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This Thai inspired steamed salmon is fresh, aromatic, and packed with bold flavor from garlic, cilantro, jalapeño, and soy sauce. Everything steams together gently inside parchment paper, keeping the salmon tender and juicy while infusing it with a fragrant, savory broth. It’s an easy, healthy meal that’s delicious and ready in under 30 minutes.
Chef tips
- Seal the parchment properly – Use two sheets of parchment paper and bring the edges loosely together to trap the steam and cook the salmon gently and evenly.
- Add ½ cup of water under the parchment (optional) – This helps regulate heat and prevents scorching at the bottom of the pot.
- Slice the vegetables thinly – Broccoli, shallots, and jalapeños cook quickly when they’re sliced thin, so everything stays tender-crisp.
- Use fresh lime – A squeeze of lime right before serving brightens the flavors and ties everything together. The initial recipe I created added the lime before cooking, however this may cause the sauce to turn bitter. So hold off on the lime until the very end.
- Don’t overcrowd the pot – Try to layer the salmon in a single layer to ensure it cooks evenly. Avoid doubling or tripling the recipe to avoid overcooking the vegetables.
Ingredient notes
- Salmon (12 oz) – Center-cut fillets work best for even cooking.
- Kosher salt + black pepper – Essential seasoning for the salmon and vegetables.
- Jalapeño (1) – Thinly sliced for a mild heat. You can remove the seeds for less spice.
- Brown sugar (1 tsp, optional) – Adds a subtle sweetness to balance the soy sauce and garlic.
- Garlic (4 cloves) – Chopped, not minced, so it steams gently.
- Cilantro (⅓ bunch) – Tear the leaves and stems into thirds for a fresh herbal flavor.
- Broccoli (½ lb) – Cut into small, even pieces to steam quickly.
- Soy sauce (2 tbsp) – Adds a deep savory flavor.
- Neutral oil (2 tbsp) – Avocado, canola, or grapeseed oil work well.
- Shao Xing wine (⅓ cup) – Traditional Chinese rice wine. White wine or water are good substitutes.
- Lime (1) – Optional, but highly recommended for finishing.
- Shallot (1) – Thinly sliced for mild sweetness and aroma.
Step-by-step instructions
Step 1: Marinate the ingredients
In a large mixing bowl, combine the salmon, salt, black pepper, jalapeño, brown sugar (if using), garlic, cilantro, broccoli, soy sauce, neutral oil, and shallot.
Toss gently to coat everything evenly.
Step 2: Assemble the pot
Line a medium pot with 2 sheets of parchment paper.
Add a layer of the broccoli and aromatics to the bottom.
Lay the salmon pieces on top in a single layer.
Top with the remaining aromatics and broccoli. Add lime slices on top if using.
Step 3: Cook the salmon
Pour the Shao Xing wine into the parchment paper around the salmon.
Bring the edges of the parchment paper together to loosely seal the packet.
Cover the pot with a lid.
Turn the heat to medium-high and cook for 7 minutes.
Reduce the heat to medium and cook for another 7 minutes.
Step 4: Finish and serve
Uncover the pot, squeeze fresh lime juice over the top if desired, and serve immediately.
FAQ
Can I substitute the Shao Xing wine?
Yes. Dry white wine or even water work well if you don’t have Shao Xing wine on hand.
Is this dish spicy?
It has a mild kick from the jalapeño. If you want it less spicy, remove the seeds from the jalapeño before slicing.
How do I know when the salmon is done?
The salmon should be opaque and easily flake apart with a fork. The internal temperature should be around 125–130°F for medium.
Can I add more vegetables?
Yes! Bokchoy or broccolini would all steam beautifully alongside the salmon. Just make sure not to add to much or it will be overcooked by the time the salmon cooks.
Can I prepare this ahead?
You can prep the salmon, vegetables, and aromatics ahead of time, but assemble and cook the dish right before serving for the best texture.
What to serve with this
Thai Inspired Steamed Salmon
Ingredients
- 12 ounces salmon
- 1 teaspoon kosher salt
- Black pepper
- 1 jalapeño, thinly sliced
- 1 teaspoon brown sugar, optional
- 4 cloves garlic, smashed
- ⅓ bunch cilantro, torn into thirds
- ½ pound broccoli, cut or torn into pieces
- 2 tablespoons soy sauce
- 2 tablespoons neutral oil, avocado, canola, or grapeseed
- ⅓ cup Shao Xing wine, or white wine or water
- .5 each lime, optional, for serving
- 1 shallot, thinly sliced into 1/4"
Instructions
Prep the ingredients
- Thinly slice the jalapeño, cut the broccoli, and slice the shallot.
Marinate the ingredients
- In a large mixing bowl, combine the salmon, salt, black pepper, jalapeño, brown sugar (if using), garlic, cilantro, broccoli, soy sauce, neutral oil, and shallot. Toss gently to coat everything evenly.
Assemble the pot
- Line a medium pot with 2 sheets of parchment paper. Add a layer of the broccoli and greens to the bottom.
- Spread the salmon in one even layer on top. Top with the remaining aromatics and broccoli.
Cook the salmon
- Pour the Shao Xing wine into the parchment paper around the salmon. Bring the edges of the parchment paper together to loosely seal the salmon inside.
- Cover the pot with a lid. Turn the heat to medium-high and cook for 7 minutes.
- Reduce heat to medium and cook for another 7 minutes.
Finish and serve
- Uncover, squeeze fresh lime juice over the top if desired, and serve immediately.
