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Asian-style salmon filet steamed in banana leaves & Coconut Miso sauce
Prep Time
25 mins
Cook Time
15 mins
Resting time
15 mins
Total Time
40 mins
This Asian-style Steamed Salmon is marinated with a blend of Asian fresh herbs then steamed in coconut milk and banana leaf before being served with coconut miso sauce. This has been voted as my best Salmon dish so far, above all other recipes I’ve made such as teriyaki, seared, grilled, or baked in various styles and world flavours.
Course: Main Course
Cuisine: Asian, AsianFusion
Keyword: fish, healthy dinner, holiday recipes, salmon, steamed salmon
Servings: 2 people
Calories: 430 kcal
Author: H.P.
For 2-3 servings
  • 400 gr salmon filet or wild salmon if you can get your hand and wallet on it *
  • 20 gr 1 small shallot
  • 2-3 cloves garlic
  • 1 thai chili
  • 2 tbsp 30ml coconut aminos OR 1 ½ tsp (12ml) low sodium soy sauce
  • ½ tbsp ~7-8ml fish sauce, just for a touch of flavour
  • 2 large sheets of banana leaf found in Asian stores or for those in Netherlands at Jumbo supermarket
  • Coriander + 2-3 mint leaves
  • Chives and coriander for garnishing
  • Optional 100ml coconut milk (semi or full-fat) for steaming
  • 1 large bok choi or gai lain or any green vegs of choice
Miso coconut sauce
  • 15 ml miso
  • 80 ml light coconut milk lower fat
  • Optional 1/2tsp ginger orange marmalade OR honey for a touch of sweetness. The ginger marmalade goes extremely well with the Asian flavours in this recipe!
  • ¼ tsp garlic powder
  • Some chives
To make the marinade:
  1. Blend all herbs with soy sauce, fish sauce and lime juice in a blender or Nutribullet to get a coarse paste
  2. Coat 3/4 of the marinade on salmon in a Ziploc bag and sub gently
  3. Save the remaining for the vegetables later on
  4. Let it rest in the fridge for about 15mins so that our salmon can absorb all of that exotic herby juice
  5. In the meantime, wash and pad dry banana leaves with kitchen towel
  6. Line 1 sheet at the bottom of your steamer
  7. If you want to make it super coconut and , make sure to create a rim above the bottom so that we can pour the coconut milk on it later on
  8. Once the salmon has been well bathed in the marinade, put it on the lined steamer
  9. (Optional) pour the coconut milk onto the bottom (NOT on top of the fish as we don’t want any herbs to be washed down)
  10. Steam for about 15 minutes until the salmon is just cooked and pink in juiciness
  11. Half way through, open the steamer and layer your vegetables on top. Rub the remaining marinade on them and close the lid.
To make coconut miso sauce
  1. About 5 minutes before the salmon is cooked, mix miso paste in coconut milk in a small saucepan
  2. Add garlic powder and jam/honey and bring to a gentle simmer
  1. Once the salmon is ready, serve on coconut quinoa, rice, or soft-baked polenta(**)
  2. Drizzle the coconut miso sauce on top
  3. Sprinkle with chopped coriander and chives
  4. Eat warm!
Recipe Notes

*) In Europe, most salmon sold at fisheries or supermarkets are farm-raised Atlantic salmon and have pink colour vs a deeper red shade in Alaska wild salmon. I rarely see wild salmon on sale and if I do, it’s usually frozen and at twice the price of its pink “cousin”. Compared to a wild filet, farm-raised is almost 50% higher in calories (mostly from fat component), containing slightly more Omega-3s, much more Omega-6 fatty acids (thus somewhat less ideal omega 3:6 ratio). However, it’s still very healthy, good for your heart, your tummy, and thus your mind J if consumed once or twice a week. Just like everything else, goodness comes with moderation!