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This citrus steamed salmon is light, flavorful, and cooked gently with fresh herbs, soy sauce, and slices of sweet orange. Everything steams together in parchment paper inside the pot, creating a tender, juicy salmon without any mess. It’s quick enough for a weeknight dinner but feels special enough for guests.
Table of Contents
Chef tips
- Seal the parchment properly – Use two sheets of parchment paper and bring the edges up loosely but fully around the fish. You don’t need to create a tight packet, but you want to minimize gaps so the steam stays trapped inside and cooks the salmon evenly.
- Add ½ cup of water under the parchment – Adding a little water to the pot under the parchment helps regulate heat and prevents scorching on the bottom.
- Watch your timing – Depending on the thickness of your salmon, adjust the cooking time slightly. Salmon should flake easily when done. If you open the packet and it needs more time, cook for another 3 minutes before checking again.
- Use a fresh, juicy orange – This adds a hint of natural sweetness and pairs beautifully with the soy and ginger.
- Don’t overfill the pot – Make sure the salmon fits in one layer so it cooks evenly.
Ingredient notes
- Salmon (12 oz) – Atlantic, king, or coho salmon all work.
- Green onions (3) – Sliced into 2″ pieces, and use both the white and green parts add different layers of flavor. I place this at the bottom of the parchment packet to create the base for the steaming.
- Garlic (2 cloves) – smashed, not minced, so it steams gently without overpowering.
- Kosher salt (1 tsp) + black pepper – Essential seasoning.
- Soy sauce (2 tbsp) – Adds depth and savory richness.
- Cilantro (½ bunch) – Tear leaves and stems for a fresh, herbal flavor.
- Ginger (1″ knob) – Thinly sliced for subtle spice and warmth.
- Shao Xing wine (⅓ cup) – Adds aroma and flavor. You can substitute white wine, broth, or water. However shao xing wine is the secret ingredient for a delicious aromatic sauce.
- Neutral oil (2 tbsp) – Avocado, canola, or grapeseed oil work well.
- Orange (1) – Sliced thinly for steaming.
Special equipment:
- Medium sized, heavy bottomed pot
- Parchment paper (essential for steaming)
Step-by-step instructions
Step 1: Prep the salmon
Divide the salmon into 6-ounce portions or two pieces that fit in an even layer in your pot.
Step 2: Marinate the salmon
In a bowl, combine the sliced green onions, chopped garlic, sliced ginger, and torn cilantro with the salmon.
Add the salt, black pepper, soy sauce, and 1 tablespoon neutral oil.
Toss gently to coat everything evenly.
Step 3: Assemble the pot
Place 2 sheets of parchment paper in your pot.
Add a layer of the aromatics (cilantro, green onions, garlic) to the bottom to create the steaming base.
Lay the salmon on top, and pour over any remaining marinade and aromatics on top.
Top with an even layer of orange slices.
Drizzle with the remaining 1 tablespoon of oil and pour the ⅓ cup of Shao Xing wine into the pot.
Step 4: Steam the salmon
Bring the edges of the parchment paper together to loosely seal the salmon.
Cover the pot with a lid.
Turn the heat to medium-high and cook for 5 minutes.
Reduce to medium-low and cook for another 5 minutes.
Remove from heat and serve immediately.
FAQ
Can I substitute the Shao Xing wine?
Yes, dry white wine works well. You can also use a splash of chicken broth or water if you prefer a non-alcoholic option.
Can I use parchment paper alternatives?
Parchment is ideal because it traps the steam without sticking. Foil could work, but it may change the texture slightly.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. Internal temperature should be about 125–130°F for medium.
Can I add more vegetables?
Yes! Thinly sliced bok choy, mushrooms, or snap peas would steam beautifully along with the salmon, however, don’t add more than 1 cup or else it will overcook before the salmon is finished cooking.
Can I prepare this ahead?
You can prep the salmon and aromatics ahead of time, but assemble and cook right before serving for the best texture.
What to pair with this recipe
Citrus Soy Steamed Salmon
Equipment
- Medium pot
- Parchment paper
Ingredients
- 12 ounces salmon
- 3 green onions, white parts thinly sliced; green parts cut into thirds
- 2 cloves garlic, chopped
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons soy sauce
- ½ bunch cilantro, leaves and stems, gently torn
- 1- inch knob ginger, peeled and thinly sliced
- ⅓ cup Shao Xing wine, or white wine
- 2 tablespoons neutral oil, avocado, canola, or grapeseed oil
- 1 orange, cut into slices (reserve ⅓ for juicing at the end)
Instructions
Prep the ingredients and salmon
- Prep the scallions, ginger, and garlic. Portion the salmon into two 6-ounce portions or pieces that fit in a single layer in your pot.
Marinate the salmon
- In a bowl, toss the salmon with the sliced green onions (white and green parts), chopped garlic, sliced ginger, torn cilantro, salt, black pepper, soy sauce, and 1 tablespoon of the neutral oil.
Assemble the pot
- Place 2 sheets of parchment paper in the pot. Add a layer of the aromatics (green onions, garlic, cilantro, ginger) to the bottom.
- Place the salmon pieces on top. Pour over any remaining marinade and aromatics.
- Top the salmon with the orange slices.
- Drizzle with the remaining 1 tablespoon of oil and pour in the ⅓ cup of Shao Xing wine.
- (Optional: Add ½ cup of water under the parchment paper to help regulate heat.)
Cook the salmon
- Bring the edges of the parchment paper up to loosely seal the salmon.
- Cover the pot with a lid.
- Turn the heat to medium-high and cook for 5 minutes.
- Reduce heat to medium-low and cook for another 5 minutes.
- Remove from heat.
Finish and serve
- Squeeze a little fresh orange juice over the salmon just before serving. Serve immediately.
