Microwave Salmon

By Kevin Noble Maillard

Published Jan. 26, 2024

Microwave Salmon
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(745)
Comments
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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. 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. If you have time, you can brine the salmon as long as overnight in the refrigerator, which helps reduce the albumin (the harmless white protein that gathers on the surface of the fish during cooking). Most microwaves range in power levels from 600 to 1200 watts. This formula was developed in a 1000-watt microwave that boils one cup of cold tap water in 2 minutes. Cooking speeds on microwaves vary, even among those with the same wattage, so this recipe calls for checking your fillet early to avoid overcooking.

Featured in: The Most Foolproof Way to Cook Fish? The Microwave.

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Ingredients

Yield:2 servings
  • 2cups lukewarm water
  • 2teaspoons fine or coarse sea salt
  • 1(12-ounce) salmon fillet, preferably skin on and 1½ inches thick (see Tips)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

354 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 946 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a microwave-safe dish that can hold the salmon snugly with the water. Add the salt and stir to dissolve. Add the salmon, skin side down, and baste by spooning the saltwater over it. The top of the fillet should stick out of the saltwater (see Tip). Loosely cover with a microwave-safe lid or plate.

  2. Step 2

    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.

  3. Step 3

    Let the fish sit, still covered in the dish, for 4 to 5 minutes. Remove from the water and serve.

Tips
  • 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.
  • 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 salt in each additional cup of lukewarm water.

Ratings

4 out of 5
745 user ratings
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Comments

Nancy

The big unaddressed question: Does it smell up the house?

Blue Sage

I’ve made this many times using Italian dressing from the bottle - or whatever type I have - instead of water. It’s delicious, full of flavor, and done in less than 5 minutes. A great go-to on busy days.

Renee

As a salmon lover who prefers roasted or pan-seared versions of it, I was skeptical when I first read this. But the salmon was perfect on the first try. The poaching results in very moist, evenly cooked fish that's perfectly seasoned with the salt alone. The second night I did add garlic powder, lemon juice, bay leaf and thyme -- even better. Dinner was ready in 7 mins and no messy cleanup. A must-try.

Caroline

We make this all the time at home with the kids. It’s fast, easy, and tastes great. It’s fun to add different spices to the water but we mostly settle for the salt and a bay leaf or two. Serve with a mayo-based sauce and dinner is done.

Ken

Personally my favorite is to roast salmon on 425 for 10 minutes. Start with lime juice squeeze and lime zest mixed with chili powder on top. Perfect every time!

Polly

if i put the salmon in a covered dish with a teaspoon of water, and nuke it for 2-3 min (depending on size), it comes out wonderfully. yes, sometimes the thick part is still a tiny bit translucent, but it firms right up if i leave it standing for a 1-2 min. sometimes the thin part is so thin that i know it'll overcook, so i fold it under to make a double thickness layer. that works great! much easier than filling the container with water and dealing with a dripping piece of fish

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