Steamed Salmon

Steaming is a moist-heat method of cooking that has been in use for centuries. Our steamed salmon is moist and succulent with a mild lemon, garlic and dill flavor.

4.91 from 11 votes

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Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: Servings

Calories: 226kcal

Author: Pat Nyswonger

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

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