Steamed salmon is the ultimate way to get that melt-in-your-mouth, delicate texture while infusing the fish with fresh aromatics. No heavy sauces needed! This foolproof recipe makes it easy to bring restaurant-quality salmon to your table in just a few steps.
Plus, it’s all about the perfect balance of light, bright flavors that highlight the natural taste of the fish. In minutes, you’ll have a salmon fillet that’s tender, flaky, and downright delicious.
Here is Why This Recipe Works
Easy, Breezy Cooking: No oven, no fuss! Just a steamer, a few ingredients, and you’re on your way to salmon perfection without breaking a sweat.
Fresh Flavors: Garlic, lemon, and dill work their magic, creating a light, aromatic infusion that lets the salmon shine.
Perfectly Tender Texture: Steaming keeps the fish extra moist and flaky. Goodbye, dry, overcooked salmon!
Quick & Foolproof: This method makes it easy to nail that just-right doneness every time, whether you’re into medium-rare or a bit more well-done.
The Ingredients
- Meat: Salmon fillets
- Produce: Garlic cloves, lemon, fresh dill, lemon wedges
- Pantry Seasonings: Sea salt, ground black pepper
Variations
Lemon Herb Butter Salmon: Add a pat of herbed butter with lemon zest and parsley on top of each fillet just before steaming.
Spicy Citrus Chili Salmon: Add a few slices of fresh jalapeño or red chili pepper to the water, along with orange slices instead of lemon.
White Wine Basil Salmon: Use white wine instead of water and swap the dill for fresh basil leaves. .
Tips for Success
- Make sure there’s enough water to last the entire steaming time without boiling dry, but avoid letting the water touch the steamer or salmon.
- Wait until the water reaches a steady simmer before adding your salmon for even cooking from the start.
- A tight-fitting lid is essential to trap the steam, so the fish cooks evenly. If your lid has a vent, cover it with a small piece of foil to prevent steam from escaping.
- Use a thermometer if you’re aiming for a specific doneness. Medium-rare is between 120°F and 125°F, while medium to well-done is up to 140°F.
Storage
Fridge: To store leftover steamed salmon, allow it to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days.
Freezing: Place the cooled salmon in a freezer-safe container. Store it in the freezer for up to 3 months.
Reheating: For best results, let the salmon thaw in the refrigerator overnight if frozen. To reheat, place the salmon in a skillet over low heat, adding a splash of water or broth to prevent drying. Cover with a lid and heat gently until warmed through. Avoid microwaving, as it can make the fish dry and rubbery.
Conclusion
This steamed salmon nails the perfect balance of fresh, light, and ridiculously easy. Customize it with a splash of wine or a kick of chili if you’re feeling fancy, and call it dinner. Done and delicious!
We served it with our Lemon-Dill Aioli Sauce, sautéed asparagus and a garden salad.
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Steamed Salmon
Ingredients
- 2 – 6 or 7 ounce salmon fillets about 1-inch thick, skin removed
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 or 3 cups water see note #1
- 2 garlic cloves grated or crushed
- ½ lemon thinly sliced
- 4 or 5 sprigs of fresh dill
- Lemon wedges for garnish
- Fresh dill chopped for garnish
Instructions
- Set the steamer inside your cooking pan and add enough water to just reach the bottom of the steamer. Remove the steamer and set aside.
- Add the grated garlic, lemon slices and fresh dill sprigs to the water. Place the lid on the pan and bring to a boil over high heat, then reduce the heat to low and simmer while preparing the salmon fillets.
- If your salmon has a thick end and a thin end, you can either slice off the thin end and use for another dish or fold the thin end underneath to make it equal to the thick portion. Season the salmon fillets with salt and fresh ground black pepper.
- Spray the steamer with non-stick oil spray and place inside the pan of water. Check the water level to ensure the water does not touch the steamer. Add the salmon fillets and place a tight-fitting lid on the pan and maintain a strong simmer.
- Steam the fish for 5-minutes, remove the lid then using the tip of a sharp knife, check the salmon for doneness in the thickest part of the fish. It should be opaque on the outside and just a little translucent in the center and gives slightly when you press it. That is medium-rare and perfect!
- An instant meat thermometer will read between 120°F and 125° for medium-rare. Between 125°F and 140°F, it’s medium to well-done.
- When the salmon fillets have reached the desired temperature remove the pan from the heat and transfer the salmon to individual plates and serve immediately, garnished with lemon wedges and fresh dill.
Notes
- The amount of water to be added to the cooking pan will depend upon the height of the legs on the steamer you are using.
- There should be enough water to reach just below the steamer. The water should never touch the fish. Be sure there is enough water that it will not boil dry with the cook time.
- A good way to determine how much water to use is to set the steamer in the pan and add enough water to reach just below the steamer then remove the steamer until ready to cook the salmon.
- Always add the salmon after the water begins to steam.
- Adding wine, broth or other liquids will further increase the flavor of the fish.
- You will need a pot with a tight-fitting lid. A cast iron Dutch oven works very well with it’s heavy lid.
- When the salmon is opaque on the outside and slightly translucent on the inside and gives slightly when you press on it.
- Between 120°F and125°F is medium-rare, between 125°F and 140°F, it’s medium to well-done. You don’t want it to reach above 140°f
