When you have a sunny weekend with plenty of time to spare, grill salmon on the barbecue for its crusty exterior and smoky flavor. But if you want a fast and fool-proof cooking method with easy clean-up, choose the microwave for your salmon fillets and steaks. Microwave cooking provides the same tender and flaky salmon as poaching, with half the time and effort, making it perfect for a busy, weeknight meal. Serve it simply with salt, pepper, a lemon wedge and a sprinkling of parsley, or with a cucumber-sour cream sauce.
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Remove the skin from the fillets or steaks. Pull back the skin gently while scraping it away from the salmon flesh with a sharp knife, scraping only the skin and not the flesh itself.
Cover the bottom of a baking pan or pie pan with 1/4 cup of water or wine mixed with 1 tablespoon of fresh lemon juice. Cover the pan with plastic wrap.
Microwave the salmon on high for about 1 1/2 minutes, depending on the thickness of the fish. Flip the salmon and cook for another 1 1/2 minutes. The salmon is done when it is just beginning to flake.
Keep the salmon in the microwave for an additional two minutes. This resting period allows it to finish cooking slowly and gently.
Mix sour cream or crème fraiche with chopped cucumber, 1 1/2 tablespoon of lemon juice and salt and pepper. Spoon a bit of the sauce onto the salmon and serve the rest in a small bowl at the table.
- “The Food you Crave”; Ellie Krieger; 2008
- “The Best International Recipes” ; Editors of "Cook’s Illustrated"; 2007
- American Institute for Cancer Research; Experts Offer Tips on Choosing Healthy, Cancer-Fighting Fish; Karen Collins, M.S., R.D.; August 2009
- Monterey Bay Aquarium; Salmon