It takes about eight minutes. If it's too thick, steam it for another two minutes. The meat quality of salmon is very tender, which is rich in protein and fat, so it is easy to steam, and the steaming time should not be too long. If the steaming time is too long, the meat quality will become old, which will affect its edible taste.
There are many parasites in wild salmon, among which Anisodes is the most common, which is easy to cause abdominal pain and diarrhea, but marine parasites cannot survive in human body for a long time. In comparison, there may be fewer parasites in farmed salmon. It is worth noting that rainbow trout cultured in fresh water is sometimes used for sashimi, but its risk is far greater than salmon. This is because parasites in freshwater fish can survive in human body, and the most common one is liver fluke. Therefore, rainbow trout cultured in fresh water cannot be eaten raw. Anisodes can freeze to death by freezing. Shanghai Food and Drug Administration recommends freezing at MINUS 20℃ for more than 24 hours or freezing at MINUS 35℃ 15 hours according to foreign standards.