Sake-Steamed Salmon With Sake Butter

Recipe from Tom Douglas

Adapted by Jonathan Reynolds

Updated November 29, 2022

Total Time
25 minutes
Rating
4(33)
Comments
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—Jonathan Reynolds

Featured in: FOOD; The Wild Ones

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Ingredients

Yield:6 servings

  • 1 stalk lemongrass, split lengthwise

  • 2 cups sake

  • 10 thin slices fresh ginger, peeled

  • 2 star anise

  • 1 orange peel

  • 6 pieces 6-ounce Copper River, sockeye or other West Coast salmon, skinned

  • 1 lime, cut into 6 wedges, for garnish

FOR THE SAKE BUTTER

  • ½ cup butter, cut into large dice, and 1 tablespoon cold unsalted butter

  • 2 tablespoons ginger, peeled and julienned

  • 1 tablespoon shallot, minced

  • ½ cup and 1 tablespoon high-quality sake

  • 1 ½ teaspoons fresh lime juice

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

8 grams carbs; 139 milligrams cholesterol; 653 calories; 11 grams monosaturated fat; 7 grams polyunsaturated fat; 16 grams saturated fat; 40 grams fat; 1 gram fiber; 728 milligrams sodium; 36 grams protein

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 3

    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 4

      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
33 user ratings
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Comments

Britt

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.

Joseph Willner

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

Britt

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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