Healthy Meal Prep
Okasan's Japanese Steamed Salmon Recipe

Okasan’s Japanese Steamed Salmon


This steamed salmon is easy to put together and served with a Japanese sauce of ginger, soy sauce, mirin, and sesame oil.


  • 1 (1 pound) salmon side, bones removed with pliers
  • 1 cup chicken broth
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon dried minced onion
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon sesame oil


  1. Quarter or halve salmon side. Set aside.
  2. Combine chicken broth, ginger, minced onion, soy sauce, mirin, and sesame oil in a large, heavy pot. Bring liquid to a boil over medium-high heat, then reduce heat to a simmer.
  3. Place a steamer basket into the pot. Lay salmon in the steamer basket in a single layer. Cover pot and steam, 5 to 7 minutes, checking salmon for desired doneness. Remove salmon and keep warm.
  4. Boil liquid until it has reduced into a sauce, 2 to 4 minutes. Spoon over steamed salmon.

Add comment

Nutritional Information

Okasan's Japanese Steamed Salmon

Servings Per Recipe: 4
Calories: 173.7
% Daily Value *
protein: 43 %
carbohydrates: 1 %
exchange other carbs:
dietary fiber: 1 %
fat: 11 %
saturated fat: 7 %
cholesterol: 16 %
vitamin a iu: 2 %
niacin equivalents: 87 %
vitamin b6: 33 %
vitamin c: 3 %
folate: 4 %
calcium: 5 %
iron: 4 %
magnesium: 12 %
potassium: 12 %
sodium: 27 %
thiamin: 7 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved