Oven Steamed Salmon Recipes

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OVEN-STEAMED SALMON



Oven-Steamed Salmon image

This simple way to roast salmon brings spectacular results with hardly any worry on the cook's part. The Mediterranean cookbook author Paula Wolfert learned it from the French chef Michel Bras, and it rises and falls on the thinness of the sheet pan. A pan of water delivers enough moisture to steam the fish briefly at a low temperature, producing a final product that is soft and deliciously juicy. It adapts easily to almost any salmon fillet. Emily Kaiser Thelin, who includes it in her biography of Ms. Wolfert, "Unforgettable," says a center-cut of wild-caught Alaska king works best and suggests pairing it with a salad or cracked green olive relish.

Provided by Kim Severson

Categories     dinner, for one, for two, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 1 to 8 servings, depending on the quantity cooked

Number Of Ingredients 5

Center-cut salmon fillets, preferably wild-caught Alaskan king or sockeye, 1-inch thick and of any size from 5 ounces to 2 1/2 pounds
Olive oil, for greasing
Flaky sea salt
Freshly ground black pepper
Snipped fresh chives, for garnish (optional)

Steps:

  • Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to between 225 and 275 degrees. Grease a thin sheet pan with olive oil.
  • Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack. Bake until an instant-read thermometer inserted into the thickest part registers 110 degrees for rare, 115 degrees for medium-rare, or 125 degrees for medium. This should take 10 to 12 minutes for 5-ounce fillets or 20 to 25 minutes for a 2 1/2-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)
  • Transfer the salmon to a platter or one or more individual plates and season with more salt and pepper, if desired. Sprinkle with chives, if using, and serve.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 0 grams

OVEN-STEAMED SALMON



Oven-Steamed Salmon image

Salmon steamed in soy sauce and white wine in the oven with a topping of candied ginger and garlic.

Provided by patiasaramom

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 (1 pound) salmon fillet
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped garlic
2 tablespoons chopped crystallized ginger
½ cup dry white wine
½ cup low-sodium soy sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
  • Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 6.6 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.4 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1408 mg, Sugar 1.9 g

STEAMED SALMON



Steamed Salmon image

Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 2

1 center-cut boneless salmon fillet (4 ounces), skin on
Lemon wedge, for serving

Steps:

  • Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place salmon in a bamboo steamer. Cover and place steamer in skillet. Cook until just cooked through, 8 to 10 minutes. Serve immediately with lemon.

SIMPLE STEAMED SALMON



simple steamed salmon image

great for an evening meal or even a light lunch.

Provided by roderick21

Time 40m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Place salmon fillet on a sheet of foil large enough to wrap around with extra space ( like a metallic pasty!)
  • Place the bay leaves on top of the salmon along with mixed herbs, salt and pepper
  • slice the onion into half moons and put on top of the salmon with the lemon wedge
  • fold foil over salmon leaving a small hole at the top and place in a steamer
  • Put the new potatoes into a pan of boiling water with the salmon in the steamer above
  • boil and steam for 25 minutes
  • Serve hot or cold with a crunchy salad and a light french dressing

STEAMED SALMON AND VEGETABLES



Steamed Salmon and Vegetables image

I studied abroad and didn't have an oven. Since I usually bake salmon and didn't have an oven, I had to get creative with the stove and came up with this steamed version.

Provided by Jace

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 9

water as needed
4 cups frozen green beans
2 cloves garlic
4 white mushrooms, or more to taste
¼ white onion
½ orange
1 tablespoon Italian seasoning
4 (4 ounce) salmon steaks
1 tablespoon seafood seasoning (such as Old Bay®), or to taste

Steps:

  • Fill a skillet with 1/2 inch water. Add frozen beans, turn heat to high, and allow beans to thaw and cook, about 10 minutes.
  • Meanwhile, mince garlic, cut mushrooms and onion into slices, and slice orange into rings. Layer into the skillet in that same order and sprinkle Italian seasoning on top. Place salmon steaks on top and sprinkle heavily with seafood seasoning.
  • Reduce heat to medium, cover, and cook until fish flakes easily with a fork, about 10 minutes. Serve with green beans.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 10.5 g, Cholesterol 50.4 mg, Fat 6.8 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 429.4 mg, Sugar 3.9 g

EASY STEAMED SALMON WITH VEGETABLES



Easy Steamed Salmon with Vegetables image

Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.

Provided by L'amore il Cibo

Categories     Salmon Fillets

Time 25m

Yield 4

Number Of Ingredients 5

4 tablespoons hoisin sauce
2 teaspoons Sriracha sauce
1 (16 ounce) package frozen stir-fry vegetables
2 (8 ounce) salmon fillets, thawed if frozen
1 tablespoon oil

Steps:

  • Combine hoisin and Sriracha in a small bowl; mix well with a fork.
  • Place a steamer in water in a stir-fry wok; bring water to a boil.
  • Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
  • Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g

OVEN-STEAMED SALMON WITH LENTILS AND SUN-DRIED TOMATOES



Oven-Steamed Salmon With Lentils and Sun-Dried Tomatoes image

Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the classic dish the lentils might be cooked with bacon or a little sausage. In this recipe, sun-dried tomatoes add a savory layer of flavor to the lentils.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 pound beluga lentils (1 1/8 cup), rinsed
2 ounces sun-dried tomatoes
1 bay leaf
Salt, preferably kosher salt
freshly ground pepper
1 1/2 pounds salmon fillets, either in 1 piece or cut up
Chopped fresh herbs, such as parsley, chervil, thyme for garnish

Steps:

  • Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and the garlic. Stir together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch. Bring to a simmer, cover and simmer 25 minutes. Add salt and pepper to taste and simmer another 5 to 10 minutes, until the lentils are tender and aromatic. Taste and adjust seasoning. Remove the bay leaf and the sun-dried tomatoes. Keep warm while you cook the salmon.
  • While the lentils are cooking, preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Using a slotted spoon, spoon the lentils onto 4 dinner plates and place a serving of salmon on top. Sprinkle with herbs, and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 639 milligrams, Sugar 8 grams

OVEN-STEAMED FISH WITH MIXED-NUT SALSA



Oven-Steamed Fish With Mixed-Nut Salsa image

This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that's good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts - the kind usually served as bar snacks - balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.

Provided by Ali Slagle

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Handful of parsley sprigs, plus ½ cup parsley leaves and tender stems, coarsely chopped
1 1/2 pounds mild fish fillets of equal size (skin-on or skinless), such as cod, halibut, sole, grouper or salmon
Salt and black pepper
Boiling water
1 cup mixed, salted nuts, coarsely chopped (avoid peanuts, if possible)
1/3 cup extra-virgin olive oil
2 1/2 teaspoons unseasoned rice wine vinegar or apple cider vinegar
1/2 teaspoon honey

Steps:

  • Heat the oven to 375 degrees. Pick a baking dish that will fit all the fish fillets in an even layer. Scatter the whole parsley sprigs in the dish. Pat the fish dry and season all over with salt and pepper. Lay the fish on top of the parsley sprigs. (The herbs keep the fillets from sticking to the pan and will lightly flavor the fish.) Pour enough boiling water around the fish to cover the bottom of the dish. Seal the dish tightly with foil and bake until the fish is opaque and flakes with a fork, about 10 minutes for thin fillets like sole and up to 20 minutes for dense fillets that are 1-inch thick or more.
  • While the fish is cooking, stir together the chopped parsley, nuts, olive oil, vinegar, honey and ½ teaspoon black pepper. (Measure the pepper; it's more than you think.) Season to taste with salt.
  • Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.

BAKED SALMON



Baked salmon image

Get all the goodness of omega-3 with easy baked salmon for lunch or supper. It's super versatile and makes a great partner for salads, veggies and pasta

Provided by Lulu Grimes

Categories     Dinner, Fish Course, Lunch, Supper

Time 20m

Number Of Ingredients 3

4 skinless salmon fillets
1 tbsp olive oil or melted butter
chopped herbs, lemon slices and steamed long-stem broccoli, to serve (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
  • Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
  • Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.4 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium

STEAMED SALMON WITH SOY GLAZE



Steamed Salmon With Soy Glaze image

Real Simple Magazine April 2005. Instead of steaming the salmon, you can wrap it in foil and bake it in a 400-degree oven for 10 minutes. This will also limit the fish smell in your kitchen.

Provided by JackieOhNo

Categories     Japanese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 skinless salmon fillets, 6 oz. each
3 tablespoons soy sauce
1/2 cup soy sauce
1 garlic clove, minced
1 tablespoon finely grated gingerroot
2 tablespoons shredded gingerroot
2 tablespoons rice wine or 2 tablespoons sherry wine
1/4 cup rice vinegar
2 tablespoons lemon juice
1 tablespoon sugar
2 tablespoons sliced scallions
1 (18 3/4 ounce) package soba noodles or 1 (1 lb) box whole wheat pasta
1/2 lb small green beans, sliced in half lengthwise

Steps:

  • Place the salmon in a shallow glass dish. Combine 3 t. of the soy sauce, the garlic, grated ginger, and 1 T. of the rice wine and pour over the salmon, turning to coat. Cover and marinate for 15 minutes in refrigerator.
  • Place the vinegar, lemon juice, sugar, the remaining soy sauce, and the remaining rice wine in a small saucepan over low heat. Stir to dissolve the sugar, bring to a boil, and cook until reduced by half, about 3 minutes. Set the glaze aside and keep warm.
  • Fill a large saucepan with 1 inch of salted water and bring to a boil. Remove the salmon from the marinade and place in a steamer basket that fits snugly over the pan. Scatter the scallions and shredded ginger over the salmon. Cover and steam over the boiling water for 4 minutes or until cooked through. Remove and keep warm.
  • Cook the noodles according to package directions. Just before they are done, add the beans to the boiling water; strain. Serve the salmon over the noodles & beans, drizzled with the glaze.

OVEN STEAMED SALMON WITH CHAMPAGNE-BUTTER SAUCE



Oven Steamed Salmon With Champagne-Butter Sauce image

Recipe is from the March/April 2001 issue of Cuisine. The salmon could stand on its own, or be paired with a Holandaise. The Champagne-Butter Sauce has plenty of lemon to cut the richness of the fish and still has a little sweetness from the champagne.

Provided by CookGordon

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh salmon, center cut, skin left on (cut into 4 equal portions)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, coarsely ground
2 tablespoons shallots, minced
1/4 cup dry champagne (or dry white wine)
2 tablespoons low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons heavy cream
1/2 cup unsalted butter, cold (1 stick)
1 teaspoon fresh chives, chopped

Steps:

  • To oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. Note: Be sure the pan is deep enough to hold about 1" of water without touching the fish. Preheat oven to 325.
  • Position cooling rack over a baking sheet; spray with nonstick spray. Place prepared fillets skin side down, on the rack, 1/2" apart. Season with salt and pepper.
  • Place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. Prepare the sauce while the fish steams.
  • To test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. And the color should be coral, not opaque.
  • Champagne-Butter Sauce:.
  • In a small saucepan over medium heat, saute shallots in 1 T. buttter until soft ( do not bown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
  • Reduce heat to mediumlow and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
  • Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, following the instructions below.
  • Holding sauce -- Transfer sauce to a bowl, then nest it in a larger bowl of hot water. Cover loosely with plastic and stir often. Don't let it get too hot (it may break) or too cold (it will solidify).

Nutrition Facts : Calories 380, Fat 29.8, SaturatedFat 16.9, Cholesterol 130.2, Sodium 303.6, Carbohydrate 2.3, Fiber 0.1, Sugar 0.4, Protein 23.3

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From yummly.com


OVEN STEAMED SALMON WITH MUSHROOMS - SALU SALO RECIPES
Jan 24, 2019 - In this oven steamed salmon recipe, the salmon is steamed by filling up a roasting pan with boiling water and then placing it in the lower rack of the oven. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe ...
From pinterest.ca


SEVEN WAYS TO BAKE SALMON - AEG STEAM OVEN
Preheat oven to 350F or 325F Convection setting. Step 2. Mix together grated parmesan, cornmeal, salt and pepper and press into each fillet. Step 3. Pour melted butter over top and bake for 20-30 minutes until crispy on the outside but flaky on …
From aeg-appliances.ca


COOKING FOR ONE: STEAMED SALMON AND MUSHROOMS - PBS FOOD
2016-11-01 Ingredients; 5 ounces assorted mushrooms; 4 ounces salmon; 2 teaspoons soy sauce; 1/2 tablespoon unsalted butter; cilantro (for garnish) Directions; Cut a large rectangular piece of aluminum foil ...
From pbs.org


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