Ginger-Scallion Steamed Salmon


  • 2 (6-ounce) skinned salmon fillets (If you prefer, as I shall the next time, cut the salmon into one-inch cubes.)
  • 1 tablespoon Kosher salt
  • 4 scallions
  • 1 (1-inch) piece fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar, plus more if needed


  1. In a medium bowl, dissolve the salt in 1 cup of water and add the fish. Let stand for 10 minutes. (Brining will keep the fish tender.)
  2. Meanwhile, slice the white and light-green parts of the scallions into 1-inch-thick segments and thinly slice the remaining green parts for garnish. Peel the ginger and cut it into thin matchsticks.
  3. In a 10-inch skillet with a lid, combine ½ cup water with the scallion segments, ginger, soy sauce and sugar. Bring to a simmer over medium-high and cook until reduced by about half, 5 to 7 minutes.
  4. Reduce the heat to low, then transfer the fish to the skillet. (No need to pat it dry from the brine.) Gently coat with the soy mixture. Cover and cook until the fish is cooked through, 8 to 12 minutes.
  5. Taste the sauce and if too salty, stir in a pinch of sugar. Place the fillets on heated plates, coated with the sauce, ginger and scallions, and topped with the sliced scallion greens.