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Steamed Salmon, Shanghai Style Recipe

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★★★★★

4.6 from 141 reviews

This Steamed Salmon, Shanghai Style recipe features a tender salmon fillet delicately steamed with classic Chinese flavors including Shaoxing wine, ginger, scallions, and soy sauce. The method ensures evenly cooked, moist salmon with a fragrant, savory profile perfect for a healthy and elegant meal.

Ingredients

Scale

Salmon and Marinade

  • 12 ounce salmon fillet (at room temperature, out of the refrigerator for 30 minutes)
  • 2 teaspoons Shaoxing wine
  • ½ teaspoon salt

Seasonings and Garnish

  • 2 tablespoons julienned ginger
  • 2 scallions (cut on a diagonal into 1-inch/2.5cm pieces)
  • 2 teaspoons soy sauce

Instructions

  1. Prepare the Salmon: Remove the salmon fillet from the refrigerator and let it sit at room temperature for 30 minutes. This step ensures that the fish cooks evenly without undercooked areas due to cold spots.
  2. Preheat the Steamer: Bring water to a rolling boil in your steaming setup. You can use a dedicated steamer or improvise with a heatproof dish placed over a pot of boiling water.
  3. Marinate the Fish: Place the salmon in a heatproof dish that fits inside your steamer. Pour 2 teaspoons of Shaoxing wine over the fillet, rubbing it evenly on the top, bottom, and sides to coat the fish thoroughly. Fold the thinner belly part underneath to create an even thickness for uniform cooking.
  4. Add Seasonings: Sprinkle ½ teaspoon salt evenly over the salmon. Distribute the julienned ginger and diagonally sliced scallions on top of the fillet. Drizzle 2 teaspoons soy sauce around the fish in the dish.
  5. Steam the Salmon: Place the dish with salmon into the boiling steamer. Cover tightly and steam on high heat for 4 minutes, then turn off the heat but keep the lid on. Allow the fish to continue cooking in the residual heat for another 1 minute.
  6. Serve: Uncover carefully and serve immediately to enjoy the tender, flavorful steamed salmon Shanghai style.

Notes

  • Make sure the salmon is fully thawed and brought to room temperature before steaming to ensure even cooking.
  • Folding the thinner parts of the fillet underneath helps achieve uniform thickness and prevents overcooking those areas.
  • If you don’t have Shaoxing wine, dry sherry can be used as a substitute.
  • Steaming time may vary slightly depending on the thickness of your salmon fillet; adjust time accordingly but avoid overcooking to maintain juiciness.

Keywords: Steamed salmon, Shanghai style, Chinese steamed fish, Shaoxing wine salmon, healthy seafood recipe, ginger scallion salmon

Find it online: https://freshrecipehub.com/steamed-salmon-shanghai-style-recipe/