These steamed salmon fillets taste great! They are moist and juicy, and the lemon, garlic, and dill flavors make them mild. They are also very quick and easy to cook. Steamed Salmon, moist and delicious!.
I will confess that in my kitchen, steaming has mostly been confined to vegetables. Steamed fish has never appealed to me. My preferred method of cooking salmon fillets is broiling. However, sometimes we all need to just break with the old and try something new.
Steaming is a simple moist-heat method of cooking and has been in use for eons. Steamed Salmon is a healthy and nutritious method to prepare this delicate flavored fish. In six to eight minutes, a salmon fillet that is an inch thick will steam and be moist, flavorful, and tasty. Adding three or four minutes to the cooking time for every half-inch of thickness of salmon fillets when they are steamed
Steaming salmon is a healthy, delicious, and easy way to prepare this nutritious fish When using a steamer, it’s important to know exactly how long to steam the salmon to ensure it turns out moist, flaky, and cooked to perfection
Getting Started with Steaming Salmon
To steam salmon you’ll need a steamer basket or bamboo steamer along with a pot or pan to hold some water. Fill the pot with about 1-2 inches of water and bring it to a boil. Add your salmon fillets seasoned with salt pepper, herbs, etc. to the steamer basket. Then, place the basket in the pot, cover, and steam.
When you steam salmon, you help keep the fish’s moisture, nutrients, and delicate flavor. It’s a healthier way to cook than frying or sautéing in lots of oil.
How Long Should You Steam Salmon?
The steaming time can vary based on a few factors:
Thickness of the Fillet
- Thinner fillets – 3/4 inch or less: 5-6 minutes
- 1 inch thick: 6-8 minutes
- 1 1/2 inches: 8-10 minutes
Early on, make sure the salmon is done. It doesn’t take long for it to go from perfectly cooked to overdone. In the middle, it should still be moist and flaky when gently flaked with a fork. It should be opaque all the way through.
Bone-In vs Boneless
Bone-in salmon fillets may take a little longer to cook through to the center than boneless. Add 1-2 minutes to the times above if steaming bone-in.
Portion Size
Larger salmon fillets or a whole side will need more time than individual 4-6 oz portions. Smaller pieces may only need 4-5 minutes.
Fresh vs Frozen
Completely thaw frozen salmon before steaming. Frozen fish takes longer to cook than fresh and can end up overdone on the outside while still cold inside if not fully thawed first.
Additions
Some factors like marinades, rubs or stuffing may increase cook time slightly. If topping salmon with things like herbs or lemon, wait until after steaming to avoid loss of flavor or burning.
Checking Doneness
Checking for doneness early and often prevents overcooking. Here are some tips:
- Use a digital meat thermometer – aim for 110°F for rare, 125°F for medium rare, and 140°F for well done salmon.
- Check the thickest part of the fillet and look for opaque flesh.
- Flake gently with a fork and see if it flakes easily and is moist inside.
Once done, immediately remove from steamer to stop the cooking process. Let rest for 2-3 minutes before serving.
Steaming Different Types of Salmon
Wild salmon varieties like sockeye and king salmon have less fat than Atlantic farmed salmon so may cook a little faster. Leaner fish in general requires less time to reach doneness.
No matter what type you’re steaming, always rely on the visual and temperature cues above rather than just cooking time to determine when it’s perfectly ready.
Steaming Salmon Safely
To keep salmon safe:
- Fully thaw frozen salmon before steaming
- Use fresh, sushi-grade salmon if consuming raw
- Discard any salmon that has an off smell or look
- Use a food thermometer and cook to proper internal temperature
- Don’t let salmon sit in the temperature danger zone (40-140°F) for more than 2 hours total
- Refrigerate leftovers within 2 hours and use within 3-4 days
Serving Up Your Steamed Salmon
Once steamed to tender, flaky perfection, there are so many delicious ways to serve your salmon:
- On its own with just lemon and fresh herbs
- Over salad greens, grains or vegetable noodles
- In tacos, sandwiches, sushi bowls
- Flaked in pastas, risottos and soups
- On flatbreads or bruschetta
- As a filling in dumplings or hand rolls
You really can’t go wrong pairing salmon with fresh veggies, greens, whole grains, potatoes, citrus, and herbs. Get creative with globally inspired flavors!
