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Steamed salmon with spring onion oil (葱油三文鱼)
5 from 762 votes

Steamed salmon with spring onion oil (葱油三文鱼)

This steamed salmon recipe highlights delicate fillets infused with ginger and scallions, steamed gently to preserve moisture and tender texture. The salmon is finished with a warm sauce made from scallion oil, light soy sauce, Shaoxing rice wine, sugar, and white pepper, adding fragrant and savory layers. Steaming keeps the fish moist and mild, while the bright scallion oil sauce complements it well. Edamame is served alongside for a fresh, green accompaniment.

Prep Time
3 mins
Cook Time
7 mins
Total Time
10 mins
Servings: 2
Course: Main Course
Cuisine: Chinese

Ingredients

For steaming
  • 2 pieces salmon about 250g/9 oz, fillets
  • 1 pinch salt
  • 3 lices ginger julienned
  • 2 talks scallions chopped
  • 70 g edamame ½ cup
For the sauce
  • 1 tablespoon scallion oil see note 1, homemade
  • 2 teaspoon soy sauce see note 2, light
  • ½ teaspoon Shaoxing rice wine
  • ½ teaspoon sugar
  • 1 pinch white pepper

Instructions

    Cup of Yum
  1. Cut salmon fillets several times at a 45 degree angle (do not cut through). Rub salt all over. 
  2. In a steamer (filled with hot water at the bottom), put in half of the ginger and scallions. Place the fillets on top. Fill the cuts of the fillets with the rest of the ginger and scallions. Add edamame to the side.
  3. Steam over a medium heat for about 5 minutes.
  4. Meanwhile, prepare the sauce. Mix all the ingredients in a sauce pan. Cook until bubbles appear.
  5. When the fillets are done, place them onto a serving plate along with the edamame. Pour the sauce over.

Notes

  • If you don't have homemade scallion oil, refer to the "Shanghai scallion oil noodles" recipe for a quick single-use version.
  • Shop-bought seasoned soy sauce for seafood can replace the sauce mixture if needed, though flavors will vary.