Steaming Scottish Salmon: A Simple, Delicious Fillet Recipe

Steamed salmon is a quick, easy, and healthy dish that can be served hot, warm, or chilled. It is also a foolproof dish that can be prepared by both experienced and new cooks. To cook steamed Scottish salmon fillets, you will need a large cooking pot with a tight-fitting lid, a steaming basket, and your choice of seasonings and flavourful steaming liquid. The process involves creating a steaming liquid with water and aromatic ingredients like lemon, garlic, and herbs, seasoning the salmon fillets, placing them in the steaming basket, and cooking them for about 8 minutes, depending on their thickness. The salmon is cooked when it reaches an internal temperature of 145°F and has a light pinkish-orange colour.

Seasoning: salt, pepper, garlic, lemon

Seasoning is a key part of cooking salmon fillets. It's important to use the right amount and type of seasoning to enhance the flavour of the fish. Here is a detailed guide on how to season Scottish salmon fillets with salt, pepper, garlic and lemon:

Firstly, prepare your salmon fillets by cutting them into equal-sized pieces or portions. This ensures even cooking and allows the seasoning to be distributed evenly. You can also decide whether to keep the skin on or remove it. Keeping the skin on during steaming will make it easier to remove after cooking, as it will peel off easily.

Now, it's time to season! Sprinkle the salmon fillets with salt, pepper, and garlic. Be generous but don't overdo it. You can use sea salt or kosher salt for a stronger flavour. Freshly crack the pepper for a more intense aroma. As for the garlic, you can use granulated garlic or crush fresh garlic cloves and sprinkle them over the fish.

The next step is to add lemon. Slice a lemon thinly and arrange the slices over the seasoned salmon fillets. You can also squeeze some fresh lemon juice over the fish for an extra zesty kick. The combination of lemon and garlic will create a delightful aroma and flavour.

At this point, you can also add some fresh herbs like parsley, dill, or thyme sprigs on top of the salmon fillets. This will enhance the flavour even further and add a beautiful aroma to the dish.

Finally, drizzle olive oil over the seasoned salmon fillets. The oil will help to distribute the heat evenly during cooking and prevent the fish from sticking to the cooking surface. It will also add a subtle flavour and moisture to the dish.

Now your Scottish salmon fillets are perfectly seasoned and ready for steaming! Follow the steaming instructions carefully for a delicious and healthy meal.

Cooking method: steam in a foil/parchment pouch

Steaming salmon is a healthy and quick way to cook this fish, with the whole process taking about 20 minutes. It is also a simple method, suitable for cooks of all levels of experience.

Firstly, decide whether you want to steam the salmon with the skin on or off. The skin will be rubbery and not appealing to eat, so it is recommended to remove it either before or after steaming.

Next, check the salmon fillets for pin bones. If you can feel any, remove them with tweezers or small pliers.

To season the salmon, start with salt and pepper, and perhaps add some granulated garlic. You could also try lemon pepper, everything but the bagel seasoning, dry rub, or a taco seasoning blend.

To steam the salmon, you will need a large cooking pot with a tight-fitting lid, and a folding stainless steel steaming basket, a silicone basket, or a bamboo steamer basket.

Add water to the pot, and create a steaming liquid by combining it with fresh lemons, crushed garlic cloves, fresh herbs like thyme or parsley, dried herbs, chopped leek, shallot or onion, sliced fennel, and/or white wine.

Place the steaming liquid ingredients into the pot, add the lid, and bring to a boil over medium-high heat. The water level should just reach the bottom of the steamer basket, about an inch of water.

Turn the heat down to medium. Give the basket a spritz of non-stick spray to prevent the salmon from sticking, and add the basket to the pot. When steam is coming out from under the lid, carefully place the salmon fillets into the basket.

Steam the salmon for about 8 minutes, depending on the thickness of the fillets. The fish is done when it reaches an internal temperature of 145°F. It should be a light pinkish-orange colour and firm (but not hard) to the touch.

Once the salmon is cooked, move it to plates for serving or cooling. It can be served hot, warm or chilled.

