Cantonese Style Steamed Salmon
Looking for a healthy and flavorful way to enjoy salmon? This Cantonese-style steamed salmon is light, tender, and packed with savory umami from ginger, scallions, and a rich soy-based sauce. It comes together in under 10 minutes. Perfect for busy weeknights or a nourishing reset meal!
Servings 2 servings
Ingredients
- 12 oz salmon (about 2 filets)
- 2 tablespoons ginger julienned (I used crushed)
- 2 scallions cut diagonally into 1-inch pieces (plus more for garnish)
Sauce:
- 1 tablespoon shaoxing wine
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
Instructions
- Prep the Sauce: In a small bowl, mix together the shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce.
- Marinate the Salmon: Place the salmon fillet in a heat-safe dish. Top with the julienned ginger and scallions. Pour your sauce on top.
- Steam It: Set up your steamer and bring the water to a boil. Once the water is boiling, carefully place the dish inside and steam over high heat for 5–6 minutes, depending on the thickness of your fillet.
- Finish with Residual Heat: Turn off the heat but keep the steamer covered for 1 additional minute. This helps the salmon finish cooking gently without overcooking.
- Add Fresh Scallions: Right before serving, sprinkle with extra fresh scallions on top for brightness and crunch.