Steaming Salmon: Gaby's Quick, Healthy, Delicious Dish

Gaby Dalkin, a New York Times Best Selling cookbook author, entrepreneur, and mom, shares her recipe for steamed salmon with garlic, herbs, and lemon. This recipe is inspired by a similar dish in the cookbook 'Istanbul' from Cookbook Club #10. Dalkin describes the dish as possibly the easiest way to cook salmon, with barely any cleanup required. The recipe involves steaming the salmon in parchment paper with garlic, herbs, and lemon, and serving it with steamed white rice and a veggie on the side. The salmon is cooked in a skillet with a lid, with the fish skin side down, and the whole dish takes just 20 minutes to prepare.

Recipe ingredients and substitutions

Gaby Dalkin's steamed salmon recipe is a simple, tasty, and healthy dish that can be served on its own or with a herby yoghurt sauce. The recipe serves four people and takes 20 minutes in total, with five minutes of prep time and 15 minutes of cooking time.

The ingredients for the salmon are:

• 1 ½ lbs of skin-on salmon, cut into four equal-sized pieces
• 1 yellow onion, thinly sliced
• 6 garlic cloves, thinly sliced
• ⅓ cup of roughly chopped parsley
• ⅓ cup of roughly chopped dill
• 1 teaspoon of kosher salt
• ½ teaspoon of freshly cracked black pepper
• ¼ cup of olive oil
• 2 lemons, sliced as thinly as possible
• ⅓ cup of dry white wine

The skin can be removed from the salmon if desired.

The ingredients for the optional green yoghurt sauce are:

• 1 shallot, roughly chopped
• 2 cups of tightly packed basil leaves, with stems removed
• ½ teaspoon of red pepper flakes
• ½ cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of kosher salt
• ½ cup of full-fat Greek yoghurt or labneh

The yoghurt sauce is also great on steak.

Cooking instructions

This recipe for steamed salmon with garlic, herbs, and lemon is possibly the easiest way to cook salmon. There's basically no cleanup, your kitchen won't smell fishy, and it's a one-pot dish.

Ingredients:

• Skin-on salmon cut into 4 equal-sized pieces
• Yellow onion, thinly sliced
• Garlic cloves, thinly sliced
• Parsley, roughly chopped
• Dill, roughly chopped
• Black pepper, freshly cracked
• Lemons, sliced as thin as possible
• Olive oil
• Dry white wine
• Salt, to taste

For the optional green yogurt sauce:

• Shallot, roughly chopped
• Basil leaves, stems removed
• Greek yogurt or labneh, full fat
• Red pepper flakes
• Olive oil
• Red wine vinegar
• Salt, to taste

Method:

• Cut a 2-foot length of parchment paper and center it in a 10-inch heavy-bottom skillet that has a lid.
• Put the fish, onion, garlic, herbs, salt, and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine.
• Transfer the fish and combined ingredients to the lined skillet with the fish skin side down.
• Arrange the lemon slices in a single layer over the fish and drizzle with the remaining olive oil and wine.
• Fold the paper over to cover the fish and crimp the edges together to seal.
• Cover the pan with the lid. Cook over medium-high heat for 5 minutes. Do not open the pan.
• Reduce the heat to medium and continue to cook for another 8-10 minutes, depending on if you want your fish medium to well done.
• Remove the pan from the heat and let it rest for 5 minutes.
• Remove the lid, carefully open the paper, and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint.

To Make the Green Yogurt Sauce:

• Blend all the ingredients together in a blender until smooth.
• Season with salt and pepper to taste.

Storage:

While it is recommended to eat the salmon fresh, it can be stored in the fridge for a couple of days. To reheat, use the microwave or warm it on the stovetop. It can also be frozen once completely cooled, in freezer bags, dated, and eaten within 3 months. Thaw it in the fridge overnight and warm it through on the stovetop or in the oven.

How to store and reheat

While it is recommended to eat the steamed salmon fresh, it can be stored in an airtight container in the fridge for up to 2 days. To reheat, use the microwave or warm it on the stovetop.

If you need to store the salmon for longer, it is possible to freeze it. Allow the salmon to cool completely, then place it in a freezer bag, ensuring you date it. It should be consumed within 3 months. When you are ready to eat it, thaw it in the fridge overnight, and warm it through on the stovetop or in the oven. Previously frozen salmon may be better used in a spread or to make salmon cakes rather than eaten on its own.

Benefits of cooking salmon this way

Steaming salmon in parchment on the stove is a great way to cook this fish, and here are some reasons why. Firstly, it's a very quick and easy method, with minimal cleanup required afterward—a major advantage over other cooking methods. The use of parchment paper means there's basically no cleanup, and you don't have to worry about any fishy smells lingering in your kitchen afterward. It's also a one-pot dish, which is always a bonus!

Another benefit of this cooking method is that there's no risk of splattering. This means your stove won't get dirty, and you won't have to worry about any messy splatters on your clothes or counters. It's a mess-free way to cook salmon, which is always a plus!

Steaming salmon is also a healthy option. Salmon is a great source of protein and healthy fats, and steaming it helps to retain these nutrients. It's also a gentle cooking method that doesn't require a lot of added fat or oil, so it's a good option if you're looking for a lighter meal.

Finally, this method produces incredibly flavorful salmon. The steam cooks the fish evenly, infusing it with the flavors of garlic, herbs, and lemon. It's a simple yet delicious way to prepare salmon, and you can serve it with a variety of sides, such as steamed rice and roasted broccoli.

Other salmon recipes

There are a plethora of salmon recipes to choose from, and they are all just as delicious as the last. If you're looking for a quick and easy recipe, then baking is the way to go. You can bake a whole fillet and garnish it with herbs and lemon wedges, or you can flake off pieces from the fillet and use them in a curried salmon rice bowl. Broiling is another great option, as it cooks quicker than baking and results in a less dry fillet. For a simple and tasty recipe, try Gaby's broiled salmon with spring peas. It only takes 15-20 minutes and is perfect for a weeknight meal. If you're looking for something a little more substantial, try the sheet pan broiled salmon. This recipe takes a bit longer but is well worth the wait. The salmon is marinated for 30 minutes and then cooked on a sheet pan in the oven for 10 minutes. The result is a delicious and healthy meal with minimal cleanup.

If you're feeling adventurous, there are plenty of other ways to cook salmon. Grilling is a great option, especially for salmon skewers or cedar plank salmon. Pan-searing is another popular method that guarantees a nice crispy sear. For a unique and tasty treat, try making salmon sushi bowls with sashimi-grade salmon and toppings like pickled ginger, avocado, and cucumber. Smoked salmon is also a delicious option, perfect for an easy breakfast or brunch.

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