Steamed Salmon with Fresh Herbs and Lemon: Quick Flavorful Recipe

Growing up in the Pacific Northwest means fresh salmon is a regular on our table. I’ve prepared it many ways—grilled, baked, roasted, even smoked—and this steaming-in-parchment method is my favorite. It prevents drying and produces moist, flaky salmon every time.

This technique steams the fish in a sealed parchment packet over a heavy-bottom pan or braiser. The juices from the fish, along with olive oil, lemon and herbs, create gentle steam that cooks the salmon evenly without losing moisture. Serve the finished salmon with lemon-dill sauce, roasted asparagus, Dutch oven potatoes, or simply over rice or a salad.

Salmon: Use a 1–1.5 pound filet and remove any pin bones before cooking. Cut into roughly 2″ pieces for even cooking.

Fresh herbs: Fresh dill and parsley are recommended for the best flavor—dried herbs won’t yield the same bright result.

Yellow onion: Slice into long rings or half-moons so they become tender while the fish steams.

Lemon: Divide the lemon—juice half for the herb oil mixture and slice the other half to place over the fish.

See the recipe card below for exact quantities.

1. Sprinkle sea salt evenly over the salmon filet and cut into 2″ chunks.

2. Tear two pieces of parchment about 2 feet long and lay them in a cross pattern in a large heavy-bottom pan, braiser or Dutch oven.

3. In a small bowl combine olive oil, chopped parsley, chopped dill, minced garlic and the juice from half the lemon.

4. Arrange the salmon pieces in a single layer on the parchment, then spoon the herb-olive oil mixture over the fish.

5. Layer the sliced onions and lemon slices over the fish.

6. Fold the parchment over and seal the packet so steam stays trapped inside.

Pro tip: With the sealed packet in the pan, cover with a lid and turn the heat to medium-high for 5 minutes. Without opening the lid, reduce to medium and cook for another 8–12 minutes depending on thickness. For thin filets, check around 8 minutes; for thicker pieces allow up to 12 minutes.

Do not remove the lid while cooking—opening it releases the steam needed to cook the salmon evenly. After the time is up, remove the lid and carefully open the parchment to check doneness.

💭 How to Tell Salmon Is Cooked

Use an instant-read thermometer: the salmon is done when the internal temperature reaches 145°F (63°C) at the thickest part. Another method is the fork test—when the fish flakes easily and separates into large flakes, it’s cooked.

If the center is still dark pink and not flaking, reseal the packet and cook for a few more minutes, then check again.

🥗 Ways to Serve

This steamed salmon pairs well with roasted vegetables, potatoes, rice, or a bright sauce. Suggested accompaniments include:

• Lemon garlic aioli
• Lemon dill sauce
• Cilantro lime rice
• Coconut jasmine rice
• Roasted asparagus
• Dutch oven potatoes
• Mango pineapple salsa

❓ Frequently Asked Questions

🐟 Other Seafood Recipes

Steamed Salmon with Fresh Herbs and Lemon

Equipment

• Braiser, Dutch oven or large heavy-bottom pan with a lid
• Parchment paper

Ingredients

• 1 pound salmon filet, cut into 2″ chunks
• ½ teaspoon sea salt
• 1 yellow onion, sliced into rings or half-moons
• 2 tablespoons olive oil
• 3–4 garlic cloves, minced or pressed
• 1 lemon, divided (juice half for the herb oil, slice the other half)
• 2 tablespoons fresh dill, chopped
• ¼ cup fresh parsley leaves, chopped

Instructions

1. Sprinkle the sea salt evenly over the salmon and cut into 2″ pieces.
2. Cut two pieces of parchment paper about 2 feet long and lay them in a cross pattern in a large pan or braiser.
3. In a small bowl whisk together olive oil, chopped dill, chopped parsley, minced garlic and the juice from half a lemon.
4. Place the salmon pieces in a single layer on the parchment and evenly spoon the herb-olive oil mixture over the fish.
5. Layer the sliced onions and lemon slices over the salmon.
6. Fold the parchment to create a sealed packet so steam cannot escape.
7. Cover the pan with a lid and set heat to medium-high for 5 minutes. Without opening the lid, reduce heat to medium and cook for 8–12 minutes depending on thickness (about 8 minutes for thinner fillets, up to 12 for thicker cuts).
8. Remove the lid and carefully open the parchment. Check doneness with an instant-read thermometer (145°F at the thickest part) or the fork test—fish should flake easily. If not done, reseal and cook a few more minutes.

Notes

Nutrition (per serving)