Equipment
Ingredients
Main
- 4 salmon, cut into equal squares or rectangles
- 14 g unsalted butter, room temperature
- 2 g salt
- 1 g black pepper, freshly ground
Sauce and Garnish
- 218 g lemon-hazelnut butter sauce
- 15 g fresh herbs, chopped or shredded
- 30 g roasted hazelnuts, coarsely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 645 kcal
- Protein
- 32 g
- Carbohydrates
- 2 g
- Fat
- 57 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 278 mg
- Saturated Fat
- 31 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 236 mg
- Potassium
- 733 mg
- Calcium
- 45 mg
- Iron
- 1.4 mg
- Magnesium
- 49 mg
- Phosphorus
- 463 mg
- Zinc
- 1.0 mg
- Vitamin A
- 458 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 4.1 mg
- Vitamin K
- 67 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 4.6 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.30 mg
- Niacin
- 10.7 mg
- Folate
- 22 mcg
- Water
- 126 g
Sources: USDA FoodData Central
Method
Fill the steamer base with 5 cm of water and bring to a boil over high heat.
Coat the skinless side of each salmon portion with the softened butter and season evenly with salt and pepper.
Place the salmon portions onto the steamer rack with the buttered side facing downward.
Set the rack into the steamer, cover tightly, and steam for 6 minutes or until the internal temperature reaches 63°C (145°F).
Distribute the lemon-hazelnut butter sauce across four plates, top with a salmon fillet, and garnish with herbs and chopped hazelnuts.
Chef's Notes
- Ensure your salmon portions are roughly equal in thickness for even steaming. This guarantees all fillets cook simultaneously and to the same degree of doneness.
- For the lemon-hazelnut butter sauce, use high-quality unsalted butter. Its richness is a key component, and unsalted allows you to control the saltiness precisely.
- Don't overcrowd the steamer. If necessary, steam the salmon in batches to allow steam to circulate freely around each piece, ensuring a perfectly tender result.
- Toast the hazelnuts lightly before chopping. This intensifies their nutty flavor and adds a delightful crunch to the finished dish.
- Taste and adjust seasoning of the butter sauce before serving. The acidity of the lemon and the richness of the butter should be balanced.
Storage
Refrigerator: 2 days — Store sauce and fish separately if possible.
Reheating: Gently warm in a steamer or microwave at low power to avoid toughening the fish.
Troubleshooting
Salmon is dry and tough
Cause: Overcooking or steaming at too high a temperature for too long
Fix: Add extra sauce to provide moisture, but the texture cannot be fully restored.
Prevention: Check internal temperature at 5 minutes; salmon continues to cook slightly after removal.
Cultural Context
While salmon is a prized fish globally, this preparation leans into French culinary techniques, particularly the emphasis on butter sauces and fresh herbs. Steaming is a classic method in many European cuisines for preserving the delicate flavor and texture of fish, often served as a lighter yet elegant main course.
