Steaming requires thorough and immediate immersion into hot mist. Begin with the pot full of steam. The steaming vessel needs to be high and wide so that steam can circulate around the food. Since food doesn't contact any other medium when steamed, flavors are accentuated; therefore, using fish of fine quality is important. Keep cooking times as short as possible. Don't cook the soul out of the fish.
With salmon, the fat content of the flesh is considered the indicator of table quality and flavor, much as with beef steak – with higher fat content being better. With fish, fat content is related to how far the fish have to swim in their annual breeding cycle. Alaskan Copper River salmon are one of the most famous and delicious salmon, because the Copper River with its tributaries is one of the longest river systems in Alaska. So, if you can track down some Alaskan Copper River salmon for this delicious recipe, I'd recommend you do.