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Steamed Salmon from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 36 votes

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Steamed Salmon, white wine steamed salmon, easy steamed salmon, how to make steamed salmon
Servings: 4 people
Author: Gaby

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