steamed salmon

Super easy to make salmon ravioli using wonton wrappers. A perfect dinner to share with friends or family. The lemon dill sauce is the perfect complement.

Salmon Ravioli with Lemon Dill Sauce

wonton wrappers

salmon

white wine

Tbsp lemon juice (fresh squeezed)

Tbsp chives (fresh)

Tbsp dill (fresh)

tsp Kosher salt

shallots

oz ricotta (softened)

tsp pepper (fresh)

Tbsp parsley (finely chopped)

butter

olive oil

shallot (diced)

Tbsp lemon (zest)

Parmesan cheese (for topping)

In a skillet steam the salmon in wine and lemon juice. Add chives, dill, salt and shallots. Cook for about 5 minutes on each side. Transfer to a bowl. Discard all but 2 tablespoons of the liquid.  Allow the salmon to cool, then shred. Add the 2 Tbsp of the liquid to the salmon. Add the ricotta, pepper, and parsley, then using your hands or a wooden spoon mix thoroughly.

Place water in a large pot and bring to a boil.

While the water is heating up place a small amount of filling in the center of each wonton wrapper (about 1 Tbsp).

Using your index finger moisten the edges of the wonton wrapper with water. Form a triangle by bringing two points together in a diagonal manner.

When you have finished filling the won tons, allow them to sit for about 20 minutes so they can properly seal.

Working in batches of 6-8 at a time work drop the "ravioli" into the boiling water and cook for about 5 minutes. Remove with a slotted spoon and place on a platter. Place in the oven to keep warm.

Prepare the sauce by melting butter and olive oil. Toss in the shallots, and sauté until translucent. Stir in the lemon juice, white wine and the dill.

Remove "ravioli" from oven and pour sauce over them. Garnish with lemon zest.

Top with Parmesan cheese

Quite possibly the easiest way to cook salmon! No mess, no splatters on your stove, no fishy smell in your kitchen... it&#039;s incredible!

Steamed Salmon with Garlic, Herbs and Lemon

lbs salmon

yellow onion (thinly sliced)

garlic (thinly sliced)

parsley

dill

salt

black pepper

lemons (sliced as thin as possible)

dry white wine

shallot, roughly chopped

basil

garlic

red pepper flakes

red wine vinegar

kosher salt

full fat greek yogurt

Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort)

Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.

Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint

Blend everything together in a blender until smooth. Season with salt and pepper to taste

To make the Sauce

Love this salmon recipe! Thank you Gabby!  I made it 3 times already. Love the green yogurt sauce with it and its a must for the dish in my opinion. This recipe is super easy and the salmon tastes so light &amp; fresh. Not fishy at all. Highly recommend.

Best salmon I have ever made!! Highly recommend for taste and easy to cook and clean!

I think this has great potential but for me the onions didn’t cook enough; I think next time I would sautée them first; wondering if anyone else had this issue? I also see from the picture that I should have chopped the parsley more. I look forward to trying it again with some adjustments.

This recipe is so delicious! I didn't steam the salmon in the paper per instructions, but roasted it in a 425°F oven. I did make the sauce; by itself I wasn't a big fan but with the salmon it was incredible. I served it with roasted cherry tomatoes with mini sweet peppers.

Amazing! So easy &amp; delicious! The yogurt sauce definitely elevates this dish! Any suggestions what to use the extra sauce for?

Hi Gaby-this recipe is so good! I want to make it for a group  but I have one person that doesn’t like fish. I was wondering if you think I could do the same recipe with chicken…and cook it the same way? I thought I could do chicken/sauce for the non-salmon eater in a different pan. Let me know your thoughts! Thanks!

LOVE this recipe! Comes out perfect every time!! 

I want to make it, but I don't have any lemons on hand. Do you think I could omit, or would it be better to try adding a little bottled lime juice?

This Mediterranean-style steamed salmon with garlic, lemon and fresh herbs is the perfect quick dinner! You get spectacular results--perfectly cooked salmon that is tender, moist, and flavor-packed--with very little effort. Be sure to check out the step-by-step tutorial above, and grab my tips and suggested sides and salads!

Mediterranean-Style Steamed Salmon with Lemon and Fresh Herbs

onion,

green onions (spring onions), trimmed and sliced lengthwise, divided

Kosher salt

Black pepper

coriander

tsp/2.6 g ground cumin

tsp/ 1.33 g Aleppo pepper

garlic cloves, chopped

Extra virgin olive oil

lemon, thinly sliced

white wine (or you can use water

Cut a large piece of wax paper or parchment (about 2 feet long) and place it right in the center of a 10-inch deep pan or braiser (like this one)

Place the sliced yellow onions and some of the green onions the onions on the bottom of your braiser that's been lined with parchment. Arrange salmon, skin-side down, on top. Season with kosher salt and black pepper.

In a small bowl, mix together the coriander, cumin, and Aleppo pepper. Coat top of salmon with the spice mixture. Drizzle with a little bit of extra virgin olive oil.

Add garlic, parsley and the remaining green onions on top of the salmon (arrange so that everything is spread evenly over the salmon portions.) Arrange lemon slices on top.

Add another drizzle of extra virgin olive oil, then pour the white wine.

