This steamed salmon recipe is foolproof, comes out perfect every time, uses fresh ingredients and has tons of flavor. It will be your new favorite way to cook salmon! Afraid of drying your salmon out? No worries! This method gives you perfect fall apart salmon every time.
Living in the PNW my entire life means I am no stranger to a fresh filet of salmon. I have cooked it so many different ways and am convinced this is the best and only way to do it.
Grilling, baking, smoking, roasting. Tried them all. Even over a campfire. One thing that stands true is that salmon is very easy to dry out.
Not with this method though. The salmon is cooked perfect every time with out sacrificing the moisture.
The filets just fall apart when you take it out of the parchment paper.
Serve it with a lemon dill sauce, roasted asparagus, or some potatoes.
While this method is my favorite, we do enjoy different salmon recipes from time to time. Check out my other salmon recipes:
Ingredients
Salmon: This recipe calls for a 1-1.5 pound salmon. Make sure to remove all pin bones. I like to use a pin bone puller. Makes the job so much easier.
Fresh Herbs: There really is no substitute here. Make sure to use fresh parsley and dill.
Yellow Onion: Not only does the salmon cook perfect but the onions also turn out so tender and full of flavor. Cut the onions in long slices, not diced.
Lemon: Cut the lemon in half and use the juice from one half in the olive oil and herb mix. With the other half, cut thin slices to cook with the fish.
Get the rest of the recipe and measurements in the recipe card.
How to Make
Start off by sprinkling the salt evenly over the salmon filet. Then, cut into 2" pieces.
Next, cut two pieces of parchment paper about 2' long. The idea is to create a packet so it should be long enough to fold over and completely enclose the fish.
In a small prep bowl add the olive oil, chopped herbs, lemon juice and garlic.
Using a large pan (with a lid) or braiser lay out the parchment paper in a cross pattern.
Create a cross with the parchment paper, laying one 2' piece on top of the other. One laying side to side and one going top to bottom.
Then, place the fish in a single layer.
Evenly spread on the olive oil mix over the pieces of fish.
Now layer on the onions and lemon slices.
Fold the parchment over and create a packet so no steam can escape.
Here is the important part. Once the parchment packet is all enclosed, place the lid on your pot, Dutch Oven or brasier. Turn the heat on to medium-high. Leave it there for 5 minutes.
Then, without opening the lid, lower the temp to medium heat and cook for another 8-12 minutes.
For thinner filets remove the lid around the 8 minute mark. If it is on the thicker side, go 12 minutes.
It's really important that you do not remove the lid until the time is up! I have been making salmon this way for years and I still worry it won't work. But to my surprise, it does every single time. You have to trust the process.
After the time is up, remove the lid and carefully unwrap the parchment to check the salmon.
How To Tell Salmon is Cooked
Using an instant read thermometer, temp the salmon. It's done when the internal temp is 145 degrees at the thickest part.
You can also tell it's done by gently pressing a fork into it, if the fish starts to flake apart, it's fully cooked.
If your salmon is still a darker pink and not quite cooked, thats okay! Just fold the paper back up, place the lid on and cook for a few more minutes.
Equipment
Dutch oven, braiser or large pan with a lid: Make sure to use a large, heavy bottom pot like a braiser or a dutch oven. The pan needs to be efficient at holding in the temp and these three are going to be the best option. For me, a braiser works the best.
Parchment Paper: To make a packet for the fish to cook inside of. The parchment will trap in the steam created by the olive oil, lemon and juices from the fish.
Ways to Serve
This fish can be enjoyed on it's own or served with roasted veggies, potatoes, or a lemon dill sauce. Here are some other things to serve with this salmon:
- Lemon Garlic Aioli
- Lemon Dill Sauce
- Cilantro Lime Rice
- Coconut Rice
- Roasted Asparagus
- Dutch Oven Potatoes
- Mango Pineapple Salsa
Other Seafood Recipes:
Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!
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This recipe is adapted from What's Gaby Cooking.
Recipe
Steamed Salmon
Equipment
Ingredients
- 1 pound Salmon Filet Cut into 2" chunks
- ½ teaspoon Sea Salt
- 1 Yellow Onion Sliced into rings or half moon slices
- 2 tablespoons Olive Oil
- 3-4 Garlic Cloves Minced or pressed
- 1 Lemon Divided, see notes
- 2 tablespoons Fresh dill Chopped
- ¼ Cup Fresh Parsley Leaves Chopped
Instructions
- Start off by sprinkling the salt evenly over the salmon filet. Then, cut into 2" pieces.
- Next, cut two pieces of parchment paper about 2' long. The idea is to create a packet so it should be long enough to fold over and completely enclose the fish.
- In a small prep bowl add the olive oil, chopped herbs, lemon juice and garlic.
- Using a large pan (with a lid) or braiser lay out the parchment paper in a cross pattern.
- Create a cross with the parchment paper, laying one 2' piece on top of the other. One laying side to side and one going top to bottom.
- Then, place the fish in a single layer. Evenly spread on the olive oil herb mix over the pieces of fish.
- Now layer on the onions and lemon slices.
- Fold the parchment over and create a packet so no steam can escape.
- Here is the important part. Once the parchment packet is all enclosed, place the lid on your pot, Dutch Oven or brasier. Turn the heat on to medium-high. Leave it there for 5 minutes. Then, without opening the lid, lower the temp to medium heat and cook for another 8-12 minutes. For thinner filets remove the lid around the 8 minute mark. If it is on the thicker side, go 12 minutes. It's really important that you do not remove the lid until the time is up! I have been making salmon this way for years and I still worry it won't work. But to my surprise, it does every single time. You have to trust the process.
- After the time is up, remove the lid and carefully unwrap the parchment to check the salmon.
- The salmon is done with the internal temp reaches 145 degrees in the thickest part of the cut or if it is flaky and falls apart easily. If the salmon is not done fold the packet back up, place the lid on and cook for a few more minutes.
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