If there's one coworker more passively shunned than the person who brings in a smelly tuna salad sandwich for lunch, it's the coworker who reheats last night's fish dinner in the office kitchen microwave. Somehow, reheating fish in the microwave never ceases to be disastrous; it's like it's overcooked within the first five seconds of cook time. It retreats from the microwave looking sad and crispy, and the look on your face is one of embarrassment and upset; not only did you draw all of the unwanted, fishy attention to yourself, but you also have nothing to eat for lunch.
Be less of an embarrassment and more of a seasoned cook by knowing the best, most effective methods for reheating that formerly delicious, huge piece of salmon you made for dinner last night that will last you the next three days. The first rule of thumb is to avoid cooking too big of a portion because fish reheated is simply never as delicious as it is freshly cooked. If it's unavoidable, turn to the expert advice from The Kitchn to have a yummy fish dinner for the second night in a row.
The key to good leftover fish is to reheat it slowly, avoiding drying out and overcooking the filet. Aim for a low temperature on the oven or toaster oven and cover the fish with a splash of water and foil to avoid over-crisping the edges. While this method will be more time-consuming, it's well worth the wait for moist, tasty leftovers.
Another fail-safe method is to steam the fish, especially if it was originally prepped in a steamer. The steaming method exposes the fish to moisture during the reheating process, which prevents it from drying out.
If you're not opposed to eating your fish cold, try throwing it on top of mixed greens or your favorite salad and save the reheating for another sad soul to fall victim to the office microwave — at least it's not you.