How To Steam Salmon

I'm going to show you guys how to make steamed salmon my way, really really nice. Now, I've got some boiling water on the stove, but a lot of people just literally put their salmon in and that's it, there's no flavor in the water. But what I'm going to do is add a little bit of a twist to it.

I do like soy sauce, I do like lime, I do lemon and coriander, so I'm going to add all those ingredients to my water. So when it boils up, all that steam, all that freshness from the soy sauce, lemon, lime and coriander is going to run through my salmon. Fantastic! Take it out, 20 minutes, you have a really really nice Asian influence on my fish.

If you want to keep it simple, add some lemon, add some lime, or if you just want to keep it really really basic, then just you boil water. But I'm just letting you guys know, again, think regional. If you want to think Italian, add some more basil, get it going, add some more flavor to it.

A bit of white wine as well, always gives the fish a nice little lift. Here we go, so what we're going to do, I've got my water on a steady boil there, and I've got some coriander I'm just going to roughly chop up. It's all about just getting as much flavor into your salmon as possible, so just roughly chop it up, my shallots, my coriander.

And I'm just going to make a little stock. And now that steam will run through my salmon to give it a nice bit of flavor. Coriander, I've got my shallots in there, some lemon, I've got my lime and some soy sauce.

Now I use an Indonesian soy sauce called Ketjap Manis, very nice, very rich, but I'm not going to use it today, my soy sauce to get a nice bit of flavor. So we've got a nice little Asian influence going into our dish, rustic, tasty, really really nice. So, simple 3 to 4 oz.

fillets of fish, of salmon fillets, really nice. So, on goes our little top here, goes right in there guys, really nice. It's started to come to boil now.

So, we want to keep this steaming for about 15 to 20 minutes, doesn't take long at all. I'm going to turn it off and let it finish off, going to be about 15 minutes overall, I would say, depending on the size of your fish. So just cover it with a lid and let that steam away.

So, remember we've got the soy sauce in there, and the lemon in there, and the lime in there, and the shallots in there, giving it all loads of flavor in there. Take it off, serve it, fantastic. Even some of that liquor could go over your fish as well to give it more moisture, really nice.

And that's how I cook my steamed salmon. So, come to the salmon, it's been in there for about 15 minutes now, I'm just going to check it. So, remember we've got all that flavor going on, we've got the lemon there, we've got the lime there, we've got the soy sauce.

Plenty of flavor in there, so the steam's coming off now, looking really really good. Just undercooked, if it's overcooked, it's going to fall apart, you're going to lose that look, you're going to lose the whole lot so we just want to capture that flavor from our liquor - so very important there. Now, just take it out on my little dish here, fantastic, really nice.

Its skin is nice, holding the meat together, looking really really good. Just take it out there. Beautiful! Like I said before, that liquor could be used as a little sauce, if you want it to, to go over your fish, but I'm not going to do that today.

If you want to use that liquor, there's plenty of flavor in that. There's soy sauce, there's lemon, there's lime in there, plenty of flavor going on, but I'm not going to do that. I'm going to have a look at that, all that lovely liquor that steamed your fish today, really nice.

And in fact, what I'll do, I'll just spoon some of that over anyway, that'll be really nice. And that just adds moisture and flavor to our fish as well. And that's just taken us literally minutes to prepare as well.

So, all that lovely flavor and stock from our steaming, where a lot of peopl