Citrus Soy Steamed Salmon
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.
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.
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