Steamed Lemon-Thyme Salmon


This is the easiest method to perfectly cook salmon. The easiest. It captures all the juices and reinforces them back into the salmon. I make salmon very often because it is one of my favorite foods and I always cook it this way. When I first had the idea to start this blog, I thought of my best friend. She lives in California. Which is across the country from where I live. I do often get jealous of her proximity to lemon trees, avocado trees, and real mexican food. Oh, and the aspect of a year round farmer’s market. She lives in a food play land. Part of my hope for this blog was that she would get to cook along with me because that is something we don’t get to do in our daily lives anymore. She doesn’t cook often and when she does she likes convenience, as do most. When I asked her what she wanted me to post about, this salmon was the first thing she said. So, this is for her. And she better make it.

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Steamed Lemon-Thyme Salmon

Serves 1

  • Tin foil
  • A fresh piece of salmon (whatever size you prefer)
  • lemon juice
  • 4-6 sprigs of thyme
  • 1 tsp olive oil
  • pinch of salt and pepper
  1. I use tin foil to steam the salmon. Pre-heat the oven to 350 F. Cut a piece of tin foil about 12 inches in width. Place your piece of salmon in the center of the foil (like shown above). I chose a medium piece. While on the tin foil, pour on the olive oil, and add a pinch of salt & pepper. Rub that into the salmon with your hands. Squeeze a very generous amount of lemon juice onto the salmon. I didn’t include a specific amount above because this is really preference (I used about 3/4 tbsp). Then place the sprigs of thyme on the top.
  2. Wrap the salmon up. Fold the tin foil sides over, then roll the top and bottom until you reach the salmon. I encouraged you to double wrap it at this point. Just so it’s tighter and nothing spills out. Place on a rimmed baking dish. 
  3. Cook for about 30 minutes (About 20 for a small piece, and about 40 for bigger piece). Check on the salmon after about 20 minutes. You do this to gauge how much longer it will take. Cut into the center and check if it’s still raw. You want it a light pink not a deep pink. You will know when you see it.
  4. Before you eat the salmon, remove the skin from the bottom and thyme from the top and discard (I took the photo before I did that myself). I like to pour the juice in the tin foil over the salmon too.


 You cannot beat the flavor or the nonexistent clean up. So, will the California girl make this? Who knows. Will you? I hope so. I will be reporting back. I like that this turned into The 5 o’clock news.


2 thoughts on “Steamed Lemon-Thyme Salmon

  1. mama finn

    This is even delicious the next day! The salmon was super tender and fresh tasting. I ate it on scrambled eggs the next morning. Super yum.

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