Steamed salmon and autumn vegetables: in a steam oven, with assisted steam or en papillote
A pearly salmon fillet, vegetables still crisp, a little lemony sauce: a light supper, ready in thirty minutes. Whether your oven produces true steam, assisted steam or none of the above, here are the right settings, plus en papillote for everyone.
- 4 servings, 15 min preparation
- Steam oven: 100 °C, vegetables then salmon
- Without steam: en papillote at 180 °C, 15 to 18 min
- Perfect salmon: 50 to 52 °C at the core
Appliance and settingSteam oven 100 °C, assisted steam or en papillote 180 °C
Ingredients
Three ways to steam-cook
Steaming keeps the fish tender, the colour and crunch of the vegetables, with no added fat. Depending on your oven, you have three options:
- The steam oven or combi-steam oven : 100% steam at 100 °C. It's the gentlest and most precise method.
- Assisted steam (or added steam): a multifunction oven that injects steam during fan-assisted cooking. The fish stays juicy, and cooks a little faster.
- En papillote : the fish cooks in its own steam, sealed in baking paper. It works in any oven.
The steps
- Prepare the vegetables. Cut the broccoli into small florets, slice the carrots into 5 mm rounds, and the leek into 2 cm pieces (well washed). Pieces of equal size cook at the same time.
- Prepare the salmon. Take it out of the fridge 15 minutes beforehand. Remove any pin bones with tweezers, season lightly with salt and pepper, and place a lemon slice and a sprig of dill on each fillet.
- Make the sauce. Mix the yoghurt, mustard, lemon zest and juice, chopped dill, salt and pepper. Keep chilled.
- In the steam oven. Fill the water tank. Arrange carrots and leek in the perforated dish, put in at 100 °C in steam mode, shelf 2, for 8 minutes. Add the broccoli and, on a second perforated dish, the salmon. Continue for 10 to 12 minutes.
- With assisted steam. Arrange vegetables and salmon in a dish, with a drizzle of oil. Fill the tank (or pour water into the roasting tin, depending on your oven), set fan heat with steam to around 160 °C and put in on shelf 2 for 15 to 18 minutes. Add the carrots 5 minutes before the rest.
- En papillote. Preheat the oven to 180 °C fan. On four large sheets of baking paper, divide the vegetables (carrots in thin rounds), place the salmon, a drizzle of oil and a spoonful of water. Seal tightly. Bake for 15 to 18 minutes on shelf 2.
- Serve straight away. Drizzle with olive oil, add flaky sea salt and serve with the yoghurt sauce.
Appliance settings
| Oven type | Fashion | Temperature | Vegetables | Salmon (3 cm) |
|---|---|---|---|---|
| Steam oven or combi-steam oven | 100% steam | 100 °C | 16 to 20 min (carrots first) | 10 to 12 min |
| Steam oven, very tender salmon | Low-temperature steam | 85 °C | Cooked separately, 100 °C | 15 to 18 min |
| Assisted-steam oven | Fan oven + steam | 150 to 160 °C | 18 to 20 min | 12 to 15 min |
| Multifunction oven | Parcel, fan oven | 180 °C | In the parcel | 15 to 18 min |
| Hob | Steamed or in a basket over a saucepan | Setting 6 to 7, simmering water | 12 to 15 min | 8 to 10 min |
Every manufacturer has its own assisted-steam system (reservoir, water poured into the drip tray, adjustable number of injections): your oven's manual gives the exact procedure. Always judge the cooking time by the thickness of the fillet, not its weight.
Variations
- With cod : same recipe, 2 to 3 minutes less for a thinner cod loin.
- With winter vegetables : cauliflower, parsnip and Brussels sprouts halved (add them with the carrots).
- Asian-style : soy sauce, grated ginger and sesame in the parcel, coriander instead of dill.
- With a mousseline sauce : for a festive dinner, a light hollandaise sauce instead of the yoghurt.
Storage
Cooked salmon keeps well 2 days in the fridge, in a sealed container. Serve it cold, flaked into a salad, or reheat it for 5 minutes in steam (85 °C) so it doesn't dry out. Avoid the microwave at full power, which makes it rubbery.
Let's be frank: the ovens in our online catalogue offer assisted steam (Bosch, Beko, Whirlpool, Hisense) or a simple steam via water poured into a tray (Samsung), not pure 100% steam. For salmon and vegetables, assisted steam and cooking en papillote give very good results. If you want to do a lot of steam cooking, a steam oven or combi-steam oven, often 45 cm high, is the ideal appliance: ask our expert sales advisor what they can order for you.
Which appliance?
A pyrolytic oven with assisted steam
Bosch HQG572BB3F (Series 4, Hotair Steam mode, Air Fry plate), Whirlpool WOI4S8PM1SWAF (6th Sense, AirFry and steam cooking), Hisense BSA66334PX (assisted steam, AirFry and probe).
€599.99 to €949.99
Steam for under €600
Beko BBIS17301BMPC (VapeurAssist steam and pyrolysis) or Hisense BSA66211AX (assisted steam and AirFry, hydrolysis cleaning).
€549.99 and €449.99
Simple steam and separator
Samsung NV7B4450VAS: simple steam, sous-vide cooking and Twin Convection technology, pyrolysis and Wi-Fi.
799,99 €
Public prices noted on 15 October 2026: the product page is definitive, and Nimesclub members often get a reduced price.
Steam ovens in store
Built-in oven BOSCH HQG572BB3F€929.00
BEKO BBIS17301BMPC Built-in Oven€549.00
Built-in oven WHIRLPOOL WOI4S8PM1SWAF€949.00
Built-in oven HISENSE BSA66334PX€599.00
SAMSUNG NV7B4450VAS Built-in Oven€799.00
Built-in oven HISENSE BSA66211AX€290.00Pure steam, assisted steam, fan oven: the difference is explained in detail in our guide to oven functions. For a more indulgent dish at the weekend, try crispy roast chicken.
Frequently asked questions
What's the difference between a steam oven and assisted steam?
A steam oven (or combi-steam oven) cooks with 100% steam at 100 °C, like a giant steamer. An assisted-steam oven is a conventional oven that adds bursts of steam during fan-oven cooking: meat and fish stay moister and bread crispier, but it is not pure steam cooking.
How do you know if the salmon is cooked?
It should be pearly through the middle, pink and slightly translucent at the centre, and flake into strips under a fork. With a probe or thermometer, aim for 50 to 52 °C for a tender salmon, 55 °C if you prefer it more cooked.
Can you steam-cook frozen salmon?
Yes, without defrosting, allowing roughly double the time. It's still better to defrost it overnight in the fridge: the cooking is more even.
The right oven makes all the difference
Steam ovens, pyrolytic ovens, induction hobs: come and see them at our Temploux store, or ask our expert salesperson for advice.
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