Microwave-Poached Salmon with Saltwater

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

• 2 cups lukewarm water (100°F/38°C)

• 2 teaspoons fine or coarse sea salt

• 1 (12-ounce) salmon fillet, preferably skin-on and 1.5 inches thick (see Tips for wild vs. farm-raised varieties)

Step-by-Step Preparation

Step 1: Prepare the Saltwater Poaching Bath

Select a microwave-safe dish with a tight-fitting lid (to minimize splattering) that can securely hold the salmon fillet without overcrowding. Add 2 cups of lukewarm water to the dish, then stir in the sea salt until fully dissolved. Gently place the salmon fillet skin-side down into the saltwater, ensuring the top 1/3 of the fillet extends above the liquid (to prevent complete submersion and ensure even cooking). Use a spoon to lightly baste the top of the fillet with saltwater. Cover the dish loosely with a microwave-safe lid or plate to retain heat during cooking.

Step 2: Microwave to Cook

Set the microwave to High power (100%) and cook for 3 minutes. After 3 minutes, check for doneness by inserting a sharp paring knife into the thickest part of the fillet: if it slides in easily with minimal resistance, the salmon is medium-rare (125°F/52°C internal temp). For medium doneness (135°F/57°C), extend cooking to 4 minutes (adjust time based on your microwave’s wattage and fillet thickness).

Step 3: Rest and Serve

Remove the dish from the microwave and let the salmon rest, still covered, for 4–5 minutes. This resting period allows juices to redistribute, ensuring maximum moisture. Gently lift the fillet from the saltwater (using tongs or a slotted spatula) and serve immediately.

Key Tips & Variations

• Fillet Selection: Farm-raised Atlantic salmon (high fat content) works best with 1.5-inch thickness. For leaner wild salmon, reduce cooking/resting times by half (e.g., 3 minutes cook, 2–3 minutes rest).

• Liquid Adjustments: If using a larger dish, add 1 teaspoon salt per additional cup of lukewarm water to maintain salinity.

• Creative Flavors: Substitute saltwater with seasoned liquids (e.g., bottled Italian dressing, garlic-infused water, or lemon zest) for richer flavor, as suggested by readers.

Reader Reviews

• "Does it smell up the house?"

Minimal aroma: Most reports confirm no significant lingering smell from saltwater poaching.

• "I use Italian dressing instead of water… done in less than 5 minutes. Perfect for busy days."

• "Poaching results in moist, evenly cooked fish. Add garlic powder/lemon/bay leaf for extra flavor. No messy cleanup!"

• "Fast, easy, and fun to customize with spices. Serve with a mayo-based sauce for a quick dinner."

• "Roasting alternative: 425°F for 10 minutes with lime juice, zest, and chili powder—equally perfect!"

Note: This method prioritizes speed and simplicity while yielding restaurant-quality, moist salmon. Enjoy!