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.
Table of Contents
Why I Love This Recipe
- 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, 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
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
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.
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.
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.
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
Step 5: Blend everything together in a blender until smooth. Season with salt and pepper to taste.
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 with Garlic, Herbs and Lemon
Ingredients
- 1 ½ lbs skin on salmon cut into 4 equal sized pieces
- 1 yellow onion thinly sliced
- 6 garlic cloves thinly sliced
- â…“ cup roughly chopped parsley
- â…“ 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
- â…“ 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
Hi!
Do you have a wine preference?
Thanks!
sauv blanc!!
My husband and I just made your delicious Steamed Salmon. We consider it one of the best, if not the best, Salmon recipes, and we loved the simple preparation. Thank you Gaby!
so so so happy to hear it!! xx
For the steam salmon recipe this week, can mint or sage substitute for the dill?
I would do sage or basil
Followed to a T with a good dose of scepticism as to whether the fish would cook through, and if the paper would burn at the bottom of the pot. It was AMAZINGGG! Delish, cooked through, no burnt bits, easy as anything and definitely a keeper!
So easy and delicious! The dill add amazing flavor! It was so moist and cooked perfectly!
Hi Gaby, Could you make this ahead of time for a girls lunch? Say a couple of hours? And should you double the recipe for 6 people?
you could but if you do that, I would serve it at room temp. Don't try and heat it back up. And yes, double the recipe for 6
Hi Gaby,
So how many people does this recipe serve with a side salad, vegies, rice etc? I was thinking of making it fr a girls lunch so could you make it in advance and keep it warm in the oven?
Thanks so much! Brooke (from Australia!!!)
Serves 3-4
The best way to cook salmon!
This sounds amazing I can’t wait to try it! If I can’t use the wine due to religious reasons, what can I substitute it with that will not compromise the overall result?
you could do it with veggie broth, but it wouldn't have quite the same flavor
July, 16, 2020
Hi Gaby,
I have been making pan-seared salmon and using your recipe for basil vinegarette to go with it. I wanted to change it up, so made this last night. However, I didn't get to taste it, since I cooked it for a family, as part of my job. I have been very happy with all of the recipes that I have made from your cookbook, but I'm curious as to what is your favorite salmon recipe? I can't use sesame oil, try not to use sugar or flour, because of food allergies.
P.S. your, Summer Chipotle Chicken Cobb, was a huge hit! Thank you
T.K.
What a fun way to cook fish.
Could you do this in a stainless steel braiser pan?
yes absolutely
This recipe was amazing ... I had to substitute with frozen parsley that I keep chopped in the freezer and dill weed ( I did not have fresh ... but will b sure to get it now ) ...followed the directions and cooked in parchment for five minutes ... then an additional three( we like ours not quite medium).it was amazing ...my son is on Keto so served with broccoli, no rice ! So easy and so fast !
Third time making this tonight. This is a new weeknight favorite for us!!
Thanks for sharing another great recipe!
This recipe makes me actually like fish. I read about how great omega 3's are for the brain and how supplements just wont do, you really should eat the real thing! So I go to my trusted recipe master hoping her intriguing recipe can convert me to the fish side of life... and SUCCESS. The sauce that forms in the bottom of the pot is warm lemony, herbal onion juice. Not to mention the recipe is quite simple and requires not much in regard to ingredients I don't already have. I also don't have a thick-bottom, or a thick-bottomed pot either. So I just used a soup pot and it worked just fine I'd say.