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Lager-steamed salmon

This gorgeous fish dish is fantastically unfussy and just the thing to cook if you are entertaining friends as it cooks really quickly. The lager may sound odd like an odd choice, but it really works. The secret is to use a really sharp, dry lager; Japanese Asahi is perfect.


  • 1 x 140g salmon fillet portions, skin on

  • Salt and freshly ground black pepper

  • 8 basil leaves

  • 1 lemon, cut into 4 wedges

  • 200ml sharp dry lager

  • For the tomato salad:

  • 2 beef tomatoes, sliced

  • 1 red onion, sliced

  • ½ bunch fresh tarragon, roughly chopped

  • 1 tbsp Dijon mustard

  • 2 tbsp sherry vinegar

  • 3 tbsp olive oil

  • salt and pepper


  • 1.

    If you are using a charcoal barbecue, light it well in advance and leave until the coals are grey.  If you are using a gas barbecue, light to a high heat and if using an oven, pre-heat to 220C/475F/Gas 7.

  • 2.

    Pack salmon fillets into foil, skin side down, and season well with salt and pepper.

  • 3.

    Add the basil leaves, lemon wedges and fold the corners of the foil together to form a packet with a hole in it.

  • 4.

    Pour in the lager and seal well.

  • 5.

    Place the packet on a hot ovenproof frying pan then place in the oven.

  • 6.

    Cook for 8-10 minutes, do not over cook.  The salmon should be slightly undercooked – remember the fish will continue to cook once removed from the heat source.

  • 7.

    Serve straight from the packet with tomato salad and warm new potatoes.

  • 8.

    For the Tomato Salad:

  • 9.

    Place the tomatoes onto a plate then top with the red onion.

  • 10.

    Mix the dressing ingredients together then pour over the salad. You can leave this for about ½ hour or serve

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