Cooking salmon in the slow cooker produces perfectly cooked salmon with minimal effort. With just a few ingredients, this recipe is both healthy & easy.
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.
I recently got this beautiful king salmon from Sizzlefish and being so pretty I didn’t want to add too many other ingredients to it.
I kept the instructions vague by listing 1-2 lbs of salmon. It’s really however much your slow cooker will fit. For this one, I used my 3.5-quart fit a little under a pound so I ended up using approximately 3/4 lb of Sizzlefish‘s king salmon.
If you want to use more, you can layer your salmon by lining the slow cooker with a piece of parchment paper, adding your salmon, and then adding another piece of parchment paper with more salmon on top. Like stacking the salmon in rows. If you don’t feel confident doing that then leave it at 1 row for now.
You can spray your slow cooker with cooking spray or you can line your slow cooker with parchment paper of aluminum foil.Print
Slow Cooker Lemon & Dill Salmon
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 2 servings
- 1-2 lb salmon
- 2 garlic cloves, minced
- Handful of fresh dill
- 1 lemon, sliced
- Salt & pepper to taste
- 1 tsp extra-virgin olive oil
- 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 hour or LOW 2.
Nope, no water is needed. I understand this is still a hard concept for some people to swallow. So while I did not use any water, if it makes you feel more comfortable then go ahead and add 2-4 tablespoons of water into the slow cooker before you add the salmon down. If your slow cooker heats on the higher side then I actually recommend using the water but again it’s not necessary; it won’t change the taste whether you use the water or not.
My salmon always seems to cook in less than an hour. The white stuff you see on the salmon is its ‘sweat’. It’s totally normal and fine to eat if you want. I always scrape it off.
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