Place the piece of salmon on a rack and set in a 9-inch (23 cm) microwave-safe pie plate.
Melt the butter 1 minute at HIGH and pour over the fish.
Then pour the vermouth or lemon juice around it.
Salt and pepper to taste.
Sprinkle with the basil.
Preheat the convection part of a microwave oven at 350Â°F (180Â°C).
Bake 30 minutes or 10 minutes per inch (2.5 cm) of thickness.
When cooked, remove from oven, cover dish with plastic wrap.
Cool, then refrigerate for 12 hours.
The juice turns into a delicious jelly to serve with the fish, along with the Dijon Hollandaise.