Step 1

Line slow cooker with a large piece of parchment paper.

Step 2

Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.

Step 3

Place salmon on top of lemon slices; spray salmon with cooking spray and season with salt, pepper, paprika, chili powder, garlic granules, and Italian Seasoning. Using your fingers, rub the seasoning all over the salmon.

Step 4

Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.

Step 5

Liquid should come about halfway up the fillet.

Step 6

Cook on LOW for 2 hours, or until opaque and flaky.

Step 7

Preheat oven to 400F.

Step 8

Lift up the slow cooker bowl and pop it in the oven for about 5 to 8 minutes to get a bit of that browning on top of the fish. (Most slow cooker bowls can handle oven heat up to 400F)

Step 9

Remove from oven and lift out the fish by the parchment paper; transfer to a cutting board and set aside.

Step 10

Set a small saucepan or pot over medium-high heat and stir in lemon juice, broth, and cream.

Step 11

Bring to a simmer.

Step 12

Set heat to LOW; cover the pot and cook for 8 minutes.

Step 