Cantonese Style Steamed Salmon

1 Prep the Sauce: In a small bowl, mix together the shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce.
2 Marinate the Salmon: Place the salmon fillet in a heat-safe dish. Top with the julienned ginger and scallions. Pour your sauce on top.
3 Steam It: Set up your steamer and bring the water to a boil. Once the water is boiling, carefully place the dish inside and steam over high heat for 5–6 minutes, depending on the thickness of your fillet.
4 Finish with Residual Heat: Turn off the heat but keep the steamer covered for 1 additional minute. This helps the salmon finish cooking gently without overcooking.
5 Add Fresh Scallions: Right before serving, sprinkle with extra fresh scallions on top for brightness and crunch.