but do not refreeze salmon that has been thawed in water or the microwave.
• To freeze salmon, wrap it in plastic and place it in a resealable freezer bag or wrap it in aluminum foil.

How to season salmon

Salmon is a versatile fish that can be seasoned in a variety of ways, from savoury herbs to sweet marinades. Here is a guide on how to season salmon:

Dry and Oil the Salmon

Start by drying all sides of the salmon. This step helps to remove any excess moisture that could affect the cooking process. You can also use this opportunity to check for and remove any pin bones in the salmon fillet. After drying, brush or rub oil onto all sides of the salmon, including the skin if you have a salmon steak or skin-on fillet. The oil will help the seasoning adhere to the fish and prevent it from sticking during cooking.

Season with Salt and Pepper

Sprinkle the salmon with salt and pepper, holding your hand about 10 inches above the fish to ensure an even coating. Flip the fish and repeat on the other side. As a guideline, use 3/4 to 1 teaspoon of kosher salt per pound of salmon, and half that amount of pepper if you're not using other salty or peppery ingredients. If you're basting or glazing the salmon with something like teriyaki or barbecue sauce, or serving it with a salty sauce, season more lightly.

Experiment with Additional Seasonings

You can enhance the flavour of salmon with a variety of additional seasonings. For example, a squeeze of lemon juice or a sprinkle of lemon zest can add a bright, acidic note. Fresh herbs such as cilantro, basil, chives, rosemary, parsley, or tarragon can also complement the rich flavour of salmon. If you want to explore sweet flavours, you can add a drizzle of honey or a glaze made with maple syrup, miso, or mustard.

Tips for Specific Cooking Methods

If you're baking the salmon, you can skip the oil if you prefer, as sticking is less of a concern. You can simply pat the seasoning gently into the flesh. For grilling, it's important to oil the salmon to prevent sticking and to be mindful of any sweet ingredients like honey, as they can easily burn during grilling. Add these towards the end of cooking as a glaze.

How to tell when salmon is cooked

There are several ways to tell if salmon is cooked. The cooking time and temperature can vary depending on the thickness of the salmon fillet or steak, so it's important to monitor the fish closely while cooking to ensure it is cooked to your liking.

Colour

Cooked salmon should be opaque and have a pink or orange colour, depending on the species. The flesh should no longer be translucent or raw-looking. If the salmon still looks translucent, it needs more time to cook. If it looks white, it may be overcooked.

Separation

As salmon cooks, the flakes of flesh will begin to separate slightly. Cooked salmon should be flaky but still moist. If the salmon appears mushy or falls apart, it is likely overcooked.

Firmness

When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. Cooked salmon should be firm but still moist. If the salmon is still hard or resists your fork, it needs more time. If it is dry, it may be overcooked.

Texture

To check the texture, use a fork to gently pull apart the flesh in the thickest part of the fillet or steak. The flesh should be opaque, flaky, and moist. If it is still hard or appears translucent, it needs more time. If it is mushy or overcooked, it may have been cooked for too long.

Temperature

According to the USDA, cooked salmon should reach an internal temperature of 145°F (63°C). If the temperature is below this, the salmon needs more time. If it is higher, it may be overcooked. Insert a thermometer into the thickest part of the salmon, ensuring it reaches the centre but does not touch the bone or pan. Wait a few seconds for the temperature to stabilise.

Cooking Salmon in a Steam Oven

There are two methods for cooking salmon in a steam oven, depending on the type of oven you have. If you have a combi or convection steam oven, set the oven to a high temperature with steam for a quick cook time. If your oven is steam-only, you can still achieve perfectly steamed fish and vegetables.

For a combi steam oven, set the temperature to 430⁰F/220⁰C with 50% steam. For a steam-only oven, set the temperature to 212⁰F/100⁰C with 100% steam.

Place the salmon in the oven and cook for 4-5 minutes for a combi oven or 5-8 minutes for a steam-only oven. The salmon is ready when it is cooked to your liking; 5 minutes in a combi oven will give you 'medium' salmon—not raw but slightly blushing in the middle. Adjust the cooking time to your preference.

How to clean a steam oven

Frequency of Cleaning

It's a good idea to clean your steam oven regularly, wiping down the inside after each use to reduce the need for more intensive cleaning. If you only use your oven occasionally, you may only need to clean it once or twice a year. However, if you use it more frequently, aim to clean it at least once a month.

Products to Use

• Steam: Steam cleaning is an effective, low-tox way to remove dirt and eliminate odours. It may not be as effective on hardened grime, but it softens it, making it easier for cleaning products to work.
• Non-toxic household products: You can make a natural, non-toxic cleaner by creating a paste from baking soda and white vinegar. Apply this to the warm oven surface, but avoid rubber seals and fan holes.
• Caustic oven cleaners: Sodium hydroxide (caustic soda) is a common ingredient in oven cleaning products. While effective, it is corrosive and must be handled with care. Ensure your kitchen is well-ventilated, and do not spray aerosols with the fan on. Wear protective gear if you are concerned about ingesting fumes.
• Avoid lemon juice, abrasive paste cleaners, and steel wool or scouring products, as these can damage the oven surface.

Steps for Cleaning

• Remove racks, pans, and probes from the oven.
• Run a steam cycle (20 minutes should be enough) to loosen and soften dirt.
• Wipe out the oven with a wet cloth to remove any loose dirt.
• Apply your chosen cleaning product.
• Leave the cleaner to work for 15 minutes to an hour, depending on the product guidelines and the level of dirt in your oven.
• Wipe out the oven with a damp cloth, repeating several times if needed. Use a non-scratch scouring pad for stubborn spots.
• Run another steam cycle (10 minutes) to soften any remaining cleaning product residue.
• Spot clean any remaining dirty areas by reapplying the cleaner and wiping with a damp cloth.
• Run a final steam cycle (10 minutes) to remove any remaining traces of the cleaning product.
• Wipe down the oven with a dry microfiber cloth to eliminate water spots and polish the surface.

Additional Tips

• Use a toothbrush to reach into corners and attack stubborn spots.
• Microfiber cloths are great for wiping up moisture and grease.
• Non-scratch scouring pads are useful for spot cleaning.
• Descaling is necessary to remove mineral build-up from the internal plumbing and evaporator dish. Most ovens have a descale cycle using powder or liquid in the water tank.

Frequently asked questions