Steaming Pink Salmon: A Quick, Healthy, Delicious Dish

Steaming salmon is a quick, easy, and healthy way to cook this popular fish. It is also a versatile method, with steamed salmon being served hot, warm, or chilled, and paired with a variety of sauces and dressings. The cooking time is short, taking only around 8 minutes, depending on the thickness of the fillets. The internal temperature should reach 145°F when the salmon is cooked. This can be checked with a digital thermometer.

Choosing the right salmon

Freshness

Start by looking for fresh salmon, which is often the best choice for steaming. Check the colour, which should be bright pink with a shiny appearance. Avoid dull or discoloured salmon. Fresh salmon should also have a mild scent, so avoid any fish with a strong "fishy" odour. You can ask your fishmonger to provide the freshest salmon available or check the packaging dates if buying from a supermarket.

Wild vs. Farmed Salmon

Wild salmon is often considered the premium choice due to its richer flavour and higher omega-3 fatty acid content. It tends to have a deeper colour and is usually more expensive. However, wild salmon may not always be available due to seasonal variations. If you can't find wild salmon, look for good-quality farmed salmon, which is a more readily available and affordable option.

Cut and Thickness

When selecting salmon for steaming, opt for centre-cut pieces that are thicker and more evenly sized. These will cook more uniformly compared to thinner tail pieces. Ask your fishmonger for thicker cuts if the ones on display don't look ideal. If you're buying a whole side of salmon, look for a piece with a consistent thickness to ensure even cooking.

Skin On or Off

You can choose to steam your salmon with the skin on or off. Leaving the skin on during steaming will make it easier to remove later, as it will peel off effortlessly. However, keep in mind that steamed salmon skin is rubbery and not particularly appetising to eat. If you prefer, you can ask the fishmonger to remove the skin, or you can do it yourself using a thin, sharp knife.

Pin Bones

Before steaming, always check for pin bones in the salmon. These small bones can be a nuisance if not removed. Gently run your fingers over the sides and top of the fish, and if you feel any pin bones, use small pliers or tweezers to remove them carefully. It's a good idea to keep a dedicated pair of kitchen pliers or tweezers for this task.

Portioning

If you're cooking for a group, portioning the salmon fillets beforehand can be helpful. You can cut the salmon into equal-sized pieces, making it easier to steam them uniformly. This also ensures that everyone receives a nicely presented portion when served.

Storage and Temperature

When buying salmon, pay attention to how it's stored and its temperature. Ideally, salmon should be properly refrigerated and displayed on ice. If you're purchasing fresh salmon, opt for one that is closer to room temperature rather than freezing cold. Let it sit unwrapped for 30-45 minutes on the counter before steaming.

Preparing the steamer

Next, fill your large cooking pot with water to a depth of about one inch. Bring this water to a boil over medium-high heat. You will also need to prepare a steaming liquid to add extra flavour to your salmon. Combine cold water with fresh ingredients such as lemon, garlic, fresh herbs, white wine, or vegetable broth. Bring this to a boil with the lid on, then turn down to a simmer for 5 minutes to infuse the flavours.

Once your water is boiling and your steaming liquid is ready, it's time to assemble the steamer. Place the steaming liquid ingredients into the pot, ensuring the water level reaches just the bottom of your steamer rack or basket. Add your steamer basket to the pot, being careful not to burn yourself with the steam.

Making a steaming liquid

To make a steaming liquid for pink salmon, you can use a variety of ingredients to add flavour. It is recommended to always include lemon, garlic and herbs, and then add other ingredients depending on your preference.

For a simple steaming liquid, you can combine cold water with fresh lemon, either sliced or juiced, and add crushed garlic cloves. You can also add fresh herbs like thyme sprigs, fresh tarragon, parsley, and bay leaf. If you don't have access to fresh herbs, dried herbs can be used instead, but use less as they are more concentrated in flavour—around 1-2 teaspoons should be enough.

You can also add chopped leek, shallot, or white onion, as well as sliced fennel or fennel fronds. If you want to add an extra kick, include some white wine or dry vermouth.

