How to Cook Salmon in a Steam Bag

Steaming preserves the original flavor of food better than most cooking methods. Although there's much to be said about the caramelized exterior and complex flavor imparted to meat from a hard sear, it covers up the subtle flavor nuances of delicate foods, particularly seafood such as salmon. You can steam salmon several ways, but steam bags often go overlooked, as most folks associate them with roasts or turkeys. Think of steam bags as a modern take on the classic French cooking method en papillote, in which you seal a food, usually fish, in parchment paper with spices and place it in the oven to steam.

Things You'll Need

Shallow pan
Wire rack
Fat
Seasonings to taste
All-purpose flour or cornstarch

Steam bag
Spices
Liquid
Paring knife

Instructions

Heat the oven to 350 degrees Fahrenheit and place the rack in the middle position. Turn on the convection fan if you have one.
Place the salmon on a wire rack set inside a shallow pan. Coat the salmon with a layer of fat on all sides. Since you're cooking with moist heat, you can use any fat with any smoking point, including whole butter and olive oil, to name a couple.
Season the salmon to taste using kosher salt and freshly ground pepper as a base. Place 1 tablespoon of all-purpose flour or cornstarch in the steam bag and shake it to coat the inside. Flour helps the liquid and fat in the bag combine during cooking, which helps prevent the bag from bursting.
Place spices that complement each other and the flavor of the salmon in the steam bag. Salmon, like most seafood, always gets along well with citrus and dill, but don't be afraid to break new ground or experiment a bit. For example, a peppercorn or two, mushrooms, fennel fronds, star anise and cloves all lend mild flavors and aromas that impart their essence to any fish you steam them with.
Pour about 1 tablespoon of liquid in the bag for each fillet or steak, or 2 tablespoons for a whole salmon. Again, like the aromatic ingredients, the steaming liquid influences the flavor of the salmon. In addition to water, you can use court-boullion, stock, wine or water.
Place the salmon in the steam bag and seal it. Cut five or six 1/2-inch-long slits in the top of the steam bag using a paring knife. The slits let steam escape and give you an opening to check the salmon's temperature.
Place the bag of salmon in a shallow baking dish, positioned so the fillets or steaks lay flat. Place the dish in the oven.
Cook salmon fillets and whole salmon for about 10 minutes, and salmon steaks for about 12 minutes, or until they have an internal temperature of 145 F, as recommended by the USDA. Insert a meat thermometer through a slit in the steam bag and into the side of the salmon to check the temp.
Remove the pan from the oven when the salmon reaches the desired doneness and place it on a cooling rack. Let the salmon rest for about 5 minutes and let the steam subside. Open the bag with your face pointing away from it.

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