Salmon with Curried Cabbage

This microwave salmon dish is sneaky good. Cubes of fish steam right on top of curry-butter cabbage, and everything comes together in under 15 minutes of cook time.

The technique here is smart: butter and curry powder coat the shredded cabbage first, building a fragrant bed that softens in the microwave while releasing steam. The salmon goes on top of that mound, so it cooks gently in the curry-scented vapor rather than direct heat. The result is fish that stays tender and flaky, not dried out. A squeeze of lemon at the end ties the richness of the butter to the warmth of the curry.

Don’t let the microwave method fool you. This is a real dinner, not a shortcut that tastes like one.

Chef Tips

• Cut the salmon into even cubes so everything cooks at the same rate. Uneven pieces mean some will be overdone while others are still raw in the center.
• Slice the cabbage thin. Thick shreds won’t soften enough in the short cook time and you’ll end up with crunchy bits.
• Let it rest covered for the full 3 minutes after cooking. That carryover time finishes the salmon gently.
• Use a good-quality curry powder here since it’s one of very few seasonings in the dish.

Variations

• Try this with cod or halibut for a milder fish option.
• Add a splash of coconut milk to the cabbage for a creamier, Thai-leaning version.
• Toss in sliced bell peppers with the cabbage for extra color and sweetness.