Steamed Salmon with Garlic, Herbs and Lemon is quite possibly the easiest way to cook salmon EVER. End of story.
- there’s basically no clean up due to the parchment paper… a major win there.
- 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.
- 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 on the side. It’s simple, incredibly flavorful, and I am 10000% positive you guys will be obsessed!!
Side note: 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!
Steamed Salmon with Garlic, Herbs and Lemon
Ingredients
- 1 1/2 lbs skin on salmon cut into 4 equal sized pieces
- 1 yellow onion thinly sliced
- 6 garlic cloves thinly sliced
- 1/3 cup roughly chopped parsley
- 1/3 cup roughly chopped dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup olive oil
- 2 lemons sliced as thin as possible
- 1/3 cup dry white wine
Optional Green Yogurt Sauce
- 1 shallot, roughly chopped
- 2 cups tightly packed basil leaves, stems removed
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoons kosher salt
- 1/2 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
I have basil only, do you think that would work?
yes!
Hello,
Two questions.
1) If you cook this in a dutch oven do you need to modify the cooking time or amount of liquid used?
2) I’m not a big fan of parsley- would dill and basil be okay to use together?
Thank you!
nope, same amounts. the circumference of the bottom of the pan is roughly the same. and yes those herbs are perf – my husband hates dill too
Which size Le Creuset would you use for this salmon recipe? (10” bottom?)
10 inch would be great! just needs to be big enough to fit the salmon in an even layer
What oven temp? Am I missing it?
it’s all done on the stovetop!
This was insanely good! I didn’t have parsley so omitted it, and I didn’t have dry white white so used brut Prosecco. Turned out delicious. And extra stars for the easy clean up.
So yum. I had frozen cauli rice so I used that with mint per your suggestion, and the sauce really upped the game. Gaby, you’re a show stopper!
Hi! I have the parsley but not the dill.
Can I use dried dill? If so how much? Or should I just ommit it since I don’t have any other fresh herb on hand? Thanks
just skip the dill and will still be delish!
The aroma from this recipe is amazing. We love it! One question I have is that theres always white residue around the salmon. Am I over cooking it? How do I stop this from happening?
that’s normal – its just the fat from the salmon! happens to me too
Yes if u see the white it is overcooked
Fresh filets of salmon, halibut need to be cooked lightly for best texture & taste.
We actually like ours medium rare !
This is a go-to summer recipe! It is so easy and the clean-up is even easier. We add potatoes, green beans, tomatoes – any veggie we have – to the pot as well. The flavor is incredible.
If you make a larger amount, by how much do you increase the cooking time?
Is there a good rule of thumb for figuring that out?
Sounds amazing Gaby! What veggies would you suggest to pair with this?
I could do asparagus!
This was easy and so delicious! I substituted a T of capers since I didn’t have dill. I will make this again and again!
Can I use aluminum foil instead of parchment paper?
no it wouldn’t really steam that way
I LOVE this recipe for salmon. I decided to try it with halibut and I suspect I should have shortened the cooking time cuz it’s not so fatty, but I had a thick piece. Which is to say that it was a little tough but still very flavorful. Also subbed shallot for onion as halibut more delicate. And I had a shallot.
Thoughts? Husband loves halibut. I prefer salmon. O well
Light, fresh, flavorful. What’s not to love??!!
Okay, well I’m making this salmon. Sounds great. Thanks.
The easiest , tastiest salmon !
This recipe is unbelievably delicious and so fun to make. Our new favorite recipe and making it again soon!!
I cook in parchment packets often – in the oven and on the grill. I did try this and it’s a great idea and easier. I was worried about the Crueset Pot. Will it scorch or ruin the bottom without a liquid in it? Maybe because of the short cooking time it’s ok? TY
its totally ok!!
Love this take on Salmon. Making it again tonight. Family raves every time…
Flavorful and clean. This will be a frequent visitor to the table!
Hubby made this last night, one pound of salmon for 4 people would not have been enough at our house it was delicious…..will make again for sure…….served with lemony/mint Israeli couscous as we had no rice….and yes the green yoghurt sauce elevated the whole meal…….
What pan are you using? Is it a Le Creuset cast iron braiser? Just wondering. Thanks! Love your recipes!
YES – its linked in my instagram in my highlights for the specific one
One of my favorite salmon recipes ever!
We LOVE this recipe in our home. So easy and flavorful and fresh. I love that Gaby added the sauce because we were actually doing a Greek yogurt dip with this back when it wasn’t part of the recipe. It compliments it so well!
This recipe is amazing! 100% recommend making the green goddess recipe- definitely elevates it. We paired it with some wild rice and garlic roasted asparagus, with the green goddess dressing drizzled over that as well. A must make!
Made this twice already within the last week! Added some frozen broccoli in for a cook in pan vegetable side and used frozen lemon slices I always keep on hand. Trying the second round with halibut!
What can I use instead of wine? Is broth ok?
yes or a seafood stock
Love this dish! The recipe is simple but forgiving and the flavors were strong and perfectly combined. The “crust” of fresh herbs and the thin sliced lemon flavor made it look and feel fancy. Made this for a girls night and it was a hit – can’t wait to make it again! Perfect for when you have leftover wine or a good excuse to open a bottle and cook!
This was easy and delicious! Thank you, Gaby.
Salmon turned out perfect, and the sauce is a must! My sauce turned out a tad tart/salty so I added honey to balance it out! Yum yum yum.
Ok first of all, this salmon is SO delicious and easy. I made it exactly as is and was so happy. Will be making again and again.
But we need to talk about the real star of the show: that optional sauce! The salmon didn’t need it at all but I have made it multiple times now to use as salad dressing. It is so good. When I tell you that both my husband and I have been eating salad every day for over a week now (and he does not eat salads) just we can have that dressing. Oh man! Thank you!
Delicious!
I made the green yogurt sauce also, and it was very good. I made too much of it though and wondering how long it will last In the refrigerator.
Probably the best way to cook any fish. I’ve tried it with salmon, halibut, lingcod. So tender, and moist
Thank you for this recipe, it was as perfect and simple as you described! I didn’t have fresh herbs, so just used garlic and lemon. It was so delicious! I’ll never cook salmon in a frying pan with all the splattering again!!!!!
Can I steam this without using parchment paper on a stove top? I have an electrical steamer.
i haven’t tested it that way!
This was excellent. My 10 month old loved it too!
This is the easiest and most fool-proof way to cook salmon without overcooking it! I always tend to overcook salmon when I bake it or grill it.
I want to serve this with spinach, do you think that raw spinach added to the packet would cook well?
I’ve made this and love it. I’m making again for a dinner party of six. How would I modify to make in a covered baking dish in the oven?
what do you mean – and skipping the stovetop portion?
Yes cooking in oven rather than stovetop
Would the process be the same in individual packets? I’d like to make and bring it for a picnic dinner…maybe with some veggies in with the fish packets???
CUTE!! I haven’t tested in individual but I would guess it might cook a few minutes faster since it’s just 1 portion of fish per
LOVE this recipe! Comes out perfect every time!!
I want to make it, but I don’t have any lemons on hand. Do you think I could omit, or would it be better to try adding a little bottled lime juice?
Hi Gaby-this recipe is so good! I want to make it for a group but I have one person that doesn’t like fish. I was wondering if you think I could do the same recipe with chicken…and cook it the same way? I thought I could do chicken/sauce for the non-salmon eater in a different pan. Let me know your thoughts! Thanks!
I, personally, dont think chicken is good steamed – so I wouldn’t do this with chicken!
Hi! Do you preheat the cast iron skillet before adding the fish, or start the cooking process from a cold pan? Thank you!
cold – no need to pre-heat
Hi! I’ve left a comment before, but may have been overlooked.
Is there some kind of easy way to figure out how to increase/decrease cooking time based on the amount of fish you cook?
Great recipe btw! We loved it!