Salmon, or any other type of fish, can potentially explode in the microwave due to the rapid expansion of steam that builds up inside the fish during the cooking process. This phenomenon is known as "superheating."
Here's what happens:
Water Content: Salmon, like other fish, contains a significant amount of water.
Microwaves and Water: Microwaves work by emitting electromagnetic waves that are absorbed by water molecules. The microwave radiation excites these water molecules, causing them to vibrate and generate heat.
Steam Formation: As the microwaves heat the water within the salmon, it begins to evaporate and turn into steam.
Pressure Build-Up: If the steam cannot escape from the fish quickly enough, pressure starts to build up inside the salmon.
Superheating: The trapped steam can reach temperatures above its boiling point without actually boiling. This is known as superheating, and it can occur when there are no nucleation sites (points for bubbles to form) in the liquid.
Explosion: When the salmon is disturbed, such as when you take it out of the microwave or cut into it, the pressure inside the fish is suddenly released. This rapid release of pressure can cause the superheated steam to explosively boil, leading to potential splattering and even a minor "explosion" effect.
To avoid this issue and ensure safe cooking, you can take the following precautions:
Pierce the Salmon: Before microwaving the salmon, pierce it with a fork or make small slits in the fish to allow steam to escape easily.
Cover with a Lid or Microwave-Safe Wrap: If you're worried about splattering, cover the salmon with a microwave-safe lid or wrap it loosely in microwave-safe plastic wrap to contain the steam.
Use Shorter Cooking Times: Cook the salmon in shorter intervals, checking its progress regularly, to avoid excessive steam build-up.
Remember, microwaving fish should always be done with caution, as fish can cook quickly and unevenly. Proper cooking and handling will help you avoid potential issues and ensure a delicious and safe meal.