This is one of my family’s favorite salmon preparations and come to think of it, pretty much the only way they have been enjoying salmon at home for the past several years. The recipe is credited to my lovely mama and she has become quite famous for it in the community. Whenever she hosts a dinner at the house, friends start asking if she will be making her delicious salmon and caterers have even asked for the recipe and added it to their menus.
The recipe came about as a result of my fathers love for fishing and his yearly Alaskan fishing trips. He always comes back with pounds of the freshest fish possible, and among them, King Salmon. My mom began making this as a way to highlight the fresh fish and allow it to shine while keeping it light and satisfying.
I think the best comparison of this is to ceviche. Although the salmon is steamed prior to being marinated in citrus juice, the tangy flavors with the herbs and fish are reminiscent of the famous Central and South American seafood dish. After a quick steam to cook the fish to your preference, the fish is seasoned with salt and pepper then marinated in lemon juice and olive oil and topped with fresh parsley, green onions and bell peppers.
It is a simple preparation with extraordinary results that is perfect for dinner parties and events because it is best prepared ahead of time and forgotten until you’re ready to serve. The flavors get better the longer it sits, so you can make this in the morning and have it perfect by dinner time. It’s also quite refreshing in the summertime when salmon season is at its peak!
The freshness and quality of your ingredients really play a part in this dish. I recommend using wild caught salmon when possible as well as fresh lemon juice and extra virgin olive oil for best results. We love tearing pieces of fresh pita bread and scooping up bites of the fish along with the veggies and sauce for some awesome salmon perfection.
Fifi’s Steamed Salmon
About 4 Servings
1 1/2 lbs Wild Salmon
3/4 cups Lemon Juice
1/4-1/2 cup Olive Oil
1/2 cup Parsley, finely chopped
1/2 cup Bell Pepper (any color or a mix), finely diced
1/4 cup Green Onion, finely chopped
1 1/2 – 2 tsp Sea Salt, or to taste
1 1/2 – 2 tsp Black Pepper, or to taste
Rinse the salmon and pat dry. Depending on the size of your fish and steamer, cut the fish into 6-8 inch fillets. If the fish is not skinned, leave the skin on until after steaming. Once cooked, it will be very easy to remove.
Steam the fish according to your steamers instructions for about 5-7 minutes until desired doneness is reached. The thickness of your fillets will also affect the cooking time, so just check the fish with a fork to see if it is cooked through. Make sure not to overcook, as this will dry out the fish.
Remove the skins if needed and place the salmon in a shallow dish that will hold the juices. Season both sides of the fish with salt and pepper. Pour the lemon juice and olive oil over the fish, then top evenly with the parsley, bell peppers and green onion, seasoning a bit more with salt and pepper.
Refrigerate for at least 4 hours. I like it best when it has marinated for about 10 hours and up. Adjust salt, pepper and olive oil to taste. Don’t be shy with these as they really enhance the flavors of the dish.
Serve with fresh pita bread or tortilla chips and enjoy!