Now, fold the parchment paper over to cover salmon and secure the edges. Cover the braiser with its lid as well.

Place over medium-high heat and cook for 5 minutes (do NOT uncover.) Lower heat to medium and cook for another  8 minutes or so, covered still.

Remove from heat and let rest undisturbed for 5 minutes.

Remove lid and serve directly from pan/braiser.

You can load this salmon up with any green veggies you have on hand. I have made it with once with asparagus, and another time with bok choy. Very tasty and moist.

I can't see the point of the parchment paper. Please explain what benefit it has over a good fitting lid. I feel like I could essentially do this dish and poach the fish with little liquids and it would be essentially the same. All you need is a good skillet with a good sealing lid.
I appreciate the seasoning suggestions. I was looking for something like this that validated my idea, but was going to do Thai seasonings. Thanks

Thanks for this recipe. I cooked it tonight for our dinner and my family loved it (even my mother-in-law gave the thumbs up). I modified it slightly by adding za’atar and sumac and pepper flakes sine I can’t find Aleppo powder (I live in the Philippines). I also added thinly sliced carrots and ginger. This recipe is a keeper!

Delicious!  Can’t believe the hubby loved it too
I was too lazy to go to the store to get fresh parsley so I used the dried stuff .
I need to get going on an herb garden !!

Hi Suzy,
Thank you for the recipe. My husband doesn’t like salmon, however he enjoys it this way. I made the recipe several times now and every time came perfect. Today, I substituted green onions to leeks. And LOL, I forgot to add the liquid. Remembered when was almost time to turn off the stove and let it rest. Well, surprise it makes its own juice. Turns out onion has plenty of water and so does the salmon and the leeks. Did not burned and came out at least as good as the previous times. Love your recipes.

Very juicy with perfect cooking method
What I like more is that it doesn't stink up my kitchen

I made this last night and it turned out very nicely.   Two thoughts: It would be easier to get the salmon pieces seasoned evenly before they go on top of the vegetables - the parchment paper tends to get in the way and makes the process unnecessarily fiddly.  I have regular baking parchment, and used a 2ft length of it.  There was no way of sealing the edges to keep in the steam, so I'm probably going to try and cook this is the pot without the paper next time.  I might use a piece of parchment between the pot and the lid, that would help with sealing in the steam.

This Shanghai-style steamed salmon recipe is healthy, delicious, and takes minutes to prepare. It&#039;ll be your new favorite way to cook salmon!

Steamed Salmon, Shanghai-Style

salmon fillet (at room temperature (out of the refrigerator

Shaoxing wine

ginger

scallions

soy sauce

Before beginning the recipe, leave the fish out at room temperature for 30 minutes. Avoid steaming the fish directly from the refrigerator, which may cause undercooking or uneven cooking. Note that the fish should be fully thawed before coming to room temperature if previously frozen.

Preheat the water in your steaming set-up until boiling. For more info on how to set up a steamer without any special equipment, see our post on how to steam food.

Place the salmon fillet into a heatproof dish that will fit into your steamer. Pour the Shaoxing wine over the fish, and rub it into the fish—the top, bottom, and sides—so the whole piece is coated. Tuck the thinner belly portion underneath the fillet so it is an even thickness across. This will help it cook more evenly.

Sprinkle the salt evenly over the top of the fish, along with the ginger and scallions. Drizzle soy sauce around the fish.

Once the water in the steamer is boiling, place the fish in the steamer, cover tightly, and steam over high heat for 4 minutes. Then turn off the heat, but leave the steamer tightly covered for 1 minute to allow the salmon to continue cooking in the residual heat. Uncover and serve!

I’m begging you…haha. Please tell me where you found that bowl with the handles. I need that bowl. 😊

Delicious, and so easy, thank you!  I used wild sockeye -- it pays to use quality cuts of fish because the flavor really shines through in this recipe.  I steamed for 10 minutes and it came out firm, brightly colored and flaking easily.  This made for a wonderful lunch served with rice and steamed broccoli.  Thanks!  Now can't wait to try that Beijing noodle dish you just posted, oh does it look good!

Thank you for sharing this! I love simple and flavorful recipes like this one. This has definitely become my favorite way to prepare salmon. Can’t wait to try other fish types as well!

Have made this dish twice and really enjoy how simple it is! Ingredients seem sparse but it's a nice, easy, light dish. Thrown together with a quick smashed cucumber salad and you basically have an easy, nutritious weeknight dinner in &lt;30 min. 

Will say that I need more than 5 minutes on the steamer to get my fish cooked through - thickness of your bowl and salmon can definitely add a little variability to nailing the cook time.

This was my first go at a steamed salmon dish and who knew it could be this good! Perfectly balanced and timing in the recipe was spot on. Will definitely be making this in a regular basis - my new favorite salmon recipe!

Hi Judy, am not a farmed salmon fan...and the wild is very expensive, but this recipe is astonishing good and so simple, family loved it..I loved it! So for me it's a 10 out of 10! Thanks Judy. Terry

This is going to be a regular meal for us! So tasty, so easy and nutritious.

This Instant Pot recipe is a very healthy steamed salmon filet that cooks with salt and lemon, infusing the salmon with citrus and earthy tones.

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The most viewed steamed salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine