Steamed Salmon Fillets with Lemon Aioli


  • FOR THE MAYONNAISE: (yield 3/4 cup, 12 servings - can be stored in an air-tight container in the fridge for 4 days)
  • 2 large omega-3 egg, yolks only
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine or champagne vinegar
  • 1/4 teaspoon Dijon mustard
  • Pinch sea salt
  • Pinch white pepper
  • 3/4 cup avocado oil or extra-virgin olive oil
  • 4 cups filtered water
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • 3 fresh thyme sprigs
  • 1 carrot, roughly chopped
  • 1 rib celery, roughly chopped
  • 1⁄2 small onion, roughly chopped
  • 1 large lemon, quartered
  • 1⁄2 cup organic mayonnaise (see above)
  • juice and zest of 1 lemon
  • 1 clove garlic, finely chopped or grated
  • pinch of sea salt
  • pinch of white pepper
  • 4 (6-ounce) skinless salmon fillets
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper


Step 1

To make the mayonnaise: In a blender, whisk the yolks, lemon juice, vinegar, mustard, salt and pepper together in a small bowl until smooth. Place the mixture in the blender and blend on low for a few seconds. Very, very slowly, begin to add the oil, a few drops at a time. When the mayonnaise thickens, continue to add the oil in a very slow, steady stream until all of the oil is incorporated. Add more salt, pepper or lemon juice, as needed for your taste.

Step 2

In a wide 5- to 6-quart pot, combine all the broth ingredients, squeezing the lemon quarters into the water and adding the lemon rinds to the pot. Place a steamer rack, either metal or nonstick silicone, in the pot. The broth level should just meet or be below the level of the steamer rack. Bring just to a boil. Turn the heat down to low, place a lid on the pot, and simmer the broth for 15 minutes to blend the flavors.

Step 3

While the broth is simmering, combine all the aioli ingredients in a small bowl and stir until smooth. Set aside to serve with the salmon.

Step 4

Sprinkle the salmon fillets with the salt and pepper. Place the salmon fillets in a single layer on the steamer rack and replace the lid. Steam the salmon for 5 to 6 minutes or until the salmon reaches an internal temperature of 145°F when tested with a digital thermometer. The fillets will be a light pink-orange color.

Step 5

Serve the salmon warm or cool with 2 tablespoons of the lemon aioli per serving. You can make ahead and chill the salmon or store leftovers in the refrigerator in a glass container with a tight-fitting lid. It’s best enjoyed within 2 days.

Nutritional Information

Nutritional analysis per serving (about 6 ounces salmon, 2 tablespoons aioli): Calories 450, Fat 31 g, Saturated Fat 5 g, Cholesterol 125 mg, Fiber 0 g, Protein 38 g, Carbohydrate 2 g, Sodium 310 mg

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