Steaming Salmon Step-By-Step
Ready to steam some salmon? Follow these simple steps:
- Pat dry salmon fillets and season both sides with salt, pepper and any other spices or herbs.
- Fill a pot with 1-2 inches of water and bring to a boil.
- Place seasoned salmon in a steamer basket and set in pot. Cover pot with lid.
- Steam for 5-10 minutes based on thickness. Check frequently after 5 minutes.
- Use a thermometer or fork test to check for doneness when steaming time is up.
- Remove basket from pot immediately when salmon reaches 140°F or flakes easily.
- Let rest for 2-3 minutes before serving.
And that’s it – perfectly steamed salmon ready to enjoy! Adjust the time as needed for thicker fillets and portions.
Troubleshooting Steamed Salmon
If your salmon turns out overcooked or undercooked, here are some tips:
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Overcooked: fillets were left steaming too long. Next time, check earlier and more frequently. Salmon goes from perfect to dry quickly.
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Undercooked: fillets may have been very thick or still partially frozen. Defrost fully and add more time for thicker cuts next time.
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Uneven: thickest parts underdone while thinner parts overcooked. Fold thin ends under to even out thickness before steaming.
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Dry/bland: let salmon rest after steaming to redistribute juices. Add marinade, sauce or omega-3 rich oil after to boost moisture and flavor.
The Takeaway
Mastering the steaming time for salmon results in tender, succulent fish every time. For most 1-inch thick fillets, aim for 6-8 minutes. Thinner pieces may need just 5 minutes while thicker cuts can go 10-12 minutes. Rely on visual cues like opacity and flakiness rather than just cooking time. Salmon is done when it reaches 140°F internally or flakes easily with a fork yet remains moist.
Carefully timing your salmon while steaming helps unlock the full potential of this quick and healthy cooking method. Your perfectly steamed salmon is ready to be turned into amazing meals to enjoy right away or as leftovers all week long. Get steaming!
How We Prepared Our Steamed Salmon:
First, set up your choice of steamer. What’s in the pan should only reach the bottom of the steamer unit. It shouldn’t touch the fish. How much water the fish needs will depend on how long its legs are that keep it above water.
You don’t have to use water. You can use broth or wine instead, and the salmon will get more flavor. I used plain water and added some fresh dill, three thin slices of lemon, and grated garlic. Steaming the salmon should always begin when the water is hot and steaming. The salmon should never be added to the steamer when the water is cold.
With the lid on the pot, the heat was increased to a boil. Then the heat was reduced to low and the water simmered while the salmon was prepared. I took off the salmon’s skin so there was nothing in the way of the steam getting to the meat. The skin can easily be removed with a thin, sharp-bladed knife. You can also ask the fishmonger to do this for you. Removing the skin from the salmon.
If you have a salmon fillet that is thick on one end and thin on the other, the thin end will be done before the thick end is done cooking. There are two options to fix this issue. You can either slice off the thin section and use it for another purpose…. or fold it underneath creating an even thickness. I’ve tried both of these options by adding the cut-off piece to a seafood pasta dish with shrimp as another meal.
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FAQ
How do you know when salmon is done steaming?
How long to steam frozen salmon in a steamer?
Is it better to steam or fry salmon?
Is steamed salmon healthy?
How long do you cook salmon in a steamer?
Once the water is boiling, carefully place the seasoned salmon fillets into the steaming basket, making sure to leave some space between them for even cooking. Cover the steamer with a lid and let the salmon cook for about 10-15 minutes, depending on the thickness of the fillets. To check if the salmon is done, use a fork to gently flake the fish.
Is smoked salmon good for you?
Salmon is a source of high-quality protein, magnesium, and selenium. In addition, it provides healthy fatty acids for the body. It contains large amounts of omega 3, which prevents cardiovascular diseases, has anti-inflammatory properties, and prevents certain types of Cancer.
How do you hold steamed salmon in a steamer?
To hold the salmon during steaming use a folding stainless steel steaming basket. The silicone baskets work well too (be sure it opens flat), as does a bamboo steamer basket or steam oven. What seasoning goes well with steamed salmon? Start with the simple basics of salt and pepper. I add granulated garlic.
How long do you steam salmon if it’s cold?
Start with salmon that is closer to room temperature rather than freezing cold out of the refrigerator. Let it sit unwrapped for 30-45 minutes on the counter. Decide whether you want to steam salmon with the skin on or off. Either is fine.