Steamed Salmon (Rice Cooker)

 

Steamed Salmon (Rice Cooker)

Adapted from an internet recipe.
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
5 from 1 vote
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker , with steamer tray, or a dedicated Steamer

Ingredients
  

To Serve Steamed Salmon

  • 3 salmon fillets, (140-160 grams / 5-6 oz each)
  • sea salt and pepper, to taste for the fillets
  • 2 cups water
  • 1 bay leaf
  • 2 cloves garlic, smashed, don't even have to peel
  • 1 cup white wine, or just use 3 cups of water
  • 2 teaspoons dried thyme
  • 1 lemon or lime, quartered and squeezed, rind added
  • pinch black pepper
  • pinch salt

To Cook for another recipe

  • salmon fillets, (140-160 grams / 5-6 oz each)
  • 2-3 cups water

Instructions
 

To Serve

  • You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
  • For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
  • You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
  • Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
  • Serve with a green salad and bread for a light, nutritious meal.

To Use in another recipe

  • Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
  • Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
  • Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
  • Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.

Notes

Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
Used in Recipes Listed on this Site:
  1. 5 stars
    Perfect method to make canned salmon, this is a go to recipe for me, even though high cost, this method is much cheaper than buying the small cans.

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