Ginger-Soy Steamed Salmon with Spicy Maple Sauce

In this installment of Eat Your Food! from our writer Nick Evans, he feeds his kids Ginger-Soy Steamed Salmon with Spicy Maple Sauce. Regardless of whether you have tiny mouths to feed, this cooks quickly in a steamer basket and makes for a well-rounded, flavorful dinner.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 4 servings

Ingredients

  • 1 to 1 1/2 pounds fresh salmon, skin on
  • 1-inch piece fresh ginger, sliced
  • 1 lemon, sliced
  • 1 large head bok choy
  • 1 red pepper, sliced
  • 1 tablespoon soy sauce
  • Salt and pepper

To serve:

DAD ADD: Spicy Maple Sauce

  • 1/2 cup maple syrup
  • 2 tablespoons soy sauce
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon toasted sesame oil

Special equipment:

Method

1 Prep the salmon: If you have a large side of salmon, cut it into 4-ounce to 6-ounce portions and remove the pin bones using tweezers. (You can also ask your fishmonger to remove them if he or she is a good one.) Season the fish with salt and pepper.

2 Assemble the ingredients in the steamer: Take some of the larger bok choy leaves and place them on the top tray of the bamboo steamer. Set the salmon filets on the leaves, skin side down, and place sliced ginger and lemon on top.

Steamed Salmon recipe assemble the salmon in the steamer

3 Add the rest of the veggies: In the bottom steamer tray, add the rest of the bok choy leaves (chopped roughly) and a sliced red pepper. Sprinkle a tablespoon of soy sauce over the veggies.

Steamed Salmon with Ginger assemble the veggies in the steamer

4 Steam the salmon: Stack the steamer baskets on top of each other. The the basket with veggies should be on bottom with the salmon basket should be on top, and then add the bamboo lid. You are ready to steam!

Bring a pot of water to boil and place the steamer tray over the pot. The steamer should sit on top of the pot and overlap slightly. It should not fit inside the pot.

Steam the fish and veggies for 16 to 20 minutes. That should be enough to cook the fish through and tenderize the veggies without making them mushy. Check the fish to make sure it's cooked through (it will flake easily with a fork) and continue steaming if needed.

Steamed Salmon with Soy steam the salmon

5 Make the spicy maple sauce: In a small saucepan, combine all the ingredients. Bring to a simmer and turn heat down to low. Simmer for 4 to 5 minutes, stirring occasionally, until the sauce coats the back of a spoon.

Watch it closely as it can boil over. Remove and let cool and it will continue to thicken as it cools.

Steamed Salmon with Maple make the sauce

6 Cool slightly before serving: Remove the steaming tray using oven mitts (it will be very hot). Let cool for a few minutes before serving.

Steamed Salmon recipe remove the salmon

7 Serve. Season with extra soy sauce, if desired, and sprinkle with sesame seeds as a garnish. Spoon Maple Sauce over the top of the fish, optionally. Serve with cooked rice.

Steamed Salmon with Ginger add the sauce and serve

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Comments

  • Mary

    Great recipe! I left the red pepper out of the sauce, because we aren’t into spicy. It still tasted good, a nice blend of salty and sweet.

    xxxxxyyyyy

  • Carol

    We enjoyed this recipe. Recipe calls for skin-on salmon, but it is difficult to separate the salmon from the skin when serving or when eating as the salmon is cooked and served on a bed of bok-choy leaves. Next time I will consider removing the skin before cooking.
    I was concerned that my sesame seed oil didn’t not specify that it was ‘toasted’ as called for in the recipe, until I noticed that the description of the ingredients for the oil indicated that it was prepared from roasted sesame seeds. In any case, the sauce was delicious.

    xxxxxyyyyy

  • Rachel

    This was my first time using a bamboo steamer and my first attempt at cooking salmon at home. This recipe is so easy and my 8 year old liked it too! Win! Can’t wait to make it again, thanks!

    xxxxxyyyyy