Steamed Pacific Salmon
Enjoy tender, flaky Pacific salmon infused with fresh herbs and lemon, steamed to perfection. This healthy, flavorful dish suits seafood lovers and quick weeknight dinners.
Ingredients
Instructions
- Place fish on a large double sheet of heavy foil.
- Sprinkle chopped basil, dried rosemary, and fresh parsley over the fish.
- Add butter dotted evenly over the fish.
- Season with fresh lemon juice, salt, and pepper.
- Seal the foil tightly to retain juices.
- Bake at 375°F for 25 to 30 minutes, until fish flakes easily with a fork.
- Garnish with additional fresh herbs, if desired.
Tips & Substitutions
For the best flavor, consider marinating the salmon in lemon juice and herbs for about 30 minutes before wrapping it in foil. If you don't have basil, you can substitute it with dill or tarragon. Ensure the foil is tightly sealed to keep the moisture in, which is crucial for steaming the fish properly. You can also add sliced vegetables like zucchini or bell peppers for extra flavor.
Serving Suggestions
Serve the steamed Pacific salmon with a side of steamed vegetables or a fresh salad for a light meal. It pairs beautifully with Mediterranean recipes, such as herbed couscous or quinoa. A slice of lemon on the side adds a refreshing touch, while a glass of white wine can elevate your dining experience.
Storage & Reheating
Leftover steamed salmon should be stored in an airtight container and can be kept in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat or in the microwave for 30 seconds to 1 minute, taking care not to overcook it, which can dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Steamed Pacific Salmon contains roughly 970 calories, with 62g protein, 135g carbohydrates, and 38g fat. It is an excellent source of vitamin C (320% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (218% of the Daily Value). Note that it is relatively high in sodium, at 1035mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but it's best to thaw it completely in the refrigerator before cooking. This ensures even cooking and prevents the fish from becoming tough. Just adjust the cooking time slightly if the fish is still partially frozen.
What can I do if I don't have fresh herbs?
If fresh herbs aren't available, you can use dried herbs instead, but in smaller amounts since dried herbs are more concentrated. For example, use 1/3 of the amount called for fresh herbs. Alternatively, consider using a pre-made seafood seasoning blend for convenience.
How can I tell when the salmon is done cooking?
The salmon is done cooking when it flakes easily with a fork and has an internal temperature of 145°F. If you're unsure, you can use a meat thermometer to check the temperature. Remove it from the oven once it reaches this point to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).