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Lemongrass-Steamed Salmon with Lime and Mint

  • Thai
  • Vietnamese
  • All Salmon
  • Fast
  • Easy
  • Active Time:20 min
  • Total Time:35 min
  • Servings:2
  • Difficulty:Easy
Photo by Julia Gartland

Sometimes a marinade is too delectable to discard. That’s why, in this recipe, salmon cooks directly in the marinade — a combination of lime, fish sauce, soy sauce, and fragrant aromatics. Not only will none of the liquid go to waste, but the gentle cooking allows the sauce to retain its fresh flavor.


  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon light brown sugar

  • 2 tablespoons minced fresh lemongrass

  • 2 tablespoons minced jalapeño

  • 1 garlic clove, grated

  • 1 tablespoon peeled and grated fresh ginger

  • 1 portion salmon (12 ounces), skin and pin-bones removed, cut into 2 pieces Available in Our Seafood Subscription Box

  • Steamed rice, diced cucumber, sliced avocado, sliced scallions, and chopped fresh mint and cilantro for serving


Marinate the Fish

In a medium heatproof bowl, combine the olive oil, lime juice, fish sauce, soy sauce, brown sugar, lemongrass, jalapeño, garlic, ginger, and 1 tablespoon water. Add the fish and turn gently to coat in the marinade. Set aside at room temperature for 15 minutes or refrigerate for up to 1 hour.

Steam the Fish

In a pot large enough to fit the marinade bowl, set a steamer tray over 1 inch of water and bring to a boil over high heat. If you don’t have a steamer tray, crumple aluminum foil into three (1-inch) balls and set them into the water. Add the bowl with the fish and marinade to the pot. Cover, reduce the heat to medium, and steam until the fish is opaque and flakes easily, 8 to 10 minutes depending on the thickness of the fillet.


Carefully lift the bowl from the skillet. Spoon rice into two shallow bowls, then divide the salmon and cooking liquid between the bowls. Top with the cucumber, avocado, scallions, and herbs. Serve at once. Note: it is perfectly fine if the fish is medium rare on the inside.

Pro Tips

Pair it Up

Super crisp and light, Japanese rice lager is a perfect choice for Asian dishes. Choose an off-dry riesling for a wine pairing to echo the slight sweetness of the sauce.

Level It Up

Add ¼ teaspoon minced bird’s eye chile to the marinade for even more spice.

Change It Up

Roll up leftover salmon and rice with sriracha mayo and fresh herbs in dried seaweed as easy hand sushi.

Lighten It Up

Steamed fish is healthy and light. Add some nutrient-dense baby bok choy to the fish while steaming for freshness.


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