Steamed Salmon with Garlic, Herbs and Lemon is quite possibly the easiest way to cook salmon EVER. End of story.
- there’s basically no clean up due to the parchment paper… a major win there.
- you don’t risk your kitchen smelling fishy because there’s no opportunity for the salmon to splatter all over your counter when you sear it.
- it’s a one-pot dish and we all LOVE that.
If there’s one cookbook that’s stayed in the front of my mind recently (besides my own) it’s 100% Istanbul from Cookbook Club #10! There’s a steamed salmon recipe in the book that drives me WILD. And I’m convinced it’s 100% the best way to cook fish.
All of that boils down to a recipe for success! I’ve been making this for dinner parties for ages. Add to that the fact that Poppy LOVES it! I’ll serve it up with some steamed white rice that I’ve tossed with plenty of mint for extra flavor. And then a veggie on the side. It’s simple, incredibly flavorful, and I am 10000% positive you guys will be obsessed!!
Side note: this recipe is perfectly PERFECT and you could serve it on it’s own but… I also included a really delish herby yogurt sauce for drizzling on top if you want to add even more flavor. It also make an appearance in these Loaded Steak Salad Bowls which I can’t get enough of!
Steamed Salmon with Garlic, Herbs and Lemon
Quite possibly the easiest way to cook salmon! No mess, no splatters on your stove, no fishy smell in your kitchen… it’s incredible!
- 1 lb skin on salmon cut into 2-3 inch pieces
- 1 yellow onion thinly sliced
- 6 garlic cloves thinly sliced
- 1/3 cup roughly chopped parsley
- 1/3 cup roughly chopped dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup olive oil
- 2 lemons sliced as thin as possible
- 1/3 cup dry white wine
Optional Green Yogurt Sauce
- 1 shallot, roughly chopped
- 2 cups tightly packed basil leaves, stems removed
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoons kosher salt
- 1/2 cup full fat greek yogurt or labneh
Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort)
Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint
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