Sheet Pan Steamed Salmon
This simple and elegant dinner comes together in 40 minutes.
Equipment
- 2 half sheet pans
- 1 piece parchment paper
Ingredients
For the Brine
- 4 cups water
- 4 Tablespoons table salt
For the Steamed Salmon
- 4 6-8 oz salmon fillets de-boned and skin removed, if desired
- 2 large lemons sliced
- ½ bunch Italian parsley
- 4-5 sprigs fresh dill
- 1 bulb fennel with fronds
- salt and pepper
Instructions
For the Brine
- Whisk the water and 4 Tablespoons of table salt together in a medium sized mixing bowl. Place the salmon fillets in the salty brine solution and let sit for 10 minutes while you prepare the herbs.
- Remove the fillets, pat dry, and season lightly with salt and pepper on both sides.
Steaming the Salmon
- Preheat oven to 350 degrees Fahrenheit.
- While the fish is brining, line one half sheet pan with parchment paper.
- Slice the fronds off of the fennel bulb, then slice the bulb thinly.
- Arrange the sliced lemons (reserving four slices), parsley, dill, and fennel (both fronds and sliced bulb) on the sheet pan, forming a bed for the fish. Pour ¼ cup of water into the bed of herbs. This helps create steam.
- Lay your salmon fillets, which have been seasoned with salt and pepper on both sides, on top of your herbs. Top each fillet with a slice of lemon.
- Cover the half sheet pan with another half sheet pan, which has been turned over, creating a lid. Carefully place the sheet pan with its lid in the oven, and bake for 30 minutes, or until the center of the salmon fillets reaches 130 degrees Fahrenheit.
- Remove the fillets from their bed of herbs, and serve immediately with rice, orzo, or risotto.
Notes
Carryover cooking is not your friend here, so be sure to have everything else that you are serving ready by the time the salmon is done. Steamed salmon is best eaten immediately upon coming out of the oven.