Steamed Salmon with Green Goddess

This salmon recipe is as easy as it is foolproof (steaming preserves the salmon's nutrients and flavor without dulling its beautiful color)! 

Green Goddess sauce is so wonderfully versatile, it's worth making a big batch to last you the week; spoon it onto your salads, meats, fish and veggies too! It is also an especially forgiving sauce: play with the ratio of herbs (I tend to use whichever I have lying around), substitute yogurt for sour cream, capers for anchovies to keep the sauce vegetarian, or use vegan yogurt to make it dairy free! 


  • Center cut salmon filets (preferably wild king of sockeye); 4-6oz per person
  • 1 cup basil
  • 1/3 cup chopped dill
  • 3 tbsp tarragon
  • 2 whole scallions
  • 3 tbsp chopped chives
  • 2 tbsp mayo
  • 1-2 anchovies
  • 2 small garlic cloves
  • 2 tbsp White wine vinegar
  • 1/8 cup sour cream
  • juice & zest of 1 lemon
  • salt & pepper


  • Place two racks on the upper and lower third of your oven and set it to between 250-275.
  • Place an empty frying pan or baking dish on the lower third and then carefully fill it with boiling water. This will create the steam to cook the salmon.
  • Pour a tablespoon of olive oil on a sheet pan and place the salmon skin-side down.
  • Season the fish with salt & pepper and place on the upper third rack.
  • Bake (this should take about 10-12 minutes for singles’ portions and closer to 15-17 for couples. If you have a meat thermometer, insert it in the thickest part of the salmon steak, 110 degrees for rare, all the way up to 125 for medium. If you don’t, just cut into it and take a look!)
  • In the meantime, blend together the green goddess (see video for reference).
  • Serve hot or cold, with a dollop of green goddess and a squeeze of lemon juice.

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