Simple 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

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt to taste

Steps:

  • Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
  • Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams

STEAMED SALMON



Steamed Salmon image

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.

Provided by Pat Nyswonger

Categories     Main Dish

Time 15m

Number Of Ingredients 9

2 - 6 or 7 ounce salmon fillets, about 1-inch thick, skin removed
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 or 3 cups water (see note #1)
2 garlic cloves grated or crushed
1/2 lemon, thinly sliced
4 or 5 sprigs of fresh dill
Lemon wedges, for garnish
Fresh dill, chopped for garnish

Steps:

  • 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.

Nutrition Facts : Calories 226 calories, Carbohydrate 0.2 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 10.5 grams fat, Fiber 0.1 grams fiber, Protein 33 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 6 ounces, Sodium 309 grams sodium, Sugar 0 grams sugar

DANNY CHAN'S STEAMED SALMON WITH LEMON



Danny Chan's Steamed Salmon with Lemon image

Chinese cooks traditionally steam fish with ginger and scallions, which are said to mollify the flavor of the fish. Chef Danny Chan's innovative twist is the addition of refreshing lemon. When Chef Chan steams shrimp, scallops and lobster, he uses the same method, but omits the soy sauce.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Two 1-pound salmon fillets
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 scallions, cut into 4-inch pieces
4 slices ginger
1 lemon
2 teaspoons sesame oil

Steps:

  • Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
  • Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

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

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

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.

EASY MICROWAVE STEAMED SALMON RECIPE BY TASTY



Easy Microwave Steamed Salmon Recipe by Tasty image

Here's what you need: salmon, onion, carrot, shimeji mushroom, sake, butter, salt, pepper, soy sauce

Provided by Rie McClenny

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 9

1 piece salmon
¼ onion
¼ carrot
¼ pack shimeji mushroom
2 tablespoons sake, or white wine
1 tablespoon butter
salt, to taste
pepper, to taste
soy sauce, to taste

Steps:

  • Cut a piece of parchment paper in the shape of a square. Slice the onion thinly. Julienne the carrot. Cut the bottom of shimeji mushroom and tear into bite-sized pieces.
  • Place the salmon at the center of the parchment paper. Season with salt and pepper.
  • Place onion, carrot and shimeji in that order.
  • Sprinkle sake and put the butter on top.
  • Bring up the top and the bottom corner of the paper. Fold the top corner for 3 to 4 times. Twist the ends.
  • Place the salmon packet on a microwave safe plate and microwave for 4 minutes, or cook in 350°F (180°C) oven for 20 min.
  • Open the parchment paper carefully and drizzle soy sauce on top.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 8 grams, Fat 27 grams, Fiber 1 gram, Protein 26 grams, Sugar 3 grams

GINGER STEAMED SALMON



Ginger Steamed Salmon image

Make and share this Ginger Steamed Salmon recipe from Food.com.

Provided by English_Rose

Categories     Asian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons fresh gingerroot
2 (175 g) salmon fillets, each 175g, skinned
1/2 lemons or 1/2 lime
salt & freshly ground black pepper

Steps:

  • Bring a pan of water to the boil. Finely slice the ginger and lay in the base of a steamer (preferably a bamboo one).
  • Squeeze the lemon or lime juice over the salmon, season with salt and sit the fillets on top of the ginger.
  • Place the steamer over the water, cover with the lid and cook for 5 minutes or until the fish is cooked. Serve immediately with stir-fried vegetables and noodles or rice.

Nutrition Facts : Calories 231.2, Fat 7.8, SaturatedFat 1.4, Cholesterol 80.5, Sodium 132.3, Carbohydrate 2.4, Fiber 0.5, Sugar 0.5, Protein 36.1

EASY STEAMED SALMON WITH SWEET POTATOES AND BROCCOLINI



Easy Steamed Salmon with Sweet Potatoes and Broccolini image

For a quick and healthy weeknight dinner turn to salmon. This 20-minute entrée pairs skinless salmon fillets with nutritious sweet potatoes and broccolini, and a drizzle of miso vinaigrette.

Provided by Riley Wofford

Time 25m

Yield 2

Number Of Ingredients 8

1 small sweet potato, peeled and cut into 1/2-inch slices
1 bunch Broccolini, ends trimmed
Kosher salt and freshly ground pepper
2 (4-ounce) skinless wild-salmon fillets
2 tablespoons apple-cider vinegar
2 teaspoons white miso
2 teaspoons safflower oil
2 teaspoons chopped fresh chives

Steps:

  • Arrange sweet potato and Broccolini in a steamer basket and place in a large pot filled with 1 inch of water; season with kosher salt and pepper. Bring to a simmer, cover, and cook 6 minutes.
  • Add salmon fillets to basket; season. Cover and cook until fish is done and vegetables are crisp-tender, 8 minutes more.
  • Meanwhile, whisk together vinegar, miso, oil, and chives; season. Serve, drizzled over fish and vegetables.

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