How to Steam Wild Salmon

Steaming is a healthy, simple, and quick way to cook delicate wild salmon. Plus, steaming is difficult to mess up — a boon if you're new to cooking. 

Why You Should Steam Cook Salmon

Because steaming uses wet heat rather than dry, the salmon stays moist and succulent. Steaming also ensures you cook the salmon evenly and without the risk of burning. It requires little to no added fats, so it can be a healthier cooking option than pan-frying.

Steaming also lends itself to delicate flavors, as it allows the taste of salmon to shine. But, if you do prefer bold flavors, steamed salmon is an excellent foundation for exciting side dishes and sauces.

Steaming is versatile — get dinner on the table in under 20 minutes, or use steamed salmon in other recipes, like salmon salad and faux poke bowls.

How to Steam Salmon With a Steamer

1. You'll need a pot large enough to hold a steamer. A traditional metal steamer works great, and silicon steamers work just fine, too.

2. Most of the time, the fish won't stick to the steamer, but to be safe, you can add a little oil to the steamer's surface.

3. Bring about an inch of water in the pot to a boil. 

4. Season salmon with salt and pepper if desired, then arrange fillets on the steamer basket in a single layer. Cover the pot with a lid. 

5. Cook the salmon for approximately 5 to 6 minutes. You don't need to flip the fillet — the lid will keep the heat in, which will help cook the top of the fish. Use a food thermometer to ensure the temperature inside the fish hits 145°F and avoid overcooking.

Can you steam salmon without a steamer?

Yes! If you don't have a steamer, there are several ways to steam salmon, including on your stovetop and in the oven. 

You can steam salmon with a pot, lid, and colander. 

Bring a couple of inches of water in a pot to a simmer. Place a heat-safe plate or a metal colander over the pot, but be sure it doesn't touch the water. Season the salmon with salt, pepper, and whatever else you like. Place the salmon on the plate or in the colander, cover the pot with a lid, and let it steam for about 5 to 6 minutes.

You can steam salmon in the oven en papillote.

Salmon en papillote, or "salmon in parchment," is a cooking technique that involves baking fish inside a pouch of folded parchment (or foil). You can add quick-cooking veggies like asparagus, zucchini, and fennel to the packet for added dinner ease. 

1. Preheat your oven to 375°F. 

2. Place seasoned salmon fillets on a large piece of parchment or aluminum foil. Fold the sides over to create a packet with a puffed top — you want room for the steam to circulate. 

3. Then, bake the packets on a baking sheet for about 9 to 12 minutes, depending on how thick your fillets are. If you can flake the fillet with a fork, you'll know it's done.

Simple Tips for Steaming Salmon

• Once you master steaming with water, why not substitute the steaming liquid with milk or wine? Steaming salmon over milk will add subtle sweetness, while steaming salmon over wine will bring out deep, savory flavors.

• Adding aromatics to the steaming water can help enhance the salmon's flavor. Try citrus peel, lemongrass, ginger, bay leaves, shallots, carrots, or onions.

• Even if you use vibrant red-orange wild sockeye, king salmon, or coho, expect the fillet to turn a lighter shade of pink once it’s cooked.

• Did you forget to take your salmon fillets out of the freezer so they could thaw? You can steam salmon from frozen.

• You can steam salmon with or without the skin, but steamed salmon skin will become soft, which some people prefer not to eat.