Instructions

• Pat the salmon fillets dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 teaspoon ground ginger (half of the 2 teaspoons), and 1/2 teaspoon garlic powder (half of the 1 teaspoon). Set the fillets aside.
• Pour about 1 inch of water into a large skillet or saucepot that will fit a steaming basket. Bring the water to a rolling boil over high heat.
• Arrange the seasoned salmon in a single layer in the steaming basket (do not overlap). Carefully place the basket into the pot so it sits just above the boiling water (water should not touch the fish). Cover the pot.
• Reduce heat as needed to maintain a steady simmer and steam the salmon, covered, for 8 to 10 minutes, or until the salmon is opaque and flakes easily with a fork.
• While the salmon steams, make the glaze: in a small shallow saucepan over low heat, combine 1/4 cup low-sodium soy sauce and 1/4 cup pure honey. Stir constantly until the honey dissolves into the soy sauce and the mixture is smooth.
• Add 1/2 teaspoon crushed red pepper, the remaining 1 teaspoon ground ginger, and the remaining 1/2 teaspoon garlic powder to the glaze. Bring the glaze to a gentle simmer, then remove the pan from the heat.
• When the salmon is cooked, transfer fillets to a serving platter or plates and pour the hot ginger-soy glaze evenly over the steamed salmon. Serve immediately.