<h2>
    

    
      <span class="js-subbuzz__title-text">Recently, celebrity chef and <a href="https://momofuku.com/" target="_blank" data-skimlinks-tracking="6343780" data-affiliate="true">Momofuku</a> founder David Chang <a href="https://www.tiktok.com/@davidchang/video/7159386282056011050" target="_blank" data-skimlinks-tracking="6343780" data-affiliate="true">shared</a> a simple weeknight salmon recipe with his TikTok followers. For the most part, it seemed pretty straightforward — it's hard to find fault in a piece of flaky salmon doused in a savory-sweet sauce. But the one detail that shocked people was how Chang prepared it: <i>in his microwave.</i></span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/249520e1a960/sub-buzz-6713-1667590155-27.png?downsize=700%3A%2A&output-quality=auto&output-format=auto"/><h2>
    

    
      <span class="js-subbuzz__title-text">In the video's caption, Chang calls the "Chef Mike" (aka microwave) method a "delicious way of cooking," adding that it's especially helpful when you're pressed for time. "I have very little time to get dinner on the table for my kids," he adds, so microwaved salmon appears to be a go-to in his house when he needs a satisfying five-minute meal.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/58adf90f4541/sub-buzz-3980-1667590373-7.jpg?downsize=700%3A%2A&output-quality=auto&output-format=auto"/><h2>
    

    
      <span class="js-subbuzz__title-text">Considering David Chang's prominent position within the food world, there honestly weren't many commenters in opposition. Some folks were concerned about the potential smell of microwaving a piece of raw fish, but Chang himself confirmed that there was "no smell."</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/249520e1a960/sub-buzz-6754-1667591234-13.jpg"/><h2>
    

    
      <span class="js-subbuzz__title-text">Others saw his space-age microwave — I mean, the thing opens <i>automatically</i>, people — and assumed that the cooking method would only work with his fancy microwave. But he was able to quell those worries, too.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/58adf90f4541/sub-buzz-4011-1667591650-18.jpg"/><h2>
    

    
      <span class="js-subbuzz__title-text">Most people were just happy to see a chef as well-known as Chang sharing a recipe as time-conscious and simple as this one. Recipes for real, busy people! What a concept.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/188d8cf73c6c/sub-buzz-4256-1667591750-15.jpg"/><h2>
    

    
      <span class="js-subbuzz__title-text">And I, personally, was pretty shocked to see an <i>actual</i> chef touting the microwave method after I <a href="https://www.buzzfeed.com/rossyoder/stephen-king-microwave-salmon-recipe-taste-test">wrote about</a> (and tried!) Stephen King's microwave salmon recipe earlier this year — that the internet absolutely tore him apart for.</span>
    
  </h2><img class="PostContentImage" src="https://pbs.twimg.com/profile_images/378800000836981162/b683f7509ec792c3e481ead332940cdc_normal.jpeg"/><p>Dinner: Get a nice salmon filet at the supermarket, not too big.
Put some olive oil and lemon juice on it.
Wrap it in damp paper towels.
Nuke it in the microwave for 3 minutes or so.
Eat it.
Maybe add a salad.</p><p>Trying two *separate* microwave salmon recipes certainly wasn't on my 2022 bingo card, but here we are.<br></p><h2>
    

    
      <span class="js-subbuzz__title-text">While King's "recipe" didn't exactly sell the method as well as Chang did, I was still totally obsessed when I tried it for myself...and TBH, I've made it several times since. So, I was genuinely curious to put Chang's slightly-different recipe and preparation up against the King of Horror's.</span>
    
  </h2><h2>
    

    
      <span class="js-subbuzz__title-text">To start, I grabbed the ingredients. Based on Chang's instructions, the only ingredients you'll need are a salmon filet, some soy sauce (or tamari), seasoned salt, and agave nectar.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/23/asset/58adf90f4541/sub-buzz-4312-1667603440-1.jpg"/><p>For what it's worth, my piece of salmon was about <b>12 ounces</b>, and I also removed the skin before cooking it since Chang's fish appeared to be skinless. <b>If your salmon still has skin and you don't feel like removing it (I honestly don't blame you), you should be totally fine.</b> The fish should flake neatly off the skin once it's cooked through, anyway.</p><h2>
    

    
      <span class="js-subbuzz__title-text">STEP #1: I placed the salmon into a microwave-safe glass food storage container. This is where Chang's recipe <i>really</i> differs from King's — the latter calls for the salmon to be placed on a plate and wrapped in a damp paper towel, so I was curious to see what effect, if any, this method would have on the texture...and smell.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/249520e1a960/sub-buzz-6702-1667589836-17.jpg"/><h2>
    

    
      <span class="js-subbuzz__title-text">In the original video, David Chang actually uses a microwave-safe cooking vessel from the brand <a href="https://cookanyday.com/" target="_blank" data-skimlinks-tracking="6343780" data-affiliate="true">Anyday</a>, who he frequently works with. If you have $40+ to spend on microwave cookware, go for it! That said, I very much do not! So, I used a very regular glass food storage container with a lid, hoping to get similarly delicious results.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/21/asset/07e58e1d4863/sub-buzz-4198-1667597422-30.jpg"/><p>(Spoiler alert: It worked just fine.)<br></p><h2>
    

    
      <span class="js-subbuzz__title-text">STEP #2: Next, I poured about 1 tablespoon of soy sauce and 1 teaspoon of agave nectar over the salmon.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/20/asset/58adf90f4541/sub-buzz-4032-1667592233-18.jpg"/><p>If you don't have agave nectar, I'm 99% sure that honey, or even a tiny sprinkling of granulated sugar, will give you the same sweet-savory results.<br></p><h2>
    

    
      <span class="js-subbuzz__title-text">Chang used his hands to smoosh the soy sauce mixture around the salmon and make sure it was evenly coated; I used a silicone brush. For your salmon, the choice is yours. You do you.</span>
    
  </h2><h2>
    

    
      <span class="js-subbuzz__title-text">STEP #3: I evenly sprinkled a 1/2 teaspoon or so of seasoned salt all over the piece of fish.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/07e58e1d4863/sub-buzz-3987-1667589802-9.jpg"/><p>Chang appeared to only&nbsp;sprinkle salt on the top of his fish, while I evenly coated both sides. But again: It's not that deep. It's literally microwaved fish. Season as you wish!<br></p><h2>
    

    
      <span class="js-subbuzz__title-text">STEP #4: Nervously, I popped this baby into the microwave after <i>loosely</i> (loosely!) covering the container with a lid.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/20/asset/249520e1a960/sub-buzz-6782-1667592412-10.jpg?crop=1733:1886;267,780"/><p>The Anyday bowl that Chang used seemed to have a built-in vent, so I made sure to allow some air to escape from my container. I really didn't want to wind up with a security deposit-forfeiting salmon explosion in my very cheap (yet attached-to-the-apartment) microwave. Is that how science works? Unsure.</p><h2>
    

    
      <span class="js-subbuzz__title-text">Chang specifies that three and a half minutes will get you medium-rare salmon, while five minutes will get you something closer to well-done. Hoping for something moist but not <i>quite</i> medium-rare, I opted for four minutes.</span>
    
  </h2><h2>
    

    
      <span class="js-subbuzz__title-text">Then, I waited.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/21/asset/249520e1a960/sub-buzz-6944-1667597620-7.jpg?crop=1760:2087;0,579"/><h2>
    

    
      <span class="js-subbuzz__title-text">STEP #5: When the four minutes were up, I opened my microwave door to find a perfectly pink piece of fish and a thick, bubbling sauce. Even better: There was hardly any fishy smell to be found.</span>
    
  </h2><p>I'd say the salmon odor was as weak as it was when I tried King's version, which was only wrapped in a paper towel. ... So, in terms of the lack of fishy smells, I don't exactly think the lid is 100% responsible.<br></p><h2>
    

    
      <span class="js-subbuzz__title-text">Unlike King's salmon, which was simply seasoned with sliced lemon and olive oil, I found that the soy sauce actually lent a really pleasant, savory smell to the microwaved fish. Like, I kind of enjoyed the scent emanating from my microwave, if I'm being perfectly honest.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/21/asset/7e7947043025/sub-buzz-4163-1667596184-8.jpg"/><h2>
    

    
      <span class="js-subbuzz__title-text">I let the salmon rest for precisely one minute, per the instructions. Then, to test its doneness, I used an instant-read thermometer to gauge the temperature. As if by magic, it registered at a perfect medium for salmon: 135ºF.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/8742d5048070/sub-buzz-6534-1667589642-17.jpg"/><p>Some additional context: The temperature for&nbsp;<a href="https://www.bonappetit.com/test-kitchen/cooking-tips/article/effed-it-up-oven-baked-salmon" target="_blank" data-skimlinks-tracking="6343780" data-affiliate="true">medium-rare salmon</a> is generally agreed to be around 125ºF, while well-done salmon registers at over 145ºF. The latter temperature is what's officially recommended by the USDA, but farmed salmon cooked to a temperature as low as 125ºF is <a href="https://www.cooksillustrated.com/how_tos/9999-ideal-doneness-temperature-for-wild-salmon" target="_blank" data-skimlinks-tracking="6343780" data-affiliate="true">generally thought to be safe</a> for consumption, too.&nbsp;</p><p>(Personally, <b>I find that 135ºF is the best combination of "cooked enough" while still being plenty moist and flaky.</b>)<br></p><h2>
    

    
      <span class="js-subbuzz__title-text">When I dove in with a fork to see how things turned out, texture-wise, I was pleased to see that it was just as tender as King's recipe — if not more so. I was also really impressed by just how evenly the entire piece of fish cooked. There were no cold spots in the middle, and the edges weren't at all overdone, either. Just moist, flaky salmon all the way through.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/249520e1a960/sub-buzz-6702-1667589632-11.jpg"/><h2>
    

    
      <span class="js-subbuzz__title-text">But beyond the texture, I'm thrilled to report that the taste...</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/21/asset/249520e1a960/sub-buzz-6903-1667595733-10.jpg?crop=947:1398;0,440"/><h2>
    

    
      <span class="js-subbuzz__title-text">...was an absolute 10.</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/21/asset/188d8cf73c6c/sub-buzz-4393-1667595740-10.jpg?crop=947:1270;0,486"/><h2>
    

    
      <span class="js-subbuzz__title-text">Without any marinating, I was truly shocked at just how much flavor was imparted by the soy sauce, agave, and seasoned salt mixture, especially compared to Stephen King's version which was objectively on the bland side. TBH, it's an excellent reminder that sometimes you don't need to shake an entire jar of a spice blend onto your food to make it taste good. The simple, sweet-savory contrast between the soy sauce and agave made the whole thing irresistible, and honestly, I would <i>never</i> know it was made in the microwave if you didn't tell me.</span>
    
  </h2><h2>
    

    
      <span class="js-subbuzz__title-text">For a more complete dinner, I ended up flaking the fish over some steamed white rice, per David Chang's suggestion, and topped it with some thinly-sliced scallions and furikake rice seasoning. It was easily the best meal I ate all week, and it's certainly the quickest one I've made...all year?!</span>
    
  </h2><img class="PostContentImage" src="https://img.buzzfeed.com/buzzfeed-static/static/2022-11/4/19/asset/58adf90f4541/sub-buzz-3957-1667589559-5.jpg"/><h2>
    

    
      <span class="js-subbuzz__title-text">THE VERDICT: You've gotta try this recipe. Beyond being ridiculously easy, it's also ridiculously delicious. Not including any sides, the whole thing came together in just over five minutes, with no need to wait for any appliances or pieces of cookware to preheat. The best part: There's hardly any cleanup involved. The next time you need a five-minute dinner or feel like putting in the absolute least amount of effort into the meal you're cooking, David Chang's salmon it is.</span>
    
  </h2><h2>
    

    
      <span class="js-subbuzz__title-text">If you tried this method, let me know what you thought of it. And if you have any other cooking methods (or recipes) that are more or less unconventional but <i>totally</i> worth trying, I want to hear about them! Drop 'em in the comments below. 👇</span>
    
  </h2>


    

    
      Recently, celebrity chef and Momofuku founder David Chang shared a simple weeknight salmon recipe with his TikTo...

“It’s An Extremely Effective Way Of Cooking”: David Chang’s Unusual Method For The Quickest, Flakiest Salmon Is Low-Key Genius, And I Can’t Wait To Eat It Weekly

Margaret Moina

“It’s An Extremely Effective Way Of Cooking”: David Chang’s Unusual Method For The Quickest, Flakiest Salmon Is Low-Key Genius, And I Can’t Wait To Eat It Weekly