Steamed Salmon with Orange Sesame Sauce

Steamed Salmon with Orange Hoisin Glaze
How to steam salmon recipe with an Asian sauce made with orange, oyster sauce, soy sauce, rice vinegar and sriracha. Served with baby boy choy and snow peas.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2 people


  • 2 5oz salmon fillets
  • 3 tbsp orange juice
  • 1/4 cup oyster sauce
  • 3 tbsp sesame oil
  • 2 tbsp white sugar
  • 2 tbsp soy sauce
  • 2 tsp sriracha sauce
  • 2 tsp rice vinegar
  • 6 baby boy choy, cut in half lengthwise
  • 1 1/2 cups snow peas
  • 2 slices orange
  • 2 tsp toasted sesame seeds


  • Place salmon fillets in steamer pot or basket lined with parchment paper. Place an orange slice on each salmon fillet.
  • Whisk together the orange juice, oyster sauce, sesame oil, white sugar, soy sauce, sriracha sauce and rice vinegar together in a bowl. Spoon some of the glaze on top of the salmon.
  • Place baby boy choy and snow peas in steamer pot or basket. If you have two steaming baskets keep them separated, but if you only have one large steamer, you can steam them together but cook to the salmon temperature and time length.
  • Steam the salmon on low for 12 minutes and the vegetables on high steam for 5 minutes.
  • Plate by placing a bed of baby boy choy and snow peas in the middle of a plat. Gently place a salmon fillet right next to the veggies. 
  • Spoon some more of the glaze on top of the salmon and vegetables. Sprinkle with some sesame seeds.
  • Serve