However, fear not, as there's a swift and straightforward method to achieve the perfect salmon every time—all you require is a basic microwave!
From New York Times:
Microwaves are well suited to cooking fish because fish's natural water content absorbs the appliance’s electromagnetic waves. Unlike conventional oven heat, which increases the air temperature surrounding the food, a microwave keeps the air cool and generates heat in the food through vibrations of water molecules. Because this internal agitation evaporates water, covering the food with a lid is essential for preserving moisture.
The presence of liquid is important to microwave cooking, said Ashim Datta, an engineering professor at Cornell University who has studied microwaves for over 40 years. “The microwave is perfect for boiled food.”
Stephanie Pass, founder of the food blog Just Microwave It, often makes salmon in the microwave, then turns it into a salad that she tucks into croissants. When she brings them to parties, guests devour them. “Everyone thinks they are so fancy,” she said. When they ask for the recipe, “they are shocked and always tell me they never would have thought to make fish in the microwave.”
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.
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.
Step 3
Let the fish sit, still covered in the dish, for 4 to 5 minutes. Remove from the water and serve.
