Microwave salmon is a quick way to cook seasoned fillets with a covered dish, a little lemon, and gentle microwave heat; serve it hot with rice, vegetables, or salad. For two fillets about 1 inch (2.5 cm) thick, begin with 6 minutes at 70% power in a 1,000-watt microwave, then check the center with a food thermometer and add short intervals if needed.
Ingredients
- 2 skinless or skin-on salmon fillets, 6 oz (170 g) each and about 1 inch (2.5 cm) thick
- 1 tsp (5 ml) olive oil or melted butter
- 1 tbsp (15 ml) fresh lemon juice
- ¼ tsp (1.5 g) fine salt
- ⅛ tsp (0.3 g) ground black pepper
- ¼ tsp (about 0.8 g) garlic powder
- 2 thin lemon slices, about ¼ inch (6 mm) thick
- 1 tsp (about 1 g) chopped fresh dill, or ¼ tsp (about 0.2 g) dried dill
Instructions
- Prepare the fish. Pat the salmon dry with paper towels and check for any pin bones, removing them with clean tweezers if you find any. Place the fillets in a shallow microwave-safe glass or ceramic dish in a single layer, leaving a little space between them. If the fillets have uneven thickness, tuck the thin tail ends underneath so they cook more evenly.
- Season. Rub the tops of the fillets with the olive oil. Drizzle on the lemon juice, then season with the salt, pepper, and garlic powder. Put one lemon slice on each piece and scatter the dill over the top. The lemon juice adds flavor; it does not cook the fish or make it safe without heat.
- Cover the dish. Cover it with a microwave-safe lid or microwave-safe parchment paper, leaving a small vent for steam. A loose cover helps the salmon cook gently and keeps moisture in the dish. Do not seal the cover tightly, and do not use metal foil in the microwave.
- Microwave for 4 minutes. Set the microwave to 70% power, or medium-high if your controls use words rather than percentages. After 4 minutes, carefully rotate the dish 180 degrees, using oven mitts if it is hot. Rotating helps offset hot spots in the microwave.
- Cook for 2 more minutes, then check. Return the covered dish to the microwave for 2 minutes at the same power. Insert a food thermometer into the thickest part of each fillet without touching the dish. Fish must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). If either piece is below that temperature, microwave it in 30-second intervals, checking again after each interval. Microwave ovens vary, so the thermometer—not the clock or the color alone—is the reliable way to confirm doneness.
- Rest and serve. Let the covered salmon stand for 3 minutes after it reaches 145°F (63°C); the dish and trapped steam will be hot, so lift the cover away from your face. Serve with the lemony juices from the dish. The flesh should separate into moist flakes when gently pressed with a fork.
Tips
- Use thickness as your main timing guide. The suggested 6 minutes is a starting point for two 6 oz (170 g) portions that are about 1 inch thick, cooked together at 70% power. A thinner piece may finish sooner, while a thick center-cut fillet can need another minute or more. If cooking just one fillet, start checking earlier rather than automatically using the full time.
- Adjust for your microwave’s wattage. The example assumes a 1,000-watt microwave. If yours is 700–800 watts, the fish may need additional 30-second intervals; if it is 1,200 watts or more, check before the full 6 minutes have passed. Wattage labels are commonly printed inside the door or on the back of the appliance. For a first attempt, stop early and check rather than overcooking.
- Choose an easy flavor substitute. If you do not have fresh dill, use the measured dried dill, or replace it with 1 tsp (about 1 g) chopped parsley or chives. Lime juice can stand in for lemon juice in the same quantity, giving the fish a slightly different citrus flavor. If you use salted butter instead of oil, reduce or omit the added salt.
- Avoid common microwave mistakes. Do not stack fillets, cook them in a deep pile of liquid, or cover the dish with foil. A loosely covered, shallow dish lets the fish heat more evenly. Salmon can continue to cook briefly from residual heat, but do not rely on that carryover to bring under-temperature fish to a safe temperature; check with the thermometer and microwave again if needed.
Serving Suggestions
Serve the salmon straight from the microwave with the juices spooned over the top. For a quick plate, pair each fillet with cooked rice, quinoa, or a baked potato and a green vegetable such as broccoli, green beans, or spinach. A crisp cucumber salad or a simple leafy salad balances the warm, buttery texture. If you want a sauce, stir a spoonful of the pan juices into plain yogurt or mayonnaise with a little extra lemon and chopped herbs; keep any sauce made with perishable ingredients refrigerated until serving.
