Steamed Salmon Fillets

These steamed salmon fillets cook in just 5 to 6 minutes over boiling water with a sprinkle of ground coriander and a sprig of fresh rosemary or dill on each piece. Steaming is the gentlest way to cook salmon, keeping the flesh moist and silky without any added fat.

Ground coriander adds a warm, citrusy note that complements salmon without overpowering it. The fresh rosemary or dill sits on top of each fillet and perfumes the fish as the steam carries the herb’s oils through the flesh.

The recipe suggests serving with a fennel yogurt sauce spooned around the fish, with cucumber fingers and potato halves arranged alongside. The cool yogurt sauce against the warm, delicate salmon is a clean, balanced plate.

Kitchen Tips

• Don’t overcook. Check the fish at 5 minutes by piercing with a knife tip. It should be tender and have lost its raw translucence, but still be moist in the center.
• Season with salt sparingly. Steaming concentrates flavors, so less salt goes further than you’d think.
• Leave the rosemary sprigs on the fish when plating. They add aroma at the table and look elegant.
• Add white wine vinegar to the steaming water for a subtle acid that seasons the fish from below.

Variations

• Grill the fillets in a ridged griddle without oil and serve with lemon wedges instead.
• Use fresh tarragon instead of rosemary for a French-inspired flavor.
• Swap the fennel yogurt sauce for a simple lemon-dill butter sauce.