Quick & Easy Salmon Recipe: Asian-Style Steamed Salmon!

Salmon is one of my favorite fishes! It is a great source of protein and very rich in omega-3 fatty acids EPA and DHA. Another amazing about salmon is that it’s very easy to make it tasty. 

It doesn’t really matter whether the salmon you get has the skin on or not, whether you get a salmon steak or salmon fillet. This Steamed Salmon recipe will work.

How to Quickly Prepare the Salmon?

There are a few steps you must do when dealing with a salmon. After rinsing it in the water, make sure you dry it very well.  

Actually, no matter what kind of fish you plan to cook, always dry it well before cooking and this will make a huge difference.

Next, cut the salmon fillet into smaller pieces. This will make it faster to cook. Also, it makes sure the outside is not overcooked while the inside is still raw. For me, I prefer to have each piece to be around 80-100 grams.

Sprinkle some salt on the salmon because salt can take away the unwanted fishy taste. You don’t have to put a lot of salt, as long as it touches the majority part of the surface, it’s good.

Then leave the light-salted salmon in the fridge for at least 15 mins. If you want, you can prefer it before sleep and leave it in the fridge overnight.

How to Make Sauce for Steamed Salmon?

Chop some spring onions, slice some ginger and smash a garlic clove. If you don’t have the tool to smash the garlic, just chop it finely with a knife. The proportion among the spring onion, ginger, and garlic is quite casual.

I really like garlic taste, so I usually put a big clove. If you like the ginger taste more, you can add a few more slices of ginger. Just try it and you will find your favorite proportion.

The next step is critical. Take 2-3 tablespoons of olive oil (you can use any type of cooking oil, I just personally prefer olive oil because it’s a healthier option), heat the oil up with low to medium fire.

Wait for 3-5 minutes and make sure your oil is very hot. Then, pull the oil on the spices you just prepared.At this point, you should hear some beautiful drizzling sounds. The hot oil will bring out all the flavors and aromas of the spices. 

It smells incredible!Next, just add 1-2 tablespoons of soy sauce, depending on how salty you want your sauce to be. For example, if you have it with rice, it should be saltier because rice doesn’t have much taste. But if you plan to have the salmon with some flavorful roasted vegetable, then one spoon of soy sauce is totally enough

It’s all up to you, just give it a try and you will find your favorite balance. This sauce also goes well with meat. You can definitely use it for flavorless meat, such as water-boiled chicken breast.

Just like many French people like to use mustard as an almighty sauce. This is my almighty sauce.

How to Cook Steamed Salmon (Without a Steamer)?

You don’t really need a steamer to do this recipe. Just find a big pot. You can put anything under the plate so that the salmon won’t touch the water directly.

I usually put a piece of parchment paper under the salmon so that it’s easier to take out after the steaming is done.

Once the water starts to boil, steam it for 8-10 minutes. It’s not very strict here, if you leave it there a bit longer, the taste won’t change much. 

Since there’s no hole in my plate, there is some water around the salmon due to the steaming process. It doesn’t really matter for this recipe, just pull the water out before serving the salmon

Serving

When it’s cooked, the salmon pieces will stick together, as you can see. It doesn’t bother me because the taste doesn’t change. But if you want to avoid this problem, just leave some gaps between each piece when it’s steamed.

Once the salmon is properly steamed, take it out and put on our prepared tasty garlic soy sauce.

Look how beautiful it is and it smells so good! This dish goes well with many things, such as rice, quinoa, steamed vegetables, salad, etc.

This steamed salmon recipe is simple, healthy and everybody can do it!

Enjoy!