Shiso Steamed Salmon

Verlasso salmon steamed in shiso leaves and served with fried ginger leaf, citrus, chiles and shoyu..

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Verlasso.

Steamed Salmon


  • 3-4 filets Verlasso Atlantic salmon 
  • shiso leaves


  1. Wrap salmon filets in shiso leaves and steam.
  2. Cook until desired doneness. Approx 5-7 minutes.

Shoyu Broth


  • Salmon scraps/bones/head
  • Water
  • Herbs/aromatics
  • Bonito flake
  • Shoyu- soy sauce


  1. Add salmon scraps to a pot and cover with water.
  2. Add herbs and gently bring to a boil and reduce to a simmer. Simmer for up to 45 minutes.
  3. Turn off heat. Add some bonito flakes and let sit for 10 minutes.
  4. Strain liquid into a pot. Add soy sauce. Approx 1 cup to a gallon.
  5. Taste and adjust soy sauce level.

Toss citrus segments and sliced Thai chilies together. Place them in the serving bowl. Add your steamed Salmon. You can leave it wrapped in the shiso leaf or open slightly to reveal flesh. Pour over broth and garnish with fried ginger leaves or green onion.