Name: Steamed Salmon, Shanghai Style Recipe
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 12 ounce salmon fillet (at room temperature, out of the refrigerator for 30 minutes); 2 teaspoons Shaoxing wine; ½ teaspoon salt; 2 tablespoons julienned ginger; 2 scallions (cut on a diagonal into 1-inch/2.5cm pieces); 2 teaspoons soy sauce

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Introduction

Steamed Salmon, Shanghai Style is a delicate and flavorful dish that highlights the natural sweetness of fresh salmon enhanced by ginger, scallions, and Shaoxing wine. This quick steaming method creates tender, moist fish perfect for a light meal.

A single large piece of pink cooked salmon sits in the center of a white bowl with small dark speckles and rope handles. The salmon is topped with thin, yellow strips of ginger and scattered bright green sliced scallions. Around the salmon is a shallow pool of dark soy sauce mixed with green scallions, creating a glossy, textured surface. Above the dish, a shiny silver spoon held by a woman's hand drizzles the sauce over the salmon. The bowl is placed on a light woven mat, and the background is a white marbled texture with a blurred red and orange cloth in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounce salmon fillet (at room temperature, out of the refrigerator for 30 minutes)
2 teaspoons Shaoxing wine
½ teaspoon salt
2 tablespoons julienned ginger
2 scallions (cut on a diagonal into 1-inch/2.5cm pieces)
2 teaspoons soy sauce

Instructions

Step 1: Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking. If previously frozen, make sure it is fully thawed before this step.
Step 2: Preheat the water in your steaming setup until it reaches a rolling boil.
Step 3: Place the salmon fillet in a heatproof dish that fits inside your steamer. Pour the Shaoxing wine over the fish, rubbing it evenly over the top, bottom, and sides. Tuck the thinner belly portion underneath to create an even thickness for uniform cooking.
Step 4: Sprinkle salt evenly over the fish, then scatter the julienned ginger and scallions on top. Drizzle the soy sauce around the fish in the dish.
Step 5: Place the dish into the steamer, cover tightly, and steam over high heat for 4 minutes. Turn off the heat but keep the steamer covered for an additional 1 minute to allow the residual heat to finish cooking the salmon. Remove the lid and serve immediately.

Tips & Variations

For added aroma, you can place a few slices of fresh garlic or a splash of sesame oil on the fish before steaming.
If you don’t have Shaoxing wine, dry sherry or a mild white wine can be used as a substitute.
To avoid overcooking, keep a close eye on the steaming time, as salmon fillets vary in thickness.

Storage

Store leftover steamed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave on a low setting or steam briefly to retain moisture, but be careful not to overcook.

How to Serve

A piece of light pink cooked salmon sits in the center of a white deep plate with small black specks, surrounded by a dark brown sauce. The salmon is topped with thin yellow strips, likely ginger, and chopped green onions scattered across the top and sides. A metal spoon is held above the salmon, dripping some brown sauce onto it. The plate is set on a woven rattan mat, with a pink and orange cloth in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I steam the salmon directly from the refrigerator?

It’s best to let the salmon come to room temperature before steaming to ensure even cooking throughout. Steaming straight from cold may result in undercooked or unevenly cooked fish.

What if I don’t have a steamer?

You can create a simple steaming setup by placing a heatproof plate on a metal rack inside a large pot with some boiling water at the bottom, making sure the plate is above the water level. Cover tightly with a lid and steam as directed.