By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
611 cal · 45 min
Steamed Salmon with Garlic and Ginger
Recipe GLPRf9c5a87f48d873
Tender salmon fillets steamed to perfection and topped with a savory garlic-ginger sauce infused with oyster sauce and soy. Fresh scallions and cilantro add brightness to this elegant, light seafood main.
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Ingredients
1¼ pounds salmon fillet
1 scallion, white part only, cut lengthwise into strips
4 sprigs fresh cilantro sprigs
2½ tablespoons canola oil
3 garlic cloves, minced
2 inches fresh ginger, peeled and finely shredded
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1¼ teaspoons sugar
¼ teaspoon black pepper
3 scallions, green parts only, chopped
Directions
Set up a steamer basket in a pot with about 1 inch of water and bring to a simmer over medium-high heat.
Cut the salmon fillet crosswise into two equal pieces.
Arrange the white scallion strips in a bed on a heatproof plate or steamer insert that will fit inside your steamer basket.
Place the salmon pieces skin-side down on top of the scallion strips.
Carefully transfer the plate or insert to the steamer basket. Cover the pot and steam for 12 to 15 minutes, until the salmon is opaque throughout and flakes easily when tested with a fork (internal temperature should reach 145°F).
While the salmon steams, prepare the sauce by combining the oyster sauce, light soy sauce, sugar, and black pepper in a small bowl. Set aside.
Heat the canola oil in a small skillet over medium heat until shimmering.
Add the minced garlic and shredded ginger to the hot oil and cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned.
Pour the sauce mixture into the skillet with the garlic and ginger, stirring to combine. Simmer for about 1 minute, then remove from heat.
Remove the steamed salmon from the pot and carefully transfer to a serving platter or individual plates.
Pour the warm garlic-ginger sauce evenly over the salmon pieces.
Garnish with the chopped green parts of the scallions and cilantro sprigs before serving.
Comments
All ingredients are available at any Charlotte chain, with fresh salmon at Harris Teeter or Kroger running $12–15 per pound, making this roughly $8–10 per serving depending on fillet size—not cheap but reasonable for a protein-centered dish. The 45-minute stated time is honest for steaming and prep, though plating and garnish account for only 5 of those minutes; most home cooks will spend 35–40 minutes waiting for water to steam. Reheats adequately in a microwave or gently in a low oven, though steamed fish loses some texture after a day; best eaten fresh for weeknight appeal. The recipe is straightforward and requires no constant attention once the steamer is going, making it accessible for a busy household, but the North Carolina coastal angle is missed—local shrimp would be cheaper and equally well-suited to this Asian-inflected sauce profile.
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