Lemon-dill steamed salmon steaks
Salmon steaks cooked to perfection in 6 minutes on the Cookeo steam basket. The flesh remains pearly and soft at the core, infused with the aromas of lemon and dill. It's one of the most precise steamers available — the pressure maintains a constant temperature that's impossible to achieve in a pan. A light dish, rich in omega-3, ready in less than 15 minutes in total.
Preparation
- 1
Remove the salmon from the refrigerator 10 minutes before cooking. Dry the pavers with absorbent paper. Season both sides with fleur de sel, pepper and garlic powder if using.
💡 Drying the fish is crucial: excess moisture on the surface causes the flesh to 'boil' rather than cook it properly, even by steaming. Cooking at room temperature avoids thermal shock which would harden the exterior.
- 2
Pour 250 ml of water into the tank. Cut the lemon into thin slices. Place a few slices in the water to flavor the steam.
💡 The lemon water in the tank will create an aromatic vapor which will delicately flavor the salmon from the inside.
- 3
Place the salmon steaks on the steam basket, skin side down. Arrange the remaining lemon slices on top of the pavers. Sprinkle with half the fresh dill.
💡 Do not stack the steaks — they must all be in direct contact with the steam to cook evenly.
- 4
If you accompany with vegetables, place them around the cobblestones on the steam basket. Close the lid. Pressure cooking mode: 6 minutes.
⏱ 6 min🔧 panier vapeur💡 6 minutes produces salmon that is still pink and pearly in the center (ideal cooking). For well-cooked salmon: 8 minutes. Never exceed 10 minutes under pressure — the flesh will become dry and mealy.
- 5
Quick release of pressure. Carefully open the lid, avoiding steam. Transfer the steaks to the plates with a wide spatula so as not to break them.
💡 The salmon is fragile at this stage. Slide the spatula under the skin to lift it in one motion.
- 6
Drizzle with a drizzle of olive oil and a dash of fresh lemon juice. Sprinkle with the rest of the dill. Serve immediately.
💡 Serve immediately — the salmon continues to cook in its residual heat and cools quickly. In sauce: mix 2 tbsp. tablespoons of crème fraîche + dill + lemon juice + salt in a quick emulsion.
