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
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.
This was easy and delicious! Thank you, Gaby.
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!
What can I use instead of wine? Is broth ok?
yes or a seafood stock
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!
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!
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!
One of my favorite salmon recipes ever!
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
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…….
Flavorful and clean. This will be a frequent visitor to the table!
Love this take on Salmon. Making it again tonight. Family raves every time…
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!!
This recipe is unbelievably delicious and so fun to make. Our new favorite recipe and making it again soon!!
The easiest , tastiest salmon !