Directions to Steam Cook Frozen Salmon


If you love salmon, you might be a devoted follower of the Alaskan seafood industry, which has mastered a freezing technique called, literally, Frozen at Sea. This technique basically seals in the flavor of newly caught salmon in a vacuum-sealed container until the salmon is ready to prepare. (Ref. 1) To elevate the experience to the next level, you may choose to steam your frozen salmon so as not to lose any of the natural juices and flavors that can be lost during grilling or baking.

Things You'll Need

  • Herbs, vegetables, wine (optional)
  • Steamer or large pot with steamer rack
  • Food thermometer (optional)
  • Fresh lemon (optional)
  • Rinse the frozen fish under the faucet. Remove any ice particles and pat the fish dry.

  • Unleash your creativity by adding herbs, vegetables -- such as onions or peppers -- or wine to the water. These ingredients infuse the salmon with added flavor while it steams.

  • Place these flavorful ingredients into several inches of water in a steamer or a pot. Bring the water to a full boil.

  • Place the salmon in the steamer or on a rack positioned several inches above the boiling water. The salmon should not come into contact with the water.

  • Cover the steamer or pot and reduce the heat to medium. Double the normal steaming time for fish to account for the fact that the salmon is still frozen. So if you follow the rule of thumb and cook fish for about 10 minutes for each inch it is thick, and your salmon fillet is 1 inch thick, steam it for 20 minutes instead of 10 minutes. Turn the salmon over halfway through this steaming time.

  • Test the salmon to ensure that it is done. It should be opaque and flake easily with a fork. If you choose to check the internal temperature with a food thermometer, it should register at least 145 degrees Fahrenheit. Season the salmon with your favorite herb or spice, such as lemon-pepper salt, or squirt it with some fresh lemon.

Tips & Warnings

  • You can also wrap a piece of salmon in cheesecloth and place it in the steamer. You might use this technique if you choose to make individual salmon packets with various vegetables to suit different tastes in your family.

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