Steaming Salmon Perfection: A Simple Guide To Deliciousness

Steaming salmon is a quick, easy, and healthy way to cook this delicate fish. It is also one of the simplest cooking methods, making it practically foolproof. The steaming liquid, which can be infused with aromatics like lemon, garlic, and herbs, adds a light boost of flavour to the fish. The salmon is then placed in a steamer basket and cooked for around 8 minutes, depending on the thickness of the fillets. The internal temperature of the fish should reach 145°F when it is done.

Choosing your steamer

Steaming salmon is a quick, easy, and healthy way to cook this delicate fish. You don't need any fancy equipment to steam salmon—even a simple $10 stainless steel vegetable steamer will do the trick! Here are some options to consider when choosing your steamer:

• Asian bamboo stackable steamer: This type of steamer is great for stacking multiple layers of food to cook at the same time. It's a traditional option for steaming and can add an authentic touch to your cooking.
• Small steamer pan: If you have a cookware set, you might already have a small steamer pan that fits inside one of your pots. This is a convenient option if you don't want to purchase any new equipment.
• Regular metal colander: A metal colander can be placed inside a large soup pot or saucepan. Just make sure it's not too big, so there's still enough room for the steam to circulate.
• Collapsible vegetable steamer: These steamers are round and can expand or collapse to fit different pot sizes, usually ranging from 6-inch saucepans to 10-inch skillets. They are affordable and easily adjustable.
• Small metal rack: My personal favourite is a small, round, 8-inch metal rack with 1-inch legs. It fits perfectly inside my cast-iron Dutch oven, which has a heavy lid that keeps the steam contained.

When choosing your steamer, consider the size of your pot or pan, the height of the steamer legs (to ensure the water doesn't touch the food), and whether you want to stack multiple layers of food.

Preparing the salmon

First, you'll want to decide whether to steam your salmon with the skin on or off. If you leave the skin on, it will be easy to peel off after steaming, but it will be rubbery and not very nice to eat. If you want to remove the skin, you can do this yourself with a flexible, thin, sharp knife, or you can ask your fishmonger to do it for you.

Next, check the salmon for pin bones. If there are any, remove them with tweezers or small pliers.

Now, prepare your steaming liquid. This can be water, or you can add extra flavour by using broth or wine. You can also add aromatics such as lemon, garlic, herbs, onion, or white wine.

Set up your steamer. You can use a stainless steel vegetable steamer, an Asian bamboo stackable steamer, a metal colander, or a small metal rack that fits inside a pot. The steaming liquid should come just to the bottom of the steamer unit and should not touch the fish.

Place the salmon fillets on the steamer. If your fillets have a thick end and a thin end, you can either slice off the thin end or fold it underneath to create an even thickness. Season the salmon with salt and pepper, and, if you like, other herbs and spices.

Now you're ready to start steaming!

Creating a steaming liquid

Firstly, you'll need to choose your steaming vessel. You can use a large pot or Dutch oven, a skillet, a wok, or a bamboo steamer. Once you've selected your vessel, you can begin preparing your steaming liquid.

For a simple steaming liquid, combine cold water, fresh lemon slices or juice, crushed garlic cloves, and some fresh or dried herbs. You can use herbs like thyme sprigs, fresh tarragon, parsley, or bay leaves. If using dried herbs, add about 1-2 teaspoons to the steaming liquid.

If you want to get more creative, you can also add other ingredients such as chopped leeks, shallots, or white onions, sliced fennel or fennel fronds, and even white wine or dry vermouth.

Here's a step-by-step guide to creating your steaming liquid:

• Add water to your chosen steaming vessel, ensuring that the water level reaches just below the steamer rack or basket.
• Combine the water with your chosen ingredients from the list above. Feel free to get creative and use what you have available.
• Bring the steaming liquid to a boil with the lid on your steaming vessel.
• Reduce the heat and let the steaming liquid simmer for a few minutes to infuse the flavours.

Remember, when steaming salmon, it's important to ensure that the steaming liquid does not touch the fish. The steam will cook the salmon, so there should be a small gap between the surface of the liquid and the steamer rack or basket holding the fish.

Cooking the salmon

First, set up your choice of steamer. You can use a stainless steel vegetable steamer, an Asian bamboo stackable steamer, a regular metal colander, or a small round metal rack that fits inside a pot. The steaming liquid in the pan should come just to the bottom of the steamer unit and should not touch the fish. The amount of water you need will depend on the length of the legs that keep the fish above the water.

You can use other liquids besides water, such as broth or wine, to add more flavour to the fish. For a simple steaming liquid, combine cold water with fresh lemon, crushed garlic cloves, fresh or dried herbs, white wine, or white dry vermouth.

With the lid on the pot, increase the heat to a boil. Then, reduce the heat to low and let the water simmer while you prepare the salmon.

Before steaming, you can choose to remove the skin from the salmon. Unlike seared salmon, which gets crispy, steamed salmon skin becomes rubbery and is not appealing to eat. The skin can be easily removed with a thin, sharp-bladed knife, or you can ask your fishmonger to do this for you.

If your salmon fillet has 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 to create an even thickness. This will ensure the salmon cooks evenly, as a thin end will overcook by the time the thick end is done.

Spray the steamer with a non-stick oil spray and place it inside the pan of simmering water. Check the water level to ensure the water does not touch the steamer. Season the salmon fillets with salt and pepper, then place them in the steamer.

Add the lid to the pan and maintain a gentle simmer. Steam the salmon for 5 minutes, then check the salmon for doneness by inserting a knife or the tip of a sharp knife into the thickest part of the fish. For medium-rare salmon, it should be opaque on the outside and slightly translucent in the centre, and it should give slightly when pressed. An instant meat thermometer will read between 120°F and 125°F for medium-rare. If you prefer your salmon more well-done, replace the lid and steam for another couple of minutes. Between 125°F and 140°F, the salmon is medium to well-done.

Once the salmon has reached the desired temperature, remove the pan from the heat and transfer the salmon to plates for serving. The salmon will continue to cook slightly from residual heat, so it is okay to remove it from the steamer before it is completely cooked.

Serving suggestions

Steamed salmon is a versatile dish that can be served hot, warm, or chilled. It can be paired with various sauces and dressings, making it a delicious and healthy choice. Here are some serving suggestions to elevate your steamed salmon dish:

• Salmon Salad: Flake the steamed salmon and serve it over a bed of mixed greens, with your choice of vegetables and a tangy vinaigrette.
• Salmon Caesar: Place the steamed salmon on top of a classic Caesar salad for a hearty and flavourful meal.
• Nicoise Salad: Transport yourself to the South of France with this classic combination of steamed salmon, boiled eggs, green beans, potatoes, and olives.
• Lemon Wedges: Keep it simple and squeeze some fresh lemon juice over your steamed salmon for a bright, citrusy touch.
• Creamy Aioli: Whisk together mayonnaise, chopped fresh dill, fresh lemon juice, and Dijon mustard for a creamy and tangy sauce.
• Lemon, Caper, and Dijon Vinaigrette: This bright and zesty vinaigrette will complement the steamed salmon perfectly.
• Creamy Citrus Mango Sauce: For a touch of sweetness, blend mango with citrus juice and spices to create a tropical-inspired sauce.
• Basil Pesto: Either dollop it on top or thin it out with some olive oil to create a delicious dressing for your steamed salmon.
• Pineapple-Mango Salsa: Combine diced pineapple and mango with chopped red onion, jalapeno, and cilantro for a fresh and fruity salsa.
• Tzatziki Sauce: Go Greek with this traditional sauce made from Greek yogurt, cucumber, garlic, and dill.
• Toasted Sesame Oil and Soy Sauce: For an Asian-inspired dish, sprinkle toasted sesame oil and soy sauce over your steamed salmon and top with sliced green onions.

Frequently asked questions