Microwave Recipes: Salmon with Crème Fraiche

If you need proof that a microwave is good for more than just heating and defrosting, look no further than this elegant dish. Using parchment is one of the fastest ways to cook with the least amount of cleanup. The airtight seal steams fish and vegetables, keeping moisture and flavour in, which makes for a deliciously creamy sauce.

Ingredients (serves 4 people)

  • 4 30cm square sheets of parchment paper
  • 30g unsalted butter at room temperature
  • 900g salmon fillets with skin on
  • 120 ml Crème Fraîche
  • 60g chopped fresh dill
  • 1 cup (150g) julienned zucchini
  • 1 cup (150 g) sliced white mushrooms
  • Salt and ground pepper to taste

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  1. Fold parchment in half to make a crease. Butter one half of the parchment.

  2. Place salmon fillet on each piece of buttered parchment.

  3. Top each fillet with 2 tablespoons of crème fraîche and 2 teaspoons of dill.

  4. Divide zucchini and mushrooms between the four packets.

  5. Fold the parchment over the salmon and seal each pouch by turning in the sides in 2cm increments. Place two packets side by side to hold the seal and keep the pouch airtight. Nest in a 20cm pie plate or microwave-safe ceramic dish.

  6. Microwave on high for 3 minutes. To check for doneness, salmon will flake with the touch of a fork. Continue to cook in 20-second increments until ready.

  7. Sprinkle with salt and pepper.

  8. Transfer to plates and let diners tear open to reveal an aromatic meal.

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