There is no healthier way to prepare
food than poaching without losing flavor,
and using the microwave
has proven to be a real time-saver...
Servings: (4)
Prep:  3 Mins. |
Microwave: 6 Mins.

Posted: by Sandra


4 boneless, skin-on wild alaska king salmon 1-1/2 " thick fillets, (skin-on while microwaving makes for
moister salmon)
4 tablespoons butter
1/4 cup quality white wine
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon dark brown sugar
1 tablespoon crushed dried dill seeds
½ teaspoon kosher salt
¼ teaspoon ground pepper


In a microwavable 9”x9” casserole dish with a glass lid, combine butter, wine, lemon juice, paprika, dark brown sugar, dill weed, and kosher salt and ground pepper. Microwave, covered, on high, until butter is melted for about 2 minutes, depending on the individual wattage of your microwave.

Add salmon flesh-side down (it makes it easier to remove the skin after microwaving).  Cover casserole dish, and microwave on high for 6 minutes.  Be sure to use oven mitts when removing the hot casserole dish from microwave.  Serve with your favorite side dish. ~ Enjoy!


Tip:  This recipe is fabulous if you choose to use halibut fillets, although reduce the cooking time to 5 minutes and substitute the dill for your favorite herb (e.g., parsley, tarragon and/or chives) please.

1 comment:

sandra said...

I just made these poached king salmon fillets, and they are you can see only three pieces are on the plate in the photograph...(I couldn't resist and had to eat one of them), although I am saving the remaining three fillets for a recipe that I'll post tomorrow ;0


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