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Steamed salmon with a twist


  • Generously brush a heavy-bottomed pan with the butter and lay the salmon on top, overlapping slightly if necessary. Then scatter the tomatoes and spring onions over, season and squeeze lemon juice over the top.
  • Cut a round of baking paper to fit in the pan and generously brush with butter. Then press down on top of the fish, buttered side down, cover with a lid and turn the heat down a little. Cook over a medium-high heat for 4-5 mins.
  • Place the fish on individual plates and sprinkle parsley over. Serve with the dressed spinach leaves alongside.


  • melted butter
  • 1 kg salmon in the piece, cut into 4-8 thickish slices on the diagonal
  • ½ punnet cherry tomatoes, quartered
  • 2-3 spring (green) onions, finely sliced
  • sea salt & freshly ground pepper
  • ½ lemon
  • 1 tbsp chopped fresh parsley
  • 2 good handfuls baby spinach leaves, stalks removed
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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