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Microwaved Poached Salmon with Sour Cream Sauce

Microwaved Poached Salmon with Sour Cream Sauce

If you are like me, your microwave is a necessity and is almost my “best friend” I use it some many times a day. This recipe is so versatile it could easily be done on the stove top or be baked in the oven.

By Mary Beth Peiffer


  • 4-6-oz salmon steaks
  • 1 1∕2 cups of hot water
  • 2 peppercorns
  • 1 lemon, thinly sliced
  • 1 bay leaf
  • 1 teaspoon of instant minced onion
  • 1/2 teaspoon of salt or to taste
  • 1∕3 cup of dry wine (optional)

Sauce Ingredients:

  • 1∕2 cup of sour cream
  • 1 tablespoon of finely chopped parsley
  • 1 teaspoon of lemon juice
  • 1∕2 teaspoon of dried dill weed
  • Pinch of white pepper


  1. In an oval microwave-baking dish, pour the water and wine. Add the peppercorns, lemon, bay leaf, onion and salt.
  2. Microwave on High for approximately 5 minutes or until it reaches a full boil.
  3. Carefully place the salmon steaks in the hot liquid. Microwave covered with plastic wrap on High for approximately 2 to 3 minutes or until the fish becomes opaque.
  4. Let the steaks stand for about 5 minutes to finish cooking.
  5. To prepare the sauce, mix all the ingredients in a small bowl. Cook on 80% power for 1 to 2 minutes or until hot.
  6. Drain the salmon and serve with the heated sauce.


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