Microwave-steaming salmon cooks fillets quickly by trapping moisture under a microwave-safe lid, producing tender, flaky results with minimal effort. Five minutes yields a well-done fillet suitable for children; three-and-a-half to four minutes yields medium to medium-rare depending on preference. Fillets can be seasoned before cooking with soy sauce, savory seasoned salt, agave, or simply brushed with oil and herbs. Barrel-aged soy and savory salts complement the fish. Many weeknight baked salmon recipes adapt to the microwave for faster preparation. The technique requires minimal cleanup and no specialized equipment beyond a microwave-safe lid.
Chang says that when he gets home late and needs to get dinner on the table quickly, microwave-steamed salmon is a lifesaver. All he does is put a salmon filet in a bowl, and then cover that bowl tightly with a microwave-safe lid. He then heats it for five minutes. The sealed lid traps the moisture from the salmon in the bowl, steaming it, which can produce a perfectly flaky and tender piece of fish with zero effort.
Of course, you want to flavor your steamed salmon in the microwave like you would any other piece of fish. Fortunately, Chang's recipe is also quick and easy. He just adds some soy sauce (barrel-aged Momofuku soy sauce, naturally), some savory seasoned salt, and agave, then rubs it over the filet. You don't need to follow Chang's recipe, though. And many of Tasting Table's easy weeknight baked salmon recipes translate well to the microwave.
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