For a Mediterranean twist, try a combination of white wine, extra virgin olive oil, and lemon slices. You can also add spices like cumin, coriander, and Aleppo pepper, as well as a bed of onions, minced garlic, and fresh parsley.

If you want to incorporate more Asian flavours, you can season the salmon with salt and pepper, and then drizzle with soy sauce and sesame oil. For the steaming liquid, use ginger and scallions, which are said to complement the flavour of the fish.

For a Vietnamese-inspired dish, create a sauce with soy sauce, oyster sauce, garlic, and ginger. Place the salmon on a heatproof plate or pan that fits inside your steamer tray, and pour the sauce over the salmon.

Seasoning the salmon

Firstly, you can start with some basic seasonings like salt and pepper. Sprinkle sea salt and ground black pepper on the salmon fillets. You can also add granulated garlic powder or fresh minced garlic to enhance the flavour. These simple seasonings provide a good foundation for your dish.

If you want to explore different flavour profiles, there are various seasoning blends you can use. For example, lemon pepper seasoning adds a citrusy twist to your salmon. Alternatively, you could try an "everything but the bagel" blend for a more savoury taste. If you're feeling adventurous, a smoky dry rub or a homemade taco seasoning blend will give your salmon a unique kick.

When it comes to steaming, creating an aromatic and flavourful steaming liquid can infuse your salmon with extra flavour. In a large cooking pot, combine cold water with ingredients like fresh lemon slices or juice, crushed garlic cloves, and fresh or dried herbs like thyme, tarragon, parsley, or bay leaves. You can also add white wine or dry vermouth for an extra punch of flavour. This steaming liquid will gently cook the salmon, infusing it with all the wonderful aromas.

Additionally, you can place the salmon on a bed of sliced onions or shallots, adding more depth to your dish. Drizzle some extra virgin olive oil over the salmon, which will help to seal in the moisture and create a beautiful glisten on the surface.

Remember, the key to seasoning is to trust your instincts and adjust the flavours to your liking. Play around with different combinations of herbs and spices to find your perfect blend. Happy cooking!

Serving suggestions

Steamed salmon is a versatile dish that can be served hot, warm, or chilled. It pairs well with various side dishes and sauces, adding flavour and texture to the dish. Here are some ideas to elevate your steamed pink salmon:

Side dishes

• Rice: Brown or white rice makes a great accompaniment to steamed salmon. For a Mediterranean twist, try Greek lemon rice or Lebanese rice.
• Quinoa: Quinoa is a healthy and tasty alternative to rice, providing a nutty flavour and a fluffy texture.
• Vegetables: Steamed or roasted asparagus, broccolini, or green beans are excellent choices to pair with salmon.
• Salad: Try serving your steamed salmon chilled on a bed of salad, such as a classic South-of-France salad like Nicoise.

Sauces and seasonings

• Lemon wedges: A squeeze of lemon adds a refreshing touch to your steamed salmon.
• Aioli: Mix mayonnaise, chopped fresh dill, fresh lemon juice, and Dijon mustard for a quick and creamy aioli.
• Lemon, caper, and Dijon vinaigrette: This tangy and flavourful vinaigrette is a perfect match for salmon.
• Creamy citrus mango sauce: A mango-based sauce adds a tropical twist to your dish.
• Basil pesto: Either use it as a sauce or thin it out with some olive oil to create a delicious dressing.
• Pineapple-mango salsa: This fruity salsa will give your salmon a sweet and tangy kick.
• Tzatziki sauce: Go Greek with this traditional yoghurt-based sauce, providing a cool and creamy contrast to the salmon.
• Traditional tomato salsa: Especially during summer, a fresh tomato salsa can brighten up your steamed salmon.
• Horseradish sauce: Add a bit of spice and tanginess to your salmon with this root vegetable-based sauce.
• Asian accent: Try a combination of toasted sesame oil and soy sauce, sprinkled with green onions, for an Asian-inspired flavour profile.

Frequently asked questions