This Shanghai-style steamed salmon recipe might become your new favorite salmon preparation. It only takes a few minutes to prepare this simple, fragrant and delicious dish. It’s basically a step to season it. Then you steam it for a few minutes and it’s done!
If you’re looking for new ways to prepare salmon, look no further than this recipe, inspired by my childhood in Shanghai.
A Shanghainese way of preparing steamed fish
This method of steaming fish is a Shanghainese technique. With the large Cantonese population in the United States, the Cantonese steamed fish technique is more well-known in the United States.
Growing up in Shanghai, however, this is how my aunts and grandmother prepared any steamed fish, not necessarily salmon, but whatever fish they found suitable for steaming.
(In fact, the first time I saw Bill’s family prepare a steamed fish, it seemed rather complicated compared to what I was used to. Considering that our Cantonese steamed fish recipe only takes 20 minutes, this should tell you something about how easy this particular recipe is.)
Like the Cantonese preparation, this recipe also uses ginger and shallots. However, the key flavor here is actually Shaoxing wine, which you won’t find in Cantonese steamed fish.
Additionally, salt (rather than a lot of soy sauce) plays an important role in bringing all the flavors “home.” Believe it or not, ginger and shallots aren’t that important, although they are kind of the icing on the cake.
You can use this method with other fish, such as tilapia, sea bass or sole. Keep in mind that the thickness of the fish will affect the cooking time. The piece of salmon we used was about 1 inch thick.
Tip!
Since salmon is oily, we won’t use oil. However, if you are using a less fatty fish, brush it lightly with oil before adding the seasoning ingredients.
A new way to prepare salmon
We all know salmon is healthy, but sometimes it can feel like we’re out of ideas for cooking it! What I love about this recipe is that it is so simple, but also a very unique way to prepare salmon. If you’re tired of the same old weeknight salmon prep, this recipe offers some new flavors without any complicated steps.
Also check out some of our other salmon recipes, including:
Steamed Salmon Recipe Instructions:
Leave the fish at room temperature for 30 minutes. Avoid steaming fish directly from the refrigerator, as it may be undercooked or uneven. Keep in mind that fish must be completely thawed before reaching room temperature if previously frozen.
Preheat the water in the steamer to boiling. For more information on how to install a steamer without special equipment, check out our post on how to steam food.
Place the salmon fillet in a heatproof dish that can fit in the steamer. Pour the Shaoxing wine over the fish and rub it over the fish (the top, bottom and sides) so that the entire piece is coated. Tuck the thinnest part of the belly under the fillet so that it has an even thickness. This will help it cook more evenly.
Sprinkle the salt evenly over the top of the fish, along with the ginger and scallions. Sprinkle the soy sauce around the fish.
Once the water in the steamer is boiling, place the fish in the steamer, cover tightly and cook over high heat for 4 minutes.
Then turn off the heat, but leave the steamer well covered for 1 minute to allow the salmon to continue cooking in the residual heat. Discover and serve!
Leftovers?
Being originally from Shanghai, I love fish, especially leftover fish with cold fish jelly. When it comes to fish, a good rule of thumb is to not reheat leftovers. Just eat it cold or at room temperature.
Steamed salmon, Shanghai style
This Shanghai Style Steamed Salmon Recipe is healthy, delicious, and takes just minutes to prepare. It will be your new favorite way to cook salmon!
serve: 2
Preparation: 5 minutes
Cooked: 5 minutes
Total: 10 minutes
Instructions
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Before starting the recipe, leave the fish at room temperature for 30 minutes. Avoid steaming fish directly from the refrigerator, as it may be undercooked or uneven. Keep in mind that fish must be completely thawed before reaching room temperature if previously frozen.
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Preheat the water in the steamer to boiling. For more information on how to set up a steamer without special equipment, check out our post on how to steam food.
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Place the salmon fillet in a heatproof dish that can fit in the steamer. Pour the Shaoxing wine over the fish and rub it over the fish (the top, bottom and sides) so that the entire piece is coated. Tuck the thinnest part of the belly under the fillet so that it has an even thickness. This will help it cook more evenly.
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Sprinkle the salt evenly over the top of the fish, along with the ginger and scallions. Sprinkle the soy sauce around the fish.
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Once the water in the steamer is boiling, place the fish in the steamer, cover tightly and cook over high heat for 4 minutes. Then turn off the heat, but leave the steamer well covered for 1 minute to allow the salmon to continue cooking in the residual heat. Discover and serve!
nutritional values
Calories: 261kcal (13%) Carbohydrates: 3G (1%) Protein: 35G (70%) Fat: 11G (17%) Saturated fats: 2G (10%) Polyunsaturated fats: 4G Monounsaturated fat: 4G Cholesterol: 94mg (31%) Sodium: 839mg (35%) Potassium: 915mg (26%) Fiber: 0.5G (2%) Sugar: 0.4G Vitamin A: 188UI (4%) C vitamin: 3mg (4%) Soccer: 32mg (3%) Iron: 2mg (11%)
