Go Back
Print

Steamed Asian Salmon Twist

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A vibrant and flavorful steamed salmon dish infused with citrus, spice, and herbs, served with jasmine rice and bok choy for a complete meal.

Ingredients

Marinade

  • 135 ml lime juice (3/4 of original 180 ml orange juice, replaced with lime)
  • 60 ml soy sauce (unchanged)
  • 45 ml apple cider vinegar (instead of rice vinegar, 3 tbsp)
  • 20 ml honey (reduced from 30 ml)
  • 10 ml maple syrup (added, 2 tsp)
  • 15 ml freshly grated ginger (3 tsp, slightly more than original 2 tsp)
  • 2 cloves garlic (finely minced)
  • 5 slices fresh jalapeño (thinly sliced, instead of 1 ml red chili flakes)
  • 1 tbsp fresh oregano leaves (chopped, instead of green onions)

Salmon

  • 4 fillets skinless salmon fillets (about 170 g each (6 oz), prefer center cut)
  • to taste salt and black pepper
  • 1 tbsp olive oil (optional for finishing)

Serving

  • steamed jasmine rice and sautéed bok choy (for serving)

Instructions 

  • Whisk lime juice, soy sauce, vinegar, honey, maple syrup, ginger, garlic, jalapeño, and oregano until well combined.
  • Marinate salmon fillets in the mixture for 90 minutes, turning occasionally. Reserve marinade.
  • Simmer reserved marinade until thickened, about 6–8 minutes, then set aside.
  • Steam salmon fillets over water until opaque and flakes easily, about 7–12 minutes. Season with salt and pepper, then garnish with oregano.
  • Drizzle thickened sauce over warm salmon, optionally finish with a splash of olive oil. Serve with rice and bok choy.

Notes

Use a colander or sieve if no bamboo steamer. Adjust marinating time for flavor depth. Jalapeño seeds can be removed for less heat.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Salmon