For a more filling meal, break the cooked fish into large flakes and serve it over rice with steamed vegetables. Add the salmon after cooking rather than microwaving it again with the whole bowl, which can dry out the fish while the other ingredients heat. The cooked lemon slices are mainly for aroma and can be removed before eating if their peel tastes bitter to you.
Variations
Soy-ginger: Replace the lemon juice and dill with 1 tbsp (15 ml) low-sodium soy sauce and 1 tsp (5 ml) grated fresh ginger. Use only a small pinch of salt, or leave it out, since soy sauce is already salty. Add a few sliced scallions after cooking. The flavor becomes savory and gently sharp rather than citrusy.
Maple-mustard: Mix 1 tsp (5 ml) maple syrup with 1 tsp (5 ml) Dijon mustard and spread it thinly over the salmon before covering the dish. Keep the layer modest so the sweet glaze does not overpower the fish. Check the temperature as directed; a glazed surface can make visual doneness harder to judge.
Simple herb butter: Skip the oil and lemon juice, and place 1 tsp (5 g) softened butter and 1 tbsp (15 ml) water in the dish with each fillet. Season with salt, pepper, and parsley or chives. This makes a mild, buttery cooking liquid that is useful with potatoes or rice. Whatever variation you choose, keep the same safe-temperature check and adjust microwave time for thickness.
Storage and Reheating
Refrigerate cooked salmon within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). Transfer it to a shallow airtight container so it cools promptly, and keep it refrigerated at 40°F (4°C) or below. Cooked salmon keeps for 3–4 days in the refrigerator. If you will not use it within that time, freeze it in a freezer-safe airtight container; for best quality, use frozen leftovers within about 2–3 months. Thaw frozen cooked salmon in the refrigerator, not on the counter.
For reheating, place a portion in a microwave-safe dish with 1 tsp (5 ml) water or broth and cover it loosely. Heat at 50% power in 30-second bursts, turning or rearranging the fish if needed, until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Reheating time depends on portion size and microwave wattage, so use a food thermometer rather than a fixed number of minutes. The fish may be slightly drier after reheating; serving it with a little sauce or adding it to a warm grain bowl can help make the meal pleasant. Reheat only the amount you plan to eat.
Frequently Asked Questions
How many minutes does salmon take in the microwave?
For two 6 oz (170 g) fillets about 1 inch (2.5 cm) thick, start with 6 minutes at 70% power in a 1,000-watt microwave. Then check both pieces with a food thermometer. If the thickest part has not reached 145°F (63°C), continue in 30-second intervals. A different wattage, thickness, or number of portions will change the timing.
Should I cook salmon on high or at a lower power?
Medium-high, around 70% power, is a useful starting setting because it gives the center more time to warm before the outside becomes dry. Some microwave ovens have different power labels, so use the closest setting available and rely on temperature checks. If you need to cook at full power, start checking earlier and use short intervals after the initial cook.
Do I need to turn the salmon over?
No. You can leave the fillets in place and rotate the dish halfway through cooking. This avoids handling delicate fish and helps account for uneven heating across the microwave. If your microwave has a turntable, still rotate the dish manually if one side of your appliance tends to cook more strongly.
Can I microwave salmon from frozen?
For the most even result, thaw frozen fillets in the refrigerator before seasoning and cooking. A frozen center can remain cold while the edges overcook. If the package gives microwave-specific directions, follow those and check the thickest section for 145°F (63°C); otherwise, thaw first rather than applying the fresh-fish timing in this recipe.
Why is there white stuff on my cooked salmon?
The white material is usually albumin, a natural protein that can appear on the surface as the fish cooks. It is safe to eat, though a heavy amount can be a sign that the salmon heated quickly or became overcooked. Lower power, a loose cover, and checking the temperature promptly can help keep the texture moist.
Can I microwave more than two fillets at once?
You can cook additional portions if they fit in a single layer with space between them, but do not assume the same timing will work. A fuller dish can take longer and heat less evenly. Cook in batches when necessary, rotate the dish, and check every fillet at its thickest point; each piece must reach 145°F (63°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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