*Allergens highlighted in bold.
- 2 fillets of boneless, skin-on salmon
- Pinch of salt
- Pinch of garlic salt
- Pinch of black pepper
- 1 lemon, sliced
- 1 tbsp olive oil (optional)
Place the salmon, skin-side down on a perforated steam tray with a solid base.
Sprinkle with salt, garlic salt and pepper. Arrange 2-3 lemon slices on top of each piece of salmon and drizzle on the olive oil (if using).
Remove the water tank from your steam oven and fill with cold water. Replace the tank and close the control panel.
Place the tray with the salmon in the oven at 100°C Full Steam for 8-10 minutes, until the salmon is just tender
If you want to serve your salmon with steamed veg, you can add them to the steam tray along with the salmon.
Steam small veggies such as sugar snap peas, baby corn, sliced peppers and tenderstem broccoli for 5 mins.
Root vegetables and tubers such as carrot, kohlrabi and potatoes take around 15 minutes when cut into 1 inch pieces – so they would need to be steamed for a few minutes before adding the salmon to the tray.