Steamed Salmon with Fresh Herbs and Lemon
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.
Servings: 4 People
Calories: 239kcal
Equipment
- Braiser Can also use a Dutch Oven or other large skillet that has a lid.
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.
Notes
Ingredient Notes:
Cooking Instructions: Once the lid is placed on the pot do not remove it until the time is up! It will be tempting to check but opening the lid will allow all that stem to escape.
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 into thin slices to cook with the fish.
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.
Equipment Notes:
Dutch oven, braiser or large pan: 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.
Nutrition
Calories: 239kcal | Carbohydrates: 4g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 627mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg