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
Check out a quick story summary of our recipe!