I recently started cooking our salmon in the slow cooker and WOOOWWWWWWEEEEEEEE!
Yes, you can absolutely cook salmon in the slow cooker. And it’s crazy delicious. Yes, it’s better than baked. And better than grilled. (In my opinion.)
Why? Because the end result is a softer, flakier, more tender fish. And it seems to soak up the flavors better.
This is a “classic” flavor combination for salmon and seafood in general: lemon and dill.
Before we get to the recipe, a few tips for you:
- Use parchment paper to line the base of the slow cooker.
- Place the salmon in first.
- Lay completely flat. If you’ve cut them up into smaller fillets, arrange them in single layer in the base and on top of the parchment paper.
- Add the fruit and spices on top. (Same for adding sauces over the top, more slow cooker salmon recipes coming soon!)
- Plan for up to 1 1/2 hours of cook time, but you’ll probably only need an hour.
- Cook on high.
- If your slow cooker runs hot, add 1/4 cup of water on top of the parchment paper before you add the salmon. You don’t want the high heat of a “overly hot slow cooker” to dry out your salmon!
When it comes to cooking salmon in the slow cooker, it should only take an hour on high. But if your salmon is thicker, you might need an hour and a half. Usually an hour works for me, but I did have to add 15 minutes for one particular fillet that we slow cooked recently. So plan “loosely” for the cooking time.
Now that we’ve got the how-tos and the tips shared, let’s get to the recipe…
- 1 lb. salmon fillet, cut into 4 meal size portions
- Salt and pepper
- Juice from 2 lemons
- 2 sprigs fresh dill, finely chopped
- Fresh veggies, as side dish
- 1 cup brown rice, as side dish
- Place a large piece of parchment paper into the base of the slow cooker. The parchment paper is to make it easier to lift the salmon out of the slow cooker after it cooks.
- Place the 4 salmon fillets flat on the parchment paper. Sprinkle each with little salt and pepper over the top. Drizzle lemon juice over the salmon pieces. Place fresh chopped dill sprigs on salmon.
- Set on high and cook for 1 hour.
- Cook rice, as directed.
- Prepare veggies, as needed.
- Once salmon is cooked, carefully lift it out of the slow cooker onto a shallow serving dish. Remove skin before serving.
- Serve Lemon & Dill Salmon with rice and veggies.
Pin all of our 31 Days of Summer Slow Cooker Recipes here!
Erin’s Personal Recommendations for Slow Cooker Supplies:
- Crockpot 6 quart Programmable Touch Screen ~ Great price for great slow cooker!
- All Clad 7 qt ~ A great slow cooker with a cast aluminum insert that can brown meat on the stove top and then go straight into the slow cooker. One dish dinner!
- Crockpot 6 quart programmable ~ Slow Cooker with WeMo, a free smartphone app.
- Instant Pot, 6 qt ~ reasonably priced instant pot, if time = money, then you need this in your kitchen.
- Slow Cooker Liners ~ because less mess equals more fun in the summer sun!
See all of our 31 Days of Summer Slow Cooker Recipes here!
Other 31 Days of Series to check out:
- 31 Days of 31-Minute Dinners
- 31 Days of Breakfast Recipes
- 31 Days of Budget Friendly Paleo Recipes
- 31 Days of Chili, Soups & Stews
- 31 Days of Freezer Cooking Recipes
- 31 Days of Gluten Free Meals
- 31 Days of Grilling Recipes
- 31 Days of Healthy Snacks
- 31 Days of Holiday Sweets & Treats
- 31 Days of Rotisserie Chicken Recipes
- 31 Days of School Lunchbox Ideas
- 31 Days of Skillet Dinner Recipes
- 31 Days of Slow Cooker Meals