Sake-Steamed Salmon With Sake Butter

Updated Nov. 30, 2022

Total Time
25 minutes
Rating
4(30)
Comments
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Featured in: FOOD; The Wild Ones

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Ingredients

Yield:6 servings
  • 1stalk lemongrass, split lengthwise
  • 2cups sake
  • 10thin slices fresh ginger, peeled
  • 2star anise
  • 1orange peel
  • 6pieces 6-ounce Copper River, sockeye or other West Coast salmon, skinned
  • 1lime, cut into 6 wedges, for garnish
  • For the Sake Butter

    • ½cup butter, cut into large dice, and 1 tablespoon cold unsalted butter
    • 2tablespoons ginger, peeled and julienned
    • 1tablespoon shallot, minced
    • ½cup and 1 tablespoon high-quality sake
    • teaspoons fresh lime juice
    • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

653 calories; 40 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 728 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bruise lemongrass with back of a knife. Place it, with 2 cups of water, sake, ginger, star anise and orange peel in bottom of a steamer.

  2. Step 2

    Butter steamer tray and lay salmon in it. Set tray in steamer.

  3. Step 4

    Bring lemongrass mixture to a boil. Cover and steam salmon 4 to 5 minutes, until just cooked through. Serve with sake butter and lime wedges.

  4. For Sake Butter

    1. Step 3

      Melt 1 tablespoon butter in a saucepan over medium heat. Add ginger and shallot. Cover and sweat for 2 to 3 minutes, until golden. Add ½ cup sake and bring to a boil. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in butter bits one by one until creamy. Immediately remove from heat. Whisk in remaining sake, lime juice and salt to taste. Keep warm.

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Ratings

4 out of 5
30 user ratings
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Comments

I've made this twice, a couple years apart, and have found the flavors don't really come through from the steam. The butter carries it. I also had to steam for about 7-8 minutes, as at 5 min, the middle of my salmon was still raw.

My mother loved it (i think mainly bc steaming vs. other methods leaves the filet with less oily fat), but I personally found it a bit bland.

I , unusually for me, followed the recipe carefully, and I loved the result. 5 min steaming time for the fish was right on

I've made this twice, a couple years apart, and have found the flavors don't really come through from the steam. The butter carries it. I also had to steam for about 7-8 minutes, as at 5 min, the middle of my salmon was still raw.

My mother loved it (i think mainly bc steaming vs. other methods leaves the filet with less oily fat), but I personally found it a bit bland.

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Credits

Adapted from Tom Douglas

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