Slow 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.

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

before

How To Make Salmon In The Slow Cooker

Slow Cooker

1. Spray the slow cooker with cooking spray. Add the salmon to the slow cooker.
2. Season the salmon with salt, pepper, and the Italian seasonings. Add the onion, garlic, bell pepper, garlic, and tomatoes on top of the salmon. 
3. Cook HIGH 1-2 hours or  LOW 2-4.

Instant Pot 

1. 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.
2. Stir in the tomatoes, Italian seasoning, salt, and pepper.
3. Season fish with salt & pepper. Add the salmon to the pressure cooker on top of the tomato mixture.
4. Close lid and seal vent. Select high pressure for 3 minutes. When cooking time is complete, manually quick-release the pressure.

after

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

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