Steamed Wasabi Salmon with Ponzu Sauce

Steamed fish retains a moist, delicate texture. Served with a citrus-soy dipping sauce, it's a quick and delicious main dish. Pair with a salad of chilled cucumbers drizzled with rice wine vinegar and sesame oil.

Yield: 4 servings (serving size: about 4 ounces salmon and 1 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 38%
  • Fat: 10.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 31.6g
  • Carbohydrate: 4.2g
  • Fiber: 0.1g
  • Cholesterol: 80mg
  • Iron: 0.7mg
  • Sodium: 504mg
  • Calcium: 18mg


  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 teaspoons wasabi paste
  • 1 (1 1/2-pound) center-cut salmon fillet, skinned
  • 4 napa (Chinese) cabbage leaves
  • Thinly sliced green onions (optional)


  1. 1. Combine first 4 ingredients, stirring until sugar dissolves; set aside.
  2. 2. Combine vinegar and wasabi in a small bowl, stirring until smooth. Spread wasabi mixture evenly over top of salmon.
  3. 3. Line a bamboo steamer with cabbage leaves. Place salmon, wasabi side up, over cabbage in steamer basket; cover with steamer lid.
  4. 4. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam salmon 8 minutes or until fish flakes easily when test with a fork or until desired degree of doneness. Remove salmon from steamer; discard cabbage. Serve salmon with sauce; sprinkle with onions, if desired.
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