Best 3 Oven Steamed Salmon Recipes

Oven steaming is a healthy and flavorful way to cook salmon, as it retains the natural moisture and nutrients of the fish while infusing it with a delicate, savory aroma. This cooking method requires minimal effort and cleanup, making it an ideal choice for busy home cooks. Whether you prefer a simple preparation with herbs and lemon or a more elaborate dish with a flavorful sauce, there are countless oven-steamed salmon recipes to suit every taste and occasion. With just a few simple ingredients and a few minutes of prep time, you can create a delicious and nutritious meal that the whole family will enjoy.

Here are our top 3 tried and tested recipes!

OVEN-STEAMED SALMON

Oven-Steamed Salmon image

Salmon steamed in soy sauce and white wine in the oven with a topping of candied ginger and garlic.

Provided by patiasaramom

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

1 (1 pound) salmon fillet
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped garlic
2 tablespoons chopped crystallized ginger
½ cup dry white wine
½ cup low-sodium soy sauce

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 6.6 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.4 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1408 mg, Sugar 1.9 g

OVEN-STEAMED SALMON

Oven-Steamed Salmon image

This simple way to roast salmon brings spectacular results with hardly any worry on the cook's part. The Mediterranean cookbook author Paula Wolfert learned it from the French chef Michel Bras, and it rises and falls on the thinness of the sheet pan. A pan of water delivers enough moisture to steam the fish briefly at a low temperature, producing a final product that is soft and deliciously juicy. It adapts easily to almost any salmon fillet. Emily Kaiser Thelin, who includes it in her biography of Ms. Wolfert, "Unforgettable," says a center-cut of wild-caught Alaska king works best and suggests pairing it with a salad or cracked green olive relish.

Provided by Kim Severson

Categories dinner, for one, for two, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 1 to 8 servings, depending on the quantity cooked

Number Of Ingredients 5

Ingredients

Center-cut salmon fillets, preferably wild-caught Alaskan king or sockeye, 1-inch thick and of any size from 5 ounces to 2 1/2 pounds
Olive oil, for greasing
Flaky sea salt
Freshly ground black pepper
Snipped fresh chives, for garnish (optional)

Steps:

Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to between 225 and 275 degrees. Grease a thin sheet pan with olive oil.
Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack. Bake until an instant-read thermometer inserted into the thickest part registers 110 degrees for rare, 115 degrees for medium-rare, or 125 degrees for medium. This should take 10 to 12 minutes for 5-ounce fillets or 20 to 25 minutes for a 2 1/2-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)
Transfer the salmon to a platter or one or more individual plates and season with more salt and pepper, if desired. Sprinkle with chives, if using, and serve.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 0 grams

OVEN-STEAMED SALMON WITH LENTILS AND SUN-DRIED TOMATOES

Oven-Steamed Salmon With Lentils and Sun-Dried Tomatoes image

Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the classic dish the lentils might be cooked with bacon or a little sausage. In this recipe, sun-dried tomatoes add a savory layer of flavor to the lentils.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 pound beluga lentils (1 1/8 cup), rinsed
2 ounces sun-dried tomatoes
1 bay leaf
Salt, preferably kosher salt
freshly ground pepper
1 1/2 pounds salmon fillets, either in 1 piece or cut up
Chopped fresh herbs, such as parsley, chervil, thyme for garnish

Steps:

Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and the garlic. Stir together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch. Bring to a simmer, cover and simmer 25 minutes. Add salt and pepper to taste and simmer another 5 to 10 minutes, until the lentils are tender and aromatic. Taste and adjust seasoning. Remove the bay leaf and the sun-dried tomatoes. Keep warm while you cook the salmon.
While the lentils are cooking, preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
Using a slotted spoon, spoon the lentils onto 4 dinner plates and place a serving of salmon on top. Sprinkle with herbs, and serve.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 639 milligrams, Sugar 8 grams

Tips:

Choose a fresh, high-quality salmon fillet.
If using frozen salmon, thaw it in the refrigerator overnight or under cold water for 30 minutes.
Preheat the oven to the correct temperature before cooking the salmon.
Place the salmon on a baking sheet or in a baking dish lined with parchment paper.
Season the salmon with salt, pepper, and any other desired herbs or spices.
Add a small amount of liquid to the baking sheet or dish to create steam, such as water, white wine, or broth.
Cover the salmon tightly with aluminum foil or a lid.
Bake the salmon for the recommended amount of time, or until it is cooked through.
Let the salmon rest for a few minutes before serving.

Conclusion:

Oven-steamed salmon is a healthy, delicious, and easy-to-make meal that can be enjoyed by people of all ages. It is a great source of protein, omega-3 fatty acids, and other essential nutrients. By following the tips above, you can ensure that your oven-steamed salmon turns out perfectly every time. So next time you're looking for a quick and easy weeknight meal, give oven-steamed salmon a try!