This Slow Cooker Salmon recipe is made with a nice-sized filet, a few popular seasonings, and several lemon slices for a dish that is sure to be loved by the entire family. It can easily be paired with a variety of sides for a quick and easy complete dinner.
Can I cook salmon in a crockpot?
You may have never considered cooking salmon in a crock pot, but YES! You can totally cook the best tasting salmon in your slow cooker. One of the biggest benefits is you don’t have to get your kitchen hot by using the oven and you can easily take your salmon on the go should you choose to cook it for a potluck or family gathering.
This is also a dump-and-go style recipe, meaning the prep time is short and everything will be added to the crock pot and left to cook. The cooking time is also relatively short and gives you just enough time to whip up a few sides to go along with it. Your family is sure to enjoy this salmon in slow cooker meal!
- Salmon: For this salmon recipe, you’ll want to purchase a fairly large piece of salmon and keep the skin on. This will help give it more flavor.
- Butter: Salted butter will be cut into pieces and used for layering and adding extra flavor.
- White Wine: I like to use Pinot Grigio; however, you can choose the white wine of your choice.
- Lemon: You’ll want to use 2 lemons, one for juicing and the other for cutting into slices.
- Seasonings: Garlic cloves (left whole), kosher salt, and freshly cracked black pepper are all the flavor you’ll need for a delicious tasting salmon.
- Fresh Dill: Used for garnish.
Step One – Line the slow cooker pot with a large piece of parchment paper. Layer half of the lemon rounds to the bottom of the slow cooker along with the 3 cloves of garlic.
Step Two – Lay the salmon fillet on top. Season the salmon filet with kosher salt and fresh ground pepper.
Step Three – Pour in the wine and lemon juice, top with the other half of the lemon rounds and butter pieces.
Step Four – Cover and cook on LOW for 2 hours or until flaky and opaque. Garnish with fresh dill and serve. Enjoy!
How to serve
- One of the most classic ways to serve salmon is with wild rice. It also pairs well with white rice, jasmine rice, or even brown rice – basically, rice in general!
- Steamed veggies, roasted vegetables like garlic green beans, Brussels sprouts, and asparagus would taste delicious.
- Adding a side salad would brighten things up a bit. Go for a small side salad, a tomato cucumber salad, or a lemon and kale salad for starters.
- If you want to switch things up a bit, you can’t go wrong with serving the lemon butter salmon on a bed of pasta.
- Less traditional but just as tasty sides would be baby potatoes, sweet potato wedges, and/or herb roasted carrots.
Something you may want to try is to add a cedarwood plank beneath the salmon. As it slowly cooks, it should catch the flavor of the plank. Garlic powder, chili powder, and other herbs can also enhance the flavors.
Dried dill can be used in place of fresh dill. If you don’t have dill you can use oregano.
You can use 1 cup of vegetable stock (or chicken stock) in place of the white wine if desired.
Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat in the microwave or oven.
No. In order to enjoy this delicious recipe, you’ll want to make sure the salmon has defrosted completely.
No. The parchment paper combined with the butter will ensure it doesn’t stick.
I would not; however, depending on the size of your slow cooker, you can possibly add another even layer. You will need to add additional time.
Slow Cooker Salmon
- 2 lbs. salmon fillet skin on
- 1 lemon one juiced, one cut into rounds
- 3 garlic cloves peeled
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 cup white wine Pinot Grigio
- 1 lemon (juiced)
- ½ cup salted butter (one stick) cut into pieces
- fresh dill for garnish
- Line the slow cooker pot with a large piece of parchment paper. Layer half of the lemon rounds to the bottom of the slow cooker along with the 3 cloves of garlic, lay the salmon filet over top.
- Season the salmon filet with salt and pepper. Pour in the wine and lemon juice, top with the other half of the lemon rounds and butter pieces.
- Cook on LOW for 2 hours or until flaky and opaque. USDA recommends cooking salmon to 145° degrees Fahrienheit. Garnish with the fresh dill and serve. Enjoy!
- Best served with wild rice.
- Dried dill can be used in place of the fresh dill.
- Use 1 cup of vegetable stock in place of the white wine if desired.
- Store leftovers in an airtight container for up to 2 days in the refrigerator.
- Reheat in the microwave or oven.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.