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A whole salmon, while not cheap, does go a long way and makes feeding a big group so easy, with leftovers as well. This Sophie Hansen recipe for Steamed Whole Salmon with Lots of Herbs is perfect for when you’ve got a large group to feed.
Steamed whole salmon with lots of herbs
This is what we have pretty much every time there’s a big family gathering. The fish steams on the stovetop in under an hour, so there’s no carry-on with hot ovens, shoving your head into the oven to baste or check or worry if that massive turkey or whatever is cooked. Plus, it’s cool and fresh and delicious. And a whole salmon, while not cheap, does go a long way and makes feeding a big group so easy, with leftovers as well. I recommend you order the salmon from your fishmonger in advance, and ask them to gut and scale the fish for you.
You do need to invest in a fish kettle – a long, skinny rectangular saucepan with a rack inside. Mum bought one years ago and it does the rounds of the family all year. You could make do with a large roasting tin with a wire rack placed in the middle – it just needs to be able to go over a hotplate or gas ring.
Ingredients
- 1 large whole salmon about 3kg
- Sea salt and cracked black pepper
- 2 brown onions thinly sliced
- 2 handfuls parsley
- 1 handful dill
- 2 lemons thinly sliced, plus extra lemon slices to serve
- 1 handful mixed herbs I like a mix of dill, mint and parsley, to serve
- 1 large telegraph cucumber sliced, to serve
Dill sauce
- 300 g gluten-free mayonnaise
- 85 g 85g sour cream
- Juice of 2 lemons
- 1 handful dill finely chopped
Instructions
- For the dill sauce, combine all the ingredients in a jug and mix to make a fairly runny sauce. Taste and adjust the seasoning. Pop the sauce into the fridge until needed.
- Rinse the salmon and pat dry. Stuff the cavity with the onion, herbs and lemon slices.
- Sprinkle in plenty of sea salt and cracked black pepper. Place the fish on the rack inside a fish kettle or large roasting tin. Add about 2cm cold water or enough to just reach the bottom of the fish (you don’t want the water to entirely cover the fish – we’re steaming here, not poaching). Place the lid on top of the fish kettle or cover the roasting tin with foil.
- Place the kettle or roasting tin over the biggest hotplate or gas ring. Bring the water to the boil and cook for 5 minutes, then turn off the heat and stand for 30–45 minutes, depending on how cooked you like your fish – we like our salmon nice and pink in the centre. Don’t be tempted to uncover the fish while it’s steaming – leave it for 30 minutes before checking it.
- To serve, peel back the salmon skin and remove the tail and head. Place the fish on a platter and arrange the extra lemon slices on top. Surround the fish with cucumber and fresh herbs. Get the best carver in the family to do the honours, ensuring all bones are removed.
- Serve the salmon with the dill sauce and a crunchy salad.
Notes
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