Steamed Salmon
Steamed salmon cooks gently over simmering water, so the fillets stay moist and flake easily without a pan of hot oil. Lemon slices and dill on top give a fresh, light flavour, and the whole thing takes about 20 minutes from start to finish. It is a good weeknight dish for two, with new potatoes, rice or a green vegetable alongside.
- Total
- 19 min
- Prep
- 5 min
- Cook
- 14 min
- Serves
- 2
- Per serving
- 345kcal
Common mistakes with steamed salmon
Most problems come down to timing and water level. Steam is hot enough to cook the fish quickly, so a thick fillet and a thin one will not take the same time. Keep the water at a steady simmer rather than a rolling boil, and make sure it never touches the fish, or the fillets will poach and lose their shape. Use a lid that fits well so the steam stays in the pan.
How to make steamed salmon
Tap a time to start a timer.
- Season the fish Pat the fillets dry with kitchen paper. Rub them with the olive oil, sprinkle over the salt and lay a few lemon rounds and a sprig of dill on each.
- Heat the water Pour about 3cm of water into a pan and bring it to the boil, which takes around . Turn the heat down to a steady simmer. The basket should sit above the water, not touching it.
- Steam Lay the fillets skin-side down in the basket, cover with a tight-fitting lid and steam for , until the flesh turns opaque and flakes easily at the thickest part. Add for fillets thicker than 3cm.
- Serve Lift the fillets out carefully with a fish slice. The skin will be soft, so slide it off if you prefer. Serve straight away with a lemon wedge.
What to serve with it
Broccoli florets can go into the basket beside the fish for the last 5 minutes, and thin asparagus spears need about 4 minutes. Boiled new potatoes or rice suit the delicate flavour. For another salmon dish with a creamy sauce, see salmon with parsley sauce, or see baked salmon for the oven method.
Common problems and fixes for Steamed Salmon
- The salmon is dry or chalky.
- It has steamed for too long. Start checking at 8 minutes and lift the fillets out as soon as they are opaque, since they keep cooking for a minute or two on the plate.
- The fish tastes bland.
- Steaming adds no browning, so season the fish and finish it with lemon. For more aroma, add a few slices of fresh ginger or half a lemon to the steaming water.
- The fillets stick to the basket.
- Lightly oil the basket before adding the fish, and lift the fillets out with a fish slice rather than tongs so they stay whole.
Frequently asked questions about Steamed Salmon
How long does it take to steam salmon?
Fillets about 2–3cm thick take 8–10 minutes over simmering water with the lid on. Add 2 minutes for thicker pieces.
How do you know when steamed salmon is cooked?
The flesh turns from translucent to opaque and flakes easily when you press a fork into the thickest part. If you use a thermometer, 55–63°C at the centre gives moist fish.
Can you steam salmon from frozen?
It is better to defrost the fillets fully in the fridge first, as frozen fish steams unevenly and can turn watery. Pat the defrosted fillets dry before seasoning.
What if I do not have a steamer?
Stand a heatproof plate on a trivet or upturned heatproof bowl in a wide pan with 2–3cm of simmering water, put the fish on the plate and cover tightly with a lid.
How did you like the recipe?
4.8 / 5 · 54 ratings
