MICROWAVE SALMON
This easy approach to poached salmon turns out buttery, flawless fish. The trick to getting domino-fall flakes of salmon? Microwave it in a simple saltwater solution at full power and let it rest for an equal amount of time before serving. The water both seasons the fish and helps it cook evenly.
This formula below was designed for farm-raised Atlantic salmon, which has a high fat content. For wild varieties, which are leaner and less thick, reduce cooking and resting times by half.
You can add a teaspoon of sugar or syrup to the saltwater to add a subtle sweetness, and aromatics, such as rosemary or dill, to create additional layers of flavor. Cooking speeds on microwaves vary, even among those with the same wattage, so this recipe calls for checking your fillet early to avoid overcooking.
2 cups lukewarm water
2 teaspoons fine or coarse sea salt
1 (12-ounce) salmon fillet, preferably skin on and 1½ inches thick
Fill a microwave- safe dish that can hold the salmon snugly with the water. The salmon should be surrounded by, but not submerged in, the water. If the dish is larger, add more saltwater as needed, dissolving 1 teaspoon of salt in each additional cup of lukewarm water.
Add the salt and stir to dissolve.
Add the salmon, skinside down, and baste by spooning the saltwater over it. The top of the fillet should stick out of the saltwater.
Loosely cover with a microwave-safe lid or plate.
Microwave the salmon at full power (high) for 3 minutes. Check for doneness by inserting a sharp paring knife into the center of the fillet. If it slides in easily without resistance, the salmon is done. It should take about 4 minutes for medium-rare doneness and about 5 minutes for medium, but the time may vary because every microwave cooks differently.
Let the fish sit, still covered in the dish, for 4-5 minutes. Remove from the water and serve. Serves 2.