Slow cooker Mediterranean salmon is a fool-proof & flavorful recipe that produces perfectly cooked salmon. Salmon, tomatoes, bell pepper, and fresh herbs cook together in this healthy seafood dish. Instructions to make this easy salmon recipe in the Instant Pot are also included.
I cook salmon in the slow cooker all the time and I understand that doesn’t make sense to a lot of people. Of course it’s faster to cook salmon in the oven or on the stove. I can’t argue that. However if you’re looking to free up your oven, don’t hesitate to throw your salmon in the Crock-Pot!
Ingredients For Slow Cooker Salmon
- Salmon
- Diced Tomatoes
- Bell Pepper
- Onion
- Garlic
- Seasonings: Italian seasoning, salt, pepper
How To Make Salmon In The Slow Cooker
- Spray the slow cooker with cooking spray. Add the salmon to the slow cooker.
- Season the salmon with salt, pepper, and the Italian seasonings. Add the onion, garlic, bell pepper, garlic, and tomatoes on top of the salmon.
- Cook HIGH 1-2 hours or LOW 2-4.
- Turn on pressure cooker to sauté. Once hot, add the oil, onion, bell pepper, and cook 3-5 minutes or until soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
- Stir in the tomatoes, Italian seasoning, salt, and pepper.
- Season fish with salt & pepper. Add the salmon to the pressure cooker on top of the tomato mixture.
- Close lid and seal vent. Select high pressure for 3 minutes. When cooking time is complete, manually quick-release the pressure.
What Type & How Much Salmon To Use
Use your preferred type of salmon whether it be sockeye, coho, etc. I used a casserole-shaped slow cooker so mine fit easily. Most slow cookers are oval shaped so that may not be the case if you have 1 large piece. If your salmon doesn’t fit across the bottom of the slow cooker, you can stack it.
Cooking Time
How long the salmon takes to cook will depend on a few factors. First off, every slow cooker heats differently. The FDA recommends that salmon be cooked to an internal temperature of 145 degrees F. To check, push the tip of a thermometer into the thickest part of the salmon fillet. Rule of thumb is it’s probably done if the flesh flakes easily with a fork. The white stuff you see on salmon is coagulated protein called albumin. It’s normal & safe to eat. If there’s a lot of it I will scrape if off otherwise I don’t usually bother.
FAQs & Tips
- Don’t like salmon? Use a different seafood. This recipe works well with fish like cod or halibut, or even shrimp.
- Store leftover salmon in an air-tight container in the refrigerator for up to 4 days.
- Yes, you can use frozen salmon.
- I used a 6-quart slow cooker or Instant Pot.
Seafood Recipes
Shrimp Boil Casserole
Mediterranean Fish Stew
Low-Country Boil
Seafood Cioppino
PrintSlow Cooker Mediterranean Salmon
Slow cooker Mediterranean salmon is a fool-proof & flavorful recipe that produces perfectly cooked salmon. Salmon, tomatoes, bell pepper, and fresh herbs cook together in this healthy seafood dish. Instructions to make this easy salmon recipe in the Instant Pot are also included.
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
Ingredients
- 1 1/2 pounds salmon
- 24 ounces diced tomatoes with juices
- 1/2 cup onion, diced
- 1 bell pepper, diced
- 1 garlic clove, minced
- 1 tablespoon Italian seasoning (or another dried herb)
- Salt & pepper to taste
- 1 tablespoon oil (for Instant Pot only)
Instructions
- Spray the slow cooker with cooking spray. Add the salmon to the slow cooker.
- Season the salmon with salt, pepper, and the Italian seasonings. Add the onion, garlic, bell pepper, garlic, and tomatoes on top of the salmon.
- Cook HIGH 1-2 hours or LOW 2-4.
- Turn on pressure cooker to sauté. Once hot, add the oil, onion, bell pepper, and cook 3-5 minutes or until soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
- Stir in the tomatoes, Italian seasoning, salt, and pepper.
- Season fish with salt & pepper. Add the salmon to the pressure cooker on top of the tomato mixture.
- Close lid and seal vent. Select high pressure for 3 minutes. When cooking time is complete, manually quick-release the pressure.
- Prep Time: 5 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 2.8 g
- Sodium: 146 mg
- Fat: 5.5 g
- Saturated Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1.6 g
- Protein: 26 g
- Cholesterol: 57.9 mg
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Amy
Saturday 30th of March 2024
Delicious!! We added zucchini & squash as well and cooked all in the crockpot for 3 hrs on high. Very good!!
Kaydence
Thursday 26th of October 2023
Hello, I'm very interested in this recipe, but do you put the salmon skin side down? Or do you have to remove the skin to cook in the slow cooker? Thank you!
Joseph
Wednesday 16th of August 2023
I was excited to try this recipe but this didn't turn out good for me. The salmon (sockeye) was simply matter: it had mass and took up space. There was no flavor and the consistency was rubbery - like it was cooked in a slow cooker. I had mine on low for 3 hours - my timer only goes to 4 hours so I set another timer. The temp was correct but yeah, no bueno. The vegetables were great. They had flavor and were perfectly cooked. I may try again on High for 1-2 hours but I think I'll stick with fish being either grilled, broiled or baked and not cooked in my slow cooker.
On to another of your recipes.
Reese
Thursday 27th of July 2023
This came out fantastic. Healthy and good flavor.
Lynn
Monday 24th of June 2019
Can frozen salmon work as well? If so how long should I leave it in the crockpot
Fit SlowCooker Queen
Wednesday 26th of June 2019
Yes you can use frozen salmon. No need to adjust the recipe, just add the salmon in frozen.