Steamed Salmon w/ Lemon & Dill

Steamed Salmon W/ Lemon & Dill

Details

Juicy, steamed salmon with fresh lemon and dill - quick, healthy and delicious.
  • Serves: 4
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 24,260
  • Success: 100%

Steps

Step 1: Preparing the Steaming Basket

• 1 fresh lemon
• 4 large sprigs fresh dill
• sea salt (to taste)
• freshly ground black pepper (to taste)

Method

Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.

Thinly slice the lemon and line the steaming basket with the slices. Place the dill over the lemon slices.

Season both sides of the salmon with salt and pepper to taste. Place the salmon over the dill, making sure to leave space in between the filets so the steam can evenly surround the fish.

Step 2: Steaming & Serving the Salmon

• 1/2 fresh lemon (for finishing)
• fresh dill (for garnish)
• extra-virgin olive oil (for drizzling, optional)

Method

Once the water has come to a simmer, place the steaming basket over top and cover with a lid. Depending on the thickness of the fish, let steam for about 5 to 10 minutes or until the fish is cooked to your liking. Make sure to check the fish sooner than later, so it does not overcook.

In the mean time, roughly chop the dill.

Once the salmon is cooked to your liking, remove it from the steaming basket and plate. Squeeze fresh lemon juice over top and sprinkle with fresh dill. Drizzle with a touch of extra-virgin olive oil, if desired and serve immediately.

5 Comments

  • Kimberley S Rouxbe Staff
    Kimberley S
    Yes, the steaming method can be used with any type of fish. These flavors also go very well with fish/seafood in general. Cheers!
  • Ylena V
    Ylena V
    I have salmon fillet with skin on, do I need to take it off, make some cuts in it, or just leave it on? If I am leaving skin on, should it be at the bottom or top? Thank you!
  • Kimberley S Rouxbe Staff
    Kimberley S
    Skin on or off is up to you. Some people like the texture of steamed skin and some people don't. You do not have to remove the skin when steaming. Scoring would also help release any tension during cooking but if you use a gentle steam to steam the fish and do not overcook it, this should not be a problem. I would also place the fish skin side down. Cheers!
  • Yuseph K
    Yuseph K
    Hey there, I made this today and turned out okay. As you cook, is the salmon supposed to have little white marks on it? I guess its fat.
  • Ken R Rouxbe Staff
    Ken R
    Yes, the white is fat - it becomes more perceivable once cooked. ~Ken

Leave A Comment

Please login or join the Rouxbe community to leave a comment.