Oven-Steamed Salmon
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Center-cut salmon fillets, preferably wild-caught Alaskan king or sockeye, 1-inch thick and of any size from 5 ounces to 2½ pounds
- Olive oil, for greasing
- Flaky sea salt
- Freshly ground black pepper
- Snipped fresh chives, for garnish (optional)
Nutritional analysis per serving (6 servings)
146 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 14 grams protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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 2½-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)
- Step 3
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.
Private Notes
Comments
I cook the most delicious salmon every week - living on the beautiful West coast of British Columbia. My recipe is similar - except instead of the water I wrap in parchment. 10 minutes at 400. Superb.
As my Mom always says "10 minutes per inch of thickness".
The thin sheet pan is ESSENTIAL for the time & temp to succeed.
You can make an effective substitute out of several (at least 4) layers of aluminum foil. Make a flat base about 2 inches larger than the size of your salmon piece(s). Fold up the four sides and crimp the corners to make a strong 1/4 inch rim. Oil or spray the interior, place salmon on it & season. Transfer in and out of the oven using the largest spatula you have.
Heat the oven to between 225 and 275 degrees. What does this mean? Do you mean 250?
I looked through the comments, trying to find someone who would explain why a very thin sheet pan is crucial - not a pre-heated sheet pan, not a pizza stone, only a thin sheet pan (or 4 layers of aluminum foil?!). Some of you seem to know this rule. Can you explain?
I'm struggling with this recipe. I've tried it twice now, once with previously frozen but (sold thawed) wild sockeye, and once with fresh farmed king salmon. The first time I cooked to 115 degrees, the 2nd to 120. In both cases, the flesh was VERY mushy, and I'm left wondering if I've exposed myself to parasites from undercooked salmon. The mushiness was quite unappealing. I do not have much experience under my belt cooking fish. Am I supposed to test the temperature in a lot of places?
I had thawed two 5 oz salmon fillets so I had to cook them even though it was late after a long day and i was NOT in the mood. This recipe worked perfectly! And my mood lifted. :-)
Advertisement