Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it’s perfect if you’re cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it’s a restaurant-quality dish you can easily make at home.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 oil-packed anchovies, drained
- 2 teaspoons prepared horseradish
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 bunch pencil-thin asparagus
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- 4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook’s Note)
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- Lemon wedges, for garnish
Instructions
- For the maître d’hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook’s Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
- For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
- For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
- While the filets are still warm, dollop with some of the maître d’hotel butter on top and allow it to melt (save the remaining maître d’hotel butter for another use). Serve with the asparagus and lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 584 |
| Total Fat | 48 g |
| Saturated Fat | 20 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 32 g |
| Cholesterol | 141 mg |
| Sodium | 612 mg |
Reviews
I have used this technique for years on my cod, flounder and flounder. A bit of butter or olive oil on top and it comes out perfectly each time
Just made the salmon.
So tasty and easy!!!
So tasty and easy!!!
Loved It!!! Easiest dinner ever, Diana Harmer
Fantastic !!! Super easy and fast to make and be sure to use the Maitre D’ Butter.
Made it last night
.y husband who heith salmon loved it.thak you Gz
.y husband who heith salmon loved it.thak you Gz
Made this last night. KEEPER RECIPE!!! I used While Foods frozen salmon- individually wrapped – set them in a bowl of cold water and they defrosted in 20 minutes. I cooked 4 filets at a time and it took 2 mins 10 seconds. Made the butter sauce (added fresh tarragon) and the asparagus. Sooooo easy and delicious & NO pans or stove to clean! Will never blanch or saute asparagus again!!! I’ll make salmon tacos next with a spice blend added before putting in the microwave. I am eager to try this with other fish too … tilapia , cod, snapper etc …definitely a game changer recipe!!!
PS- One of my guests watched me cook this and was shocked & amazed!!!
PS- One of my guests watched me cook this and was shocked & amazed!!!
Absolutely outstanding.. amazingly delicious.. couldn’t get my microwave on 50% power. So just used full power… go ahead friends just do it!!!
I will never cook salmon any other way. It was perfect and silky. The compound butter is wonderful as well. It’s just my husband and I so we had lots of butter left over. I rolled it into a log and froze it. This will be a go-to company dinner from now on.
I don’t think I’ll ever fix salmon any other way. This was so easy and so delicious. I topped with a mustard lemon dill sauce to cut down on the fat, and that was delicious too. Great hack!
Microwaved this recipe for dinner. It was fast, easy and delicious.