Salmon contains high levels of vitamin B-12, niacin and phosphorus. Steaming the fish reduces adding more fat to your diet, which makes it a healthier cooking method. Salmon appears orange and red in color, but some varieties of salmon have a white flesh. Once you season and prepare the salmon for steaming, it will cook quickly. Salmon pairs well with a white wine and steamed vegetables.
Things You'll Need
- Paper towels
- Shallow bowl
- 1 tbsp. soy sauce
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1-inch steamer rack
- Steamer basket
- Cooking pot
- Sharp utensil
- Lemon wedges
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Rinse the salmon under cold water. Pat the salmon dry with paper towels.
Place the salmon in a shallow bowl. Drizzle 1 tbsp. of soy sauce, 1/4 tsp. of salt and 1/8 tsp. of white pepper over the fish if you desire to season the salmon.
Lay a 1-inch steamer rack inside a steamer basket. Fill a cooking pot with 2 inches of water. Place the cooking pot over high heat to bring the water to a boil.
Place the fish onto the steamer rack. Cover and steam the fish for eight to 10 minutes -- or about one minute per ounce. Add boiling water to the pot when necessary when the water level becomes low.
Poke the thickest part of the salmon with a sharp utensil. If the fish flakes, you can remove it from the steamer rack. If the salmon does not flake, then continue to steam it for another one to two minutes.
Remove the steamer basket from the pot. Serve the salmon fillets with lemon wedges.