Steamed Salmon & Creamy Cabbage

Steamed Salmon & Creamy Cabbage


Succulent steamed salmon is served over a sinfully-rich combination of tender cabbage, shallots and cream.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 29,500
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Steaming the Cabbage

• 1/2 head green cabbage
• pinch sea salt


First, set up two steamers and fill each with at least one inch of water. Place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary.

As the water comes to a simmer, prepare the cabbage. Trim off the outer leaves, if necessary. Cut the cabbage into quarters and remove the core. Slice the cabbage into roughly 1/2″ × 1″ -inch pieces. Wash and spin dry. Set aside.

Once the water has come to a boil, place the cabbage in the basket, sprinkle with a bit of salt and transfer to the steamer. Cover with a lid and steam for about 10 minutes or so, stirring half way through so the cabbage cooks evenly.

In the meantime, begin the sauce.

Once the cabbage is softened and cooked through, remove the steamer basked from the heat and set aside.

Step 2: Starting the Dish

• 1 shallot
• 1 tbsp unsalted butter
• 1/2 cup heavy cream
• sea salt (to taste)
• white pepper (to taste, optional)
• four 5-ounce salmon filets
• 1 tbsp fresh dill


To start the sauce, first emince the shallots lengthwise. Heat a small pan over low heat and add the butter and shallots. Sweat until softened, about 5 to 8 minutes.

In the meantime, season the filets with salt and pepper. Spray a second steaming basket with a thin film of oil and lay the fish inside. Steam the fish over gently simmering water until done, about 5 to 10 minutes, depending on the thickness. Make sure to test the fish for doneness sooner than later to avoid over-cooking.

Add the cream to the shallots and turn the heat up to medium. Let the sauce simmer gently and reduce slightly. Season to taste with salt and white pepper. Fold in the steamed cabbage.

Chop the dill and set aside.

Step 3: Finishing the Dish

• 1/2 fresh lemon


Once the fish has finished cooking, be ready to plate. Squeeze a bit of fresh lemon juice over top of the salmon.

Divide the cabbage among four warmed, shallow bowls. Spoon the cream around the cabbage. Place a piece of salmon on top and sprinkle with the fresh dill. Serve immediately.


  • Daniel J
    Daniel J
    I paid close attention to steaming the salmon....and it turned out beautifully. Best salmon flavor and color I've ever seen on a plate. Amazing how the fish fat just softens and pools without overcooking. I placed cabbage in with butter and sweated veggies (used garlic and chives) before adding the cream. Used a smaller portion of cream and hit the mixture with an immersion blender at end for a mashed potato like consistency. The chives helped with the color because I did not have dill. I think steaming salmon now is a no brainer for honoring the fish's true flavor.
  • Mark F
    Mark F
    I loved this dish. The shallot cream sauce with cabbage was divine. I think it would pair well with any flavorful fish. The other thing I loved was how quickly it can be prepared, I see this dish a staple in our house.
  • Lisa M
    Lisa M
    Wonderful! I substituted olive oil for the butter and coconut cream for the dairy cream to make it vegan. Will be making often, I suspect!
  • Priscilla N
    Priscilla N
    Amazing! I substituted a few ingredients I had readily available. I used green onion instead of shallots and dill; the bulb as shallot and green stalk for dill. Similar to Lisa, I used coconut cream I had sitting in the fridge as heavy cream and a vegetable oil instead of butter. I also added 1/2 t vegetable base to cream and it was delicious!
  • Char N Rouxbe Staff
    Char N
    Hello Priscilla--thanks for writing and sharing the exciting news about this recipe. Your substitutions sound delicious. Keep cooking. Cheers, Char

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