Steamed Salmon with Garlic, Herbs and Lemon


Total Time:

20 minutes



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

Steamed Salmon from (@whatsgabycookin)
  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 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 from (@whatsgabycookin)
Steamed Salmon from (@whatsgabycookin)

Steamed Salmon with Garlic, Herbs and Lemon

Quite possibly the easiest way to cook salmon! No mess, no splatters on your stove, no fishy smell in your kitchen… it's incredible!
5 from 21 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 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


  • 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

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Recipe Rating


  1. Maureen Rosetti

    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!

    • Gaby

      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

    • Gaby

      10 inch would be great! just needs to be big enough to fit the salmon in an even layer

  2. Amanda

    5 stars
    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.

  3. Katy

    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!

  4. Tee

    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

  5. PCB

    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?

    • Gaby

      that’s normal – its just the fat from the salmon! happens to me too

    • Karina Shecter

      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 !

  6. sydneyt

    5 stars
    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.

  7. Steph

    Sounds amazing Gaby! What veggies would you suggest to pair with this?

  8. Judi

    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!

  9. Carla+Powdermaker

    5 stars
    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

  10. Cathleen Togut

    5 stars
    This recipe is unbelievably delicious and so fun to make. Our new favorite recipe and making it again soon!!

  11. Kari

    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

  12. Diane White

    5 stars
    Love this take on Salmon. Making it again tonight. Family raves every time…

  13. Anne+Dick

    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…….