Recipe: Steamed Salmon


1 salmon steak per person


Make sure salmon steaks are all roughly the same thickness. Heat water to a boil in steamer (see note on improvising a steamer). Place salmon steaks in steamer, cover and steam 10 minutes. If steaks are very thick, check doneness by inserting a knife into the thickest part – flesh should be opaque. Remove salmon from steamer and serve.


A large frying pan with a tight fitting lid makes a great steamer. Find a heat-proof plate that fits inside the frying pan with at least 1/2 inch of clearance around the edges. Support the plate inside the pan with the ring from a mason jar, or with a rope of tinfoil bent into a circle. Put about 1/2 inch of water in the pan, put the ring in the middle, and the plate on the ring. Use tongs or heavy mitts to remove the hot plate from the pan when you’re done. Clean up will be easier if you lightly oil the plate before putting the salmon on it.