Thai Inspired Steamed Salmon
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.
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.
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