That sounds like a lot of work. And I'm not fan of steamed fish. Salmon is like the easiest fish to pan fry.

• Heat a tablespoon (this can be a literal spoon from your table, no need for precision here) or two of olive oil to its smoke point on a pan. If it's smoking a lot turn the heat down.
• Lightly (using course) salt salmon.
• Add to hot pan. Don't worry if it sticks a little.
• When the salmon has changed color to right around halfway from the pan to the top of the salmon, flip it over. At this point if the pan is hot enough, even a steel pan should have released the fish. After the flip, watch the color continue to change.
• When it looks like a fish you want to eat (and the fish stops sticking) remove from the pan and plate. The edges should be a delicious crispy golden color. This is where all the best flavors get together. You don't even need to worry about it being cooked through. I like it a little closer to raw on the inside.

The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.