4 salmon fillets
salt and freshly ground pepper, to taste
2 Tbs butter or margarine
3 tsp fresh dill, finely chopped
1 Tbs lemon juice, or more to taste
1/4 cup whipping cream
dill or parsley sprigs, for garnish


Gently rinse salmon; remove any small bones with tweezers or needle-nose pliers. Pat dry with paper towels. Season with salt and pepper.
Place butter in an 8- or 9-inch square glass baking dish. Microwave on % power about 45 seconds to melt butter. Stir dill and lemon juice into butter.
Arrange fish in a single layer in baking dish, with the thickest portions toward the outside of the dish. Turn to coat both sides with butter. Cover dish with waxed paper.
Microwave on 100% power until fish turns from transparent to opaque, 3 to 6 minutes; give dish a quarter turn after 2 minutes. Check doneness by cutting into center of thickest portion. Place cooked fish on a platter; cover with foil.
Stir cream into juices in dish. Microwave on 100% power about 2 minutes. Add salmon juices that have accumulated on dish and microwave 2 to 4 minutes longer, or until sauce thickens and lightly coats a spoon. Season with salt and pepper; adjust dill and lemon juice to taste.
Spoon sauce over fish. Garnish with dill or parsley.