Salmon can be cooked in several different ways depending on your preference -- steaks and fillets are often grilled, broiled, baked and smoked, and you can even prepare it in the microwave. Meat can be stored in the refrigerator and saved for later use, but be careful when reheating the meat. Bacteria can grow in meat and decompose -- this is especially true if the meat has resided within the danger zone of 40 and 140 degrees Fahrenheit. Reheating the meat is not just an act to improve taste, but a process to ensure safe consumption.
Microwave the salmon by placing it in a microwaveable container with a lid. Pull up one corner of the container to allow heat and pressure to escape. The container will create a steaming effect on the meat and help it cook faster and more thoroughly. Microwave for two or three minutes, then check the internal temperature with a meat thermometer. Continue cooking in increments of a couple minutes at a time until the salmon's internal temperature hits 150 degrees Fahrenheit.
Place the salmon on a baking pan and cook in an oven preheated to 350 degrees Fahrenheit. Cook for about 15 minutes, or until the meat's internal temperature reaches 165 degrees -- depending on the size of your salmon, the cook time may need to be increased or reduced.
Preheat a stove top pan to medium heat. Add a small amount of cooking oil in the pan and let it heat up, then place the salmon in the pan and cook for three to five minutes per side, flipping once. Use a meat thermometer to measure the internal temperature and remove the salmon from the pan when it reaches 165 degrees Fahrenheit.