This has been a favorite when teaching microwave-convection classes. Many said they had never tasted such moist and mild-flavored salmon. It is so easy to make, yet the results are exceptional! A little microwave energy helps cook the interior of the salmon while the convection heat adds slight crispness and color to the outside. Serve with cooked rice or pasta and a green vegetable such as asparagus or broccoli for a delightful supper. Or double the recipe and invite guests. Leftovers make good additions to favorite green salads.

8 oz. skinless salmon fillet
2 tablespoons mayonnaise
1/8 teaspoon garlic salt
1/4 teaspoon grated lime peel
1 teaspoon lime juice
1 tablespoon panko bread crumbs
Fresh cilantro, if desired.

1. Preheat Micro-convection oven to 375 degrees.

2. Place salmon on Teflon-coated baking sheet on low rack or place in shallow glass or silicone baking dish. In small bowl, combine mayonnaise, garlic salt, lime peel and juice; stir with spatula until smooth. Spread on salmon; sprinkle with bread crumbs and paprika. Snip fresh cilantro on top.

3. Combination bake with 10% microwave power and 375 degrees for 10 to 11 minutes or until fish flakes in center. Garnish with a few fresh cilantro pieces. Cut salmon into serving pieces.

About 2 Servings

TIPS > For 2 8-oz. pieces of salmon, increase time to 11 to 12 minutes.
> Make extra topping and refrigerate for up to one week; use on other fish fillets or chicken breasts.
> If Combination roast with 30% microwave is all that is available, reduce combination time to 4 minutes. Then, convection bake at 375 degrees for 6 to8 minutes or until fish flakes easily.
> To bake in regular oven, use 375 degrees and increase time to 12 to 14 minutes.
> Thicker pieces of salmon will require a few extra minutes. Or, add 30 to 60 seconds of microwave time at the end.