Shanghai-Style Steamed Salmon with Ginger and Scallions

Name: Shanghai-Style Steamed Salmon with Ginger and Scallions
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 12 oz salmon fillet; 2 scallions; 2 tbsp julienned ginger; 2 tsp Shaoxing wine; 2 tsp soy sauce; 1/2 tsp salt

This Shanghai-style steamed salmon is delicate, aromatic, and ready in minutes. Shaoxing wine, ginger, scallions, and soy sauce season the fish simply while keeping it moist and silky.

Servings2 Portions

Prep Time5 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

salmon fillet
12 oz
scallions
2
julienned ginger
2 tbsp
Shaoxing wine
2 tsp
soy sauce
2 tsp
salt
0.5 tsp

Step-by-Step Instructions

Let the fully thawed salmon sit at room temperature for 30 minutes before cooking so it steams evenly. Do not start with fish straight from the refrigerator.

Set up a steamer and bring the water to a full boil. Make sure the heatproof dish you plan to use fits inside the steamer with enough room for steam to circulate.

Place the salmon in the heatproof dish. Pour the Shaoxing wine over the fish and rub it gently over the top, bottom, and sides. If one end of the fillet is much thinner, tuck it underneath to create a more even thickness.

Sprinkle the salt evenly over the salmon, then scatter the julienned ginger and scallions on top. Pour the soy sauce around the fish rather than directly over the aromatics.

Place the dish in the steamer, cover tightly, and steam over high heat for 4 minutes. Turn off the heat and keep the steamer covered for 1 more minute so the residual heat finishes cooking the salmon. Serve immediately with the pan juices.

Chef's Tips

Use a center-cut salmon fillet for the most even cooking. Dry sherry can replace Shaoxing wine if needed. Avoid oversteaming, as salmon turns dry quickly; the fish should flake easily but still look moist in the center. Serve with steamed rice and greens, and refrigerate leftovers in an airtight container for up to 2 days.