Baked Salmon with Herb Sauce

Some of the best salmon you’ll make on a weeknight won’t come out of the oven. This microwave method cooks 1.5 pounds of fillets in two short stages that keep the fish moist and prevent the rubbery texture that microwave fish often gets.

The technique is two-stage cooking at medium (50%) power. First, the buttered fillets cook covered for 5 minutes, which gently sets the outside. Then the herb mayonnaise goes on: a simple mix of mayo, parsley, dill, and finely chopped scallion greens. Covered again and back in the microwave for 5-6 more minutes. The mayo layer protects the surface from drying out and essentially bastes the fish as it finishes cooking.

The placement matters. Fillets go with the thick sides toward the outer edge of the dish, thinner centers toward the middle. Microwaves heat from the outside in, so arranging fish this way means even cooking across the whole piece.

Pro Tips

• Medium power (50%) is non-negotiable: Full power will overcook the outside before the center is done. Patience here pays off.
• Thick side out, thin side in: Arrange fillets so the thicker portion faces the outer edge of the dish for even cooking.
• Pierce the fish before the first cook: This releases steam and prevents the fish from popping or uneven puffing during cooking.
• Check doneness after the first stage: The flesh should be opaque about halfway through before the mayo goes on.

Variations

• Lemon dill swap: Replace the parsley with 1 teaspoon of lemon zest for a brighter, more citrus-forward herb sauce.
• Steaks work too: One-inch salmon steaks follow the same timing. Arrange thin ends toward the center of the dish.