Microwave Poached Salmon

Poaching salmon in the microwave sounds suspect at first, but it works beautifully. The microwave’s gentle moist heat (especially when the dish is covered with vented plastic) recreates exactly the conditions of stovetop poaching: water just under a simmer, fish surrounded by steam. The result is the same tender, flaky fillet, ready in 5 minutes instead of 20.

The critical detail is venting the plastic wrap. Fully sealed wrap will balloon and could pop, while fully uncovered fish dries out fast in the microwave. The folded-back corner lets just enough steam escape to keep things safe while trapping the rest to do its work.

Giving the dish a half turn at the halfway mark accounts for the uneven cooking that microwaves are notorious for. Most home microwaves have hot spots, and rotating the salmon ensures both ends cook to the same doneness rather than one side being raw and the other dried out.

The fish is done when it flakes easily with a fork but the center still looks slightly translucent. Carryover heat will finish it. A little undercooking in the microwave is much better than a little overcooking, since salmon goes from perfect to dry in seconds at the tail end.

Kitchen Tips

• Skin-on fillets work better than skinless. The skin acts as insulation and prevents the bottom from overcooking.
• Use a flat-bottomed dish so the salmon sits evenly in the water.
• Add a slice of lemon and a sprig of dill to the water for poaching liquid that perfumes the fish.
• Let the salmon rest covered for 1 minute after cooking. The carryover heat finishes it gently.

Variations

• Replace the water with white wine and a few peppercorns for classic court-bouillon flavor.
• Top finished salmon with a quick dill sauce of Greek yogurt, lemon, and herbs.
• Serve flaked over a bed of greens with vinaigrette for a fast main-course salad.