Salmon fillets tend to go 'pop' and spatter bits of themselves around the container in the microwave. Anyone got a procedure that discourages this?
My suggestion would be to cook en papillote, (wrapped in partchment) such as in this recipe. There is no shame using a microwave for serious culinary endeavors as long as you don't ask it to do what it can't do.
I assume you mean salmon in 4-6 ounce fillet pieces. Boiling fish juices and bubbling fat makes salmon explode. Jab some holes in the salmon with the tip of a sharp knife before you cook it.You don't need to cut it into pieces. Be sure to cross the muscles with the knife when you make the jabs. Put some holes in the sides of the fish too. Keep an eye on it as it microwaves. You'll probably have to re-jab the fish as it microwaves.