Recipe Detail

Shelby's Steamed Salmon

Rate this recipe:

Rating : 5

Share This Recipe...

Number of Servings:


  1. 1 1/2 pounds - salmon, skin on, cut into 4 equal sized pieces
  2. 1 - yellow onion, thinly sliced
  3. 6 cloves - garlic, thinly sliced
  4. 1/3 cups - roughly chopped parsley
  5. 1/3 cups - roughly chopped dill
  6. 1 teaspoons - kosher salt
  7. 1/2 teaspoons - freshly cracked black pepper
  8. 1/4 cups - olive oil
  9. 2 - lemons, sliced as thin as possible
  10. 1/3 cups - dry white wine
  11. - steamed white rice with mint, for serving with


1. Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort).

2. Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine.

Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon slices in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN.

Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.

3. Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers