In response to
what Jackie asked, I tried the microwave salmon recipe as Stephen King described. I had an 8.5 oz fillet of keta salmon (or chum, similar to sockeye but with a deeper red color), rinsed and patted dry, seasoned with salt & pepper* and drizzled with olive oil, doused with lemon juice, and wrapped in paper towels. Into the microwave for 3 minutes.
When the timer rang, I pulled it out. There was a lot of steam, and I wiped down the inside of the oven after dinner. Unwrapped the paper towels, which were wet and oily and a mess, but the fillet was done. Overdone, to be honest. The fillet is thick on one side and thinner on the other, and the thin side was flaking. The thick side was done, but it could've been taken out after 2 minutes. Flavor-wise it tasted great. What I took away from this is that next time, I'll splurge on a uniform fillet of King or Chinook (they're expensive af) to try this again. I'm the guy who always preferred oven-baked salmon, wrapped in foil, with sparse seasoning, and I'll probably remain that way. It takes longer to cook (waiting for the oven temp, then baking for 20 minutes), but cleanup is a lot easier.
I had a baked sweet potato and small green salad to go with it.
*King omits seasoning beyond oil and lemon