The Steamed Salmon My Dad's Made 100,000 Times
Why this recipe
Most steamed salmon recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 514.5K views, 7.5K likes on YouTube.
Steamed fish is a classic Cantonese dish that's a staple at both holiday banquets and everyday dinners. This recipe is a variation on the traditional recipe that uses easy-to-find salmon and transforms it into a light, yet comforting meal using a handful of Asian pantry ingredients.
My dad's steamed salmon is very simple to prepare and one of the best versions I've ever had. Steaming preserves salmon's delicate texture without the need to overwhelm it with rich marinades. The fish is cooked until it's nice and tender, then topped with a fragrant ginger-scallion oil and flavorful sauce.
An expert chef's tip for perfect steamed salmon
There are two important things to keep in mind when making this steamed salmon recipe. First, make sure the salmon is dry before steaming or else it'll be too watery. Second, don't overcook the fish! The longer you steam it, the tougher and drier the fish will be.
What to serve with steamed salmon
Steamed salmon is great with a bowl of rice. To complete the meal, add a vegetables, such as our Stir-Fried Bok Choy, Choy Sum with Garlic or Chinese Broccoli with Oyster Sauce.
Ingredients
Instructions
Prep salmon
To prep the salmon (1 lb), first descale the skin. You can also steam it with the scales and skin on.
(Chef's Tip: My dad's quick method for descaling fish is very simple. Place the fillet into a plastic bag, then scrape the scales off using a spoon, pushing them towards the bottom of the bag.)
Once the scales are off, remove the fish from the bag and rinse it in clean water to remove any debris. Pat it dry with paper towels.
Cut the salmon into four equal pieces. Tear a stalk of scallion into smaller pieces and scatter them on the steaming plate. Place the salmon fillets on top of the scallions. This will add more aroma to the fish.
Prep aromatics
Cut a few thin slices from the cleaned piece of ginger (1 oz) and lay them on top of the salmon.
Next, slice the white ends off the scallions (2 oz) and cut into smaller pieces. Hold the scallion whites vertically and slice into thin strips. Repeat with the remaining whites and green parts as well.
Slice the remaining ginger into thin slices, then into strips. Set aside.
Prep sauce
In a small bowl, combine the light soy sauce (1 tbsp), dark soy sauce (1 tsp), oyster sauce (1 tbsp), cooking wine (1 tbsp), white pepper (0.25 tsp) and sugar (0.50 tsp) and mix thoroughly. Taste and adjust as needed.
Sprinkle some white pepper directly on the salmon.
Steam salmon
Place a steaming rack in your wok and fill with water until it meets the rack. Bring the water to a boil over high heat.
(Chef's Tip: To speed up the process, my dad boils the water separately rather than waiting for cold or room temperature to heat up in the wok.)
Once the water boils, place the plate of salmon on top of the rack, put on the wok lid and steam for 8 to 10 minutes on high heat.
Remove the lid and check for doneness. My dad uses the chopstick test — if it’s too soft, it’s undercooked — but you can use an instant read thermometer for more accuracy. Once salmon reaches at least 145°F, it's ready.
Make ginger-scallion oil
Carefully remove the plate of steamed salmon from the wok. Scatter the thinly cut ginger and scallions on top of the fish.
Take the steamer rack out of the wok and pour out the water. Dry it thoroughly. Pour in the oil (3 oz) and heat on high until smoking and very hot. Once heated, carefully spoon the oil on top of the ginger and scallions. Garnish with the cilantro (1 oz).
Drizzle the sauce along the sides of the dish, including on top of the liquid at the bottom of the plate.
Pairs well with
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
