While novice chefs often seem to consider cooking seafood a tricky or difficult undertaking, it does not have to be. This can come in handy if you are on the road for work and "living" in a hotel, where it can be hard to find a healthy home cooked meal. With a versatile fish like salmon, a tasty marinade and a trusty microwave, a delicious meal is quick and easy.
Choose a salmon filet. For the best flavour, pick a fresh filet with a vibrant pink-orange colour that appears firm. Discolouration around the edges of the filet can indicate a filet that is old or has been stored incorrectly. Frozen filets, while just as easy to cook as fresh, often have a strong fishy taste.
Marinade the fish. Italian dressing or pre-bottled teriyaki marinade pair nicely with salmon because of their sweetness. Submerge the filet in the marinade for several hours, at least, before you cook the salmon in the microwave.
Remove your fish from the marinade and place it with the skin side up in a microwave-safe glass baking dish. Be sure to spray the dish with non-stick cooking spray, and pour the remaining marinade over the fish before cooking.
Microwave your salmon according to size. Frozen filets are often come in 90 to 180g (3 to 6 oz.) pieces while fresh filets come in portions anywhere from 140g to 450g (5 to 15 oz.). Small filets should cook from 3 to 4 minutes while larger filets should cook from 6 to 8 minutes. If you enjoy your fish rare to medium rare, reduce the cooking times by a minute or so, and monitor it closely during cooking.
Monitor your salmon closely. Stop the microwave about halfway through the cooking to check on its progress. The skin should crisp up while the flesh stays moist and tender.
Salmon is safely done when it flakes with a fork. No matter what the cooking method, always leave salmon skin attached for easy moving and increased juiciness.
Tips and warnings
- Salmon is safely done when it flakes with a fork.
- No matter what the cooking method, always leave salmon skin attached for easy moving and increased juiciness.