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Steamed salmon is one of those rare recipes that’s almost impossible to mess up. This method locks in moisture, gently cooks the fish, and gives you that perfectly tender, just-barely-translucent center every time. Steaming it over garlic, lemon, and fresh dill infuses the fish with a bright flavor. Easy, consistent, and way more impressive than it has any right to be.
Here is Why This Steamed Salmon Recipe Works
Gentle cooking = tender fish: Steaming keeps the salmon juicy and prevents that dreaded chalky texture.
Built-in aromatics: The garlic, lemon, and dill infuse the steam and the fish with bright, savory flavor.
No fancy gear required: A basic steamer basket and a pot with a lid are all you need. Fancy gadgets can sit this one out.
Customizable doneness: Want medium-rare? Done. Prefer it more cooked? You’re in control and it’s easy to check.
Recipe Tips
Start with simmering water: Don’t add the fish until the water is steaming—this keeps the cooking time accurate and the texture on point.
Season well: A little salt and pepper go a long way when your ingredients are fresh and simple.
Create an even thickness: Tuck the thin end under or trim it to match the thickness so it cooks evenly.
Don’t over-steam: Check early. Salmon goes from perfect to dry faster than you’d think. Aim for that just-barely-translucent center.
Use a thermometer if unsure: 120°F to 125°F is that silky, medium-rare sweet spot. For medium-well, go up to 135°F but don’t let it creep higher or you’ll lose that tender texture.
Add a sauce if you’re feeling fancy: A spoonful of Lemon Dill Aioli Sauce takes this over the top.
Don’t toss leftovers: Flake any extra salmon into my salmon blue cheese salad, stir it into pasta, or use it as the base for something like my Salmon Stew.
Storage
- Refrigerate: Store any leftover salmon in an airtight container in the fridge for up to 2 days.
- Freeze: You can freeze steamed salmon, though the texture might get a little drier. Store in a freezer safe container. Use within 1 month for best quality.
- Reheat: Gently reheat in a covered skillet with a splash of water or broth over low heat.
How to Steam Salmon
This steamed salmon is proof that clean eating doesn’t have to mean bland or boring. It’s simple, flavorful, and ridiculously reliable. Once you get the hang of it, this method will be your go-to for fast, feel-good fish dinners. If you’re in the mood for something bolder, try my Hoisin Salmon or my creamy tarragon salmon.
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Steamed Salmon
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Ingredients
- 2 salmon fillets, 6 ounces each, about 1-inch thick, skin removed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 to 3 cups water, see notes
- 2 garlic cloves, grated or crushed
- ½ lemon, thinly sliced
- 4 to 5 Fresh dill
- 1 lemon, cut into wedges for garnish
Instructions
- Set the steamer inside your cooking pan and add enough water to just reach the bottom of the steamer. Remove the steamer and set aside.
- Add the grated garlic, lemon slices and fresh dill sprigs to the water. Place the lid on the pan and bring to a boil over high heat, then reduce the heat to low and simmer while preparing the salmon fillets.
- If your salmon has a thick end and a thin end, you can either slice off the thin end and use for another dish or fold the thin end underneath to make it equal to the thick portion. Season the salmon fillets with salt and fresh ground black pepper.
- Spray the steamer with non-stick oil spray and place inside the pan of water. Check the water level to ensure the water does not touch the steamer. Add the salmon fillets and place a tight-fitting lid on the pan and maintain a strong simmer.
- Steam the fish for 5-minutes, remove the lid then using the tip of a sharp knife, check the salmon for doneness in the thickest part of the fish. It should be opaque on the outside and just a little translucent in the center and gives slightly when you press it. That is medium-rare and perfect!
- An instant meat thermometer will read between 120°F and 125° for medium-rare. Between 125°F and 140°F, it’s medium to well-done.
Notes
- The amount of water to be added to the cooking pan will depend upon the height of the legs on the steamer you are using.
- There should be enough water to reach just below the steamer. The water should not touch the fish. Be sure there is enough water that it will not boil dry with the cook time.
- Always add the salmon after the water begins to steam.
- Adding wine, broth or other liquids will further increase the flavor of the fish.
- You will need a pot with a tight-fitting lid. A Dutch oven works very well with it’s heavy lid.
- Between 120°F and125°F is medium-rare, between 125°F and 140°F, it’s medium to well-done. You don’t want it to reach above 140°F.
Flavor Variations:
- Top fillets with herbed butter (lemon zest + parsley) before steaming.
- Add fresh jalapeño or red chili and orange slices to the water.
- Use white wine instead of water and swap dill for fresh basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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