Cooking time: 8-15 minutes

Steaming is a great way to cook salmon fillets, as it's quick, easy, and healthy. Here is a step-by-step guide to help you prepare delicious steamed Scottish salmon fillets in 8-15 minutes:

Step 1: Prepare the Salmon Fillets

Start by cutting your salmon fillet into portions. You can ask your fishmonger for centre-cut pieces, which are thicker and more even, or cut a larger piece of salmon into portions yourself. If you prefer, you can also ask your fishmonger to skin the salmon for you, or you can do it yourself using a thin, sharp knife. The skin is rubbery and not very pleasant to eat, so it's best to remove it before or after steaming.

Step 2: Check for Pin Bones

Gently rub your fingers over the sides and top of the salmon fillet. If you feel any pin bones, carefully remove them with small pliers or tweezers. This step ensures that your meal is bone-free and enjoyable.

Step 3: Seasoning and Set-up

Now, it's time to season your salmon fillets. You can keep it simple with just salt and pepper, or add some granulated garlic for extra flavour. To create an aromatic steaming liquid, combine cold water with ingredients like fresh lemon slices, crushed garlic cloves, fresh herbs like thyme or parsley, white wine, or chopped vegetables like leek or onion.

Step 4: Steam the Salmon

Place your steaming liquid into a large pot with a tight-fitting lid. Bring it to a boil over medium-high heat, then turn down the heat to medium. Place a steamer basket or rack inside the pot, making sure it's large enough to hold the salmon fillets. Give the basket a spritz of non-stick spray to prevent sticking.

When steam starts escaping from under the lid, carefully place your seasoned salmon fillets into the basket. Cover the pot and let the salmon steam for about 8-15 minutes, depending on the thickness of your fillets. The salmon is cooked when it reaches an internal temperature of 140°F-145°F. It should have a light pinkish-orange colour and feel firm but not hard to the touch.

Step 5: Serve

Once your salmon is cooked, carefully transfer it to plates for serving. You can serve it hot, warm, or even chilled. Steamed salmon goes well with a variety of sauces, such as a quick creamy aioli, lemon-caper vinaigrette, or a simple squeeze of lemon. Enjoy your delicious and healthy steamed Scottish salmon!

Skin: keep on or remove?

Salmon skin is packed with nutrients, including Omega 3, Vitamin B12, Vitamin B5, and protein. However, many people dislike the taste and texture of salmon skin, so it often comes down to personal preference.

If you're steaming Scottish salmon fillets, it's worth noting that steamed salmon skin tends to be rubbery and gummy, and not something you're likely to want to eat. Therefore, it's usually best to remove the skin before or after steaming.

If you wish to remove the skin before steaming, you can do so by following these steps:

• Place the fillet, skin-side down, on a chopping board.
• Coat the tail end with salt to give you a good grip and prevent slipping.
• Using a sharp knife, make a cut between the flesh and skin, cutting in the opposite direction from the tail end.
• Continue to cut along the length of the fillet, being careful not to cut through the skin.
• Once you've cut through the entire fillet, remove and discard the skin.

If you choose to leave the skin on while steaming, it will easily peel off after cooking. However, it's important to note that removing the skin before cooking can make it easier to season the salmon and ensure even cooking.

Additionally, if you're using a different cooking method such as baking, roasting, broiling, pan-searing, or grilling, it's generally recommended to leave the skin on. The skin acts as a protective barrier between the delicate flesh and the heat source, helping to prevent overcooking. It can also result in crispy salmon skin, which some people enjoy.

Serving suggestions: rice, couscous, asparagus, salad

Rice

Steamed salmon can be served with brown or white rice.

Couscous

Steamed salmon can be served with saffron couscous. To make this, you will need to caramelise a finely diced banana shallot and grated garlic clove in olive oil. Season with salt and pepper, then add turmeric, ras el hanout, cumin, saffron, star anise, and cinnamon. Sweat for a minute, then add orange juice and water. Bring to a boil and then reduce to a gentle simmer for 5 minutes. Pour the hot orange juice mixture into a bowl of couscous, cover with cling film, and leave for 10 minutes.

Asparagus

Steamed salmon can be served with steamed or roasted asparagus.

Salad

Steamed salmon can be served with salad. For example, it can be served chilled on top of a main course salad, such as a salmon Caesar or a classic South-of-France salad called a Nicoise.

Frequently asked questions