Steamed Salmon with Garlic, Herbs and Lemon

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Steamed Salmon with Garlic, Herbs and Lemon is quite possibly the easiest way to cook salmon EVER, even easier than my broiled salmon. End of story.

A skillet lined with parchment paper, with a salmon placed inside, topped with thinly sliced lemon slices, onion slices and lots of herbs and basil leaves, with a small bowl of green yogurt sauce on the side.
A close-up shot of a skillet lined with parchment paper, with a salmon placed inside, topped with thinly sliced lemon slices, onion slices and lots of herbs and basil leaves.

Why I Love This Recipe

  1. there's basically no clean up due to the parchment paper... a major win there.
  2. you don't risk your kitchen smelling fishy because there's no opportunity for the salmon to splatter all over your counter when you sear it.
  3. it's a one-pot dish and we all LOVE that.

If there's one cookbook that's stayed in the front of my mind recently (besides my own) it's 100% Istanbul from Cookbook Club #10! There's a steamed salmon recipe in the book that drives me WILD. And I'm convinced it's 100% the best way to cook fish.

All of that boils down to a recipe for success! I've been making this for dinner parties for ages. Add to that the fact that Poppy LOVES it! I'll serve it up with some steamed white rice that I've tossed with plenty of mint for extra flavor. And then a veggie, like roasted broccolli or avocado kale caesar, on the side. It's simple, incredibly flavorful, and I am 10000% positive you guys will be obsessed!!

Ingredients & Substitutions

Mise-en-place with all the ingredients required to make steamed salmon and an herby green yogurt sauce.
For the Salmon:
  • Skin on Salmon cut into 4 equal sized pieces
  • Yellow Onion thinly sliced
  • Garlic Cloves thinly sliced
  • Parsley roughly chopped
  • Dill roughly chopped
  • Kosher Salt
  • Black Pepper freshly cracked
  • Olive Oil
  • Lemons sliced as thin as possible
  • Dry White Wine
For the Green Yogurt Sauce:
  • Shallot roughly chopped
  • Basil Leaves stems removed
  • Garlic
  • Red Pepper Flakes
  • Olive Oil
  • Red Wine Vinegar
  • Kosher Salt
  • Greek Yogurt or Labneh full fat

*For a full list of ingredients and instructions please see recipe card below

How to Make Steamed Salmon

A big glass mixing bowl with fish, onion, garlic, herbs, salt and pepper, drizzled with olive oil.

Step 1: Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine.

A skillet lined with parchment paper with the salmon fillets topped with herbs and sliced onions.

Step 2: Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid. Transfer all of the fish and combined ingredients to the lined skillet with the fish skin side down.

A skillet lined with parchment paper with the salmon fillets completely covered with thin slices of lemon.

Step 3: Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal.

A skillet with salmon wrapped completely in parchment paper, with its crimped together to seal.

Step 4: Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes

A blender jar with all the ingredients to make a green yogurt sauce.

Step 5: Blend everything together in a blender until smooth. Season with salt and pepper to taste.

A skillet lined with parchment paper with steamed salmon topped with thin lemon slices, and a small bowl with green yogurt sauce on the side.

Step 6: Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint

How to Store Steamed Salmon

While I recommend eating it fresh, steamed salmon can be stored in the fridge for a couple days. To re-heat, use the microwave or warm it on the stovetop.

How to Freeze Steamed Salmon

Like I said, prefer to eat it fresh, but if you must, you can freeze steamed salmon once completely cooled, in freezer bags. Make sure you date them and eat them within 3 months. Thaw it in the fridge overnight when its time to eat, and warm it through on the stovetop or oven. It might be better to use previously-frozen salmon in a spread or to make salmon cakes than to eat on its own.

Tips & Tricks

This recipe is perfectly PERFECT and you could serve it on it's own but... I also included a really delish herby yogurt sauce for drizzling on top if you want to add even more flavor. It also make an appearance in these Loaded Steak Salad Bowls which I can't get enough of!

FAQs

Can I take the skin off for steamed salmon?

Yes, you absolutely can!

How do I tell if the salmon is done?

A medium to well done salmon should be opaque outside and still a bit translucent in the center. It should also flake easily when pressed down gently without completely crumbling down or being very dry.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Steamed Salmon from www.whatsgabycooking.com (@whatsgabycookin)

Steamed Salmon with Garlic, Herbs and Lemon

Author: Gaby Dalkin
4.9 from 54 votes
Quite possibly the easiest way to cook salmon! No mess, no splatters on your stove, no fishy smell in your kitchen... it's incredible!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 1 ½ lbs skin on salmon cut into 4 equal sized pieces
  • 1 yellow onion thinly sliced
  • 6 garlic cloves thinly sliced
  • cup roughly chopped parsley
  • cup roughly chopped dill
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup olive oil
  • 2 lemons sliced as thin as possible
  • cup dry white wine

Optional Green Yogurt Sauce

  • 1 shallot, roughly chopped
  • 2 cups tightly packed basil leaves, stems removed
  • 1 clove garlic
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoons kosher salt
  • ½ cup full fat greek yogurt or labneh

Instructions
 

  • Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort)
  • Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
  • Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint

To make the Sauce

  • Blend everything together in a blender until smooth. Season with salt and pepper to taste

Notes

This yogurt sauce is also great on steak.

Nutrition Information

Calories: 679kcal | Carbohydrates: 13g | Protein: 38g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 1263mg | Potassium: 1143mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1514IU | Vitamin C: 45mg | Calcium: 122mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

145 Comments

  1. Making this tonight! Quick question: is the nutrition info listed inclusive or exclusive of the yoghurt sauce?

  2. 5 stars
    Love this salmon recipe! Thank you Gabby! I made it 3 times already. Love the green yogurt sauce with it and its a must for the dish in my opinion. This recipe is super easy and the salmon tastes so light & fresh. Not fishy at all. Highly recommend.

  3. 4 stars
    I think this has great potential but for me the onions didn’t cook enough; I think next time I would sautée them first; wondering if anyone else had this issue? I also see from the picture that I should have chopped the parsley more. I look forward to trying it again with some adjustments.

  4. Got a Dutch oven for Christmas and broke it in with this recipe. It was such a breeze to make and SO tasty! Easy cleanup was a cherry on top.

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