Cooking salmon in the slow cooker produces perfectly cooked salmon with minimal effort. Using just a few ingredients, this low-carb, paleo, and whole30 recipe is not only healthy but easy too.
You knew you could make salmon the slow cooker right? You can pretty much make anything in the slow cooker in my opinion including fish.
How much salmon to use
I kept the instructions vague by listing 1-2 lbs of salmon. It’s really however much your slow cooker will fit. I used a large 1.5 pound salmon filet and my 6-quart slow cooker . I could have cut the fish into pieces to make it fit in my smaller 3.5-quart .
If your salmon doesn’t fit across the bottom of the slow cooker, you can layer your salmon by adding your salmon, and then adding a piece of parchment paper, then more salmon on top, then another piece of parchment. Like stacking the salmon in rows.
Rub the salmon with a little bit of oil (I used extra-virgin olive oil) or you can even spray it lightly with cooking spray. Then you add the salt, pepper, garlic and dill. That’s it. I prefer to always cook salmon with the skin on, regardless of the method of cooking but if you want to take the skin off you can. When it’s done cooking, the skin should slide right off. To ensure that the salmon doesn’t stick to the slow cooker, you have 3 options: you can spray the slow cooker with cooking spray, line it with parchment paper or line it with aluminum foil.
As you see in the pics, I spray with cooking spray but the other 2 options are better for minimal clean up. Nope, no water is needed. I understand this is still a hard concept for some people to swallow. So while I never use any water, if it makes you feel more comfortable to do so, go ahead and add 1-2 tablespoons of water into the slow cooker before you add the salmon down. Trust me though, it’s not needed.
How long the salmon will take to cook will depend on how much salmon you’re using and how thick it is. My 1.5 pounds took a little under 2 hours on HIGH to cook. 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 the salmon is its ‘sweat’. It’s totally normal and okay to eat. If there’s a lot, I’ll scrape if off otherwise I don’t bother.Print
- 1–2 lbs salmon
- 1 garlic clove, minced
- 1 lemon, sliced
- Salt & pepper to taste
- 1 tsp extra-virgin olive oil
- Handful fresh dill, loosely chopped
- Spray slow cooker generously with cooking spray or line with parchment paper.
- Rub salmon with olive oil then season with salt, pepper, garlic and fresh dill.
- Add salmon to the slow cooker. Top with lemon slices.
- Cook HIGH 1-2 hours or LOW 2-4.
This works with all types of salmon whether it be coho, sockeye, etc. If you don’t have fresh dill, you can substitute your favorite herb. Dry herbs can be used instead of fresh.
Other slow cooker salmon recipes you might enjoy:
Low-carb, keto, paleo, whole30 – this recipe covers it all. I like to serve this salmon with a simple salad and either potatoes or riced cauliflower, depending on my diet. Here is 3/4 lb of salmon made in a smaller 3.5-quart slow cooker.
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