Among the better ways, toast it in the toaster oven. Not a pop-up slice toaster!

1. Turn on the kitchen vent, open a window, tun on the air purifier, whatever.

2. Put your salmon fillet skin-side-down on a piece of parchment or aluminum foil on the pan that fits in your toaster oven. No skin? Don't worry, it's fine.

Here's where you separate a tiny bit for the cat that gets cooked but not seasoned

3. Sprinkle the top with seasoned salt and dill. Oil is not necessary, salmon has plenty of its own fat. Lemon can wait until you're about to bite into it.

4. Hit TOAST. If you have to choose a number choose the middle one. Go make your salad.

5. When it beeps, see if it's perfect or needs another round, maybe on a smaller number. A spatula will lift the cooked fish off its skin onto your plate.

6. If you like salmon skin, put it in for another toast on its own, but this time watch it, because it's frying itself in there and could burn. If you don't like the skin, toss it out.

I'm not as concise as Mr. King, that's why he makes the big bucks.

Totally. For a healthy, quick, easy, tasty meal, this really gets high marks.

Is it one of the best ways to maximize salmon's flavor? No

Is it one of the best healthy, quick, easy, tasty meals? Yes

Microwave is great for cooking fish. I would swap the paper towels for a covered dish with chopped onions, herbs and some white wine.

I was waiting for someone to post this. Why anyone thought this was a good idea is beyond me.

You now have two things with this method:

1. Trace amounts of dishwasher chemicals in your fish

2. A dishwasher that smells like fish. A fishwasher if you will

God damn...

Oof. Go find the original post on twitter and say that directly to Stephen King.

Salmon near me is $8 per pound on a good sale (9-10 is more frequent), so a 6 ounce portion is $3ish. A lemon for 80 cents, a bag of frozen mixed vegetables, 2 portions of salmon, and an ounce of butter, and dinner is $10.

I would add rice, and then probably get a pound and a quarter of salmon to have some to make leftovers into onigiri, then it's lunch the next day too, but the cost goes up.

It's possible $10 is out of reach, or you live in a much more expensive area. Apologies if either of those applies to you, but this seems to be an approachable option.

I've been: Lucky enough to get salmon from the FoodBank every other month or so. This just sounds like lazy writer cooking to me. Which I aspire to be.

American Catholics in 1960: "We eat fish every Friday during Lent to represent the poverty of our forefathers long ago. The ancient peoples who could subsist on nothing else pulled great bounties from the Mediterranean. It sustained civilization in that humble way for centuries and today we remember our simple origins."

American Catholics in 2020: "Fish for dinner? What are we, made out of money? Have a hamburger instead. No, I will not think for one single second about the sociological or ecological ramifications of this decision."

Look for farm raised Atlantic salmon. Fish caught in the wild is way more expensive.

If people can't afford salmon, they should probably get acquainted with the relatively inexpensive cost of glass bottles and gasoline.

At this point its not much more expensive than beef etc. Fish is a more competitive market than the beef processor monopolies, at least in the US

Some like to experiment

The salmon will be fine, pretty much the same as steam-cooking it. Just put some spices and a lot of lemon so it would not be bland.

The microwave, on the other hand, will gain a subtle and mysterious fish aroma, that will only become stronger with the passage of time.

That sounds like a lot of work. And I'm not fan of steamed fish. Salmon is like the easiest fish to pan fry.

• Heat a tablespoon (this can be a literal spoon from your table, no need for precision here) or two of olive oil to its smoke point on a pan. If it's smoking a lot turn the heat down.
• Lightly (using course) salt salmon.
• Add to hot pan. Don't worry if it sticks a little.
• When the salmon has changed color to right around halfway from the pan to the top of the salmon, flip it over. At this point if the pan is hot enough, even a steel pan should have released the fish. After the flip, watch the color continue to change.
• When it looks like a fish you want to eat (and the fish stops sticking) remove from the pan and plate. The edges should be a delicious crispy golden color. This is where all the best flavors get together. You don't even need to worry about it being cooked through. I like it a little closer to raw on the inside.

The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.

That's pretty typical oven salmon. It will be really juicy and most, which some prefer

Cold smoked salmon > warm smoked salmon

Or just air fry it for 5 minutes instead of microwaving for 3. I've done this to great success.

I'm a bad cook. Why should I not do that?

Wrapping corn in a damp paper towel and throwing it in the microwave for five minutes is so much easier than boiling it in a big pot for 20 minutes.

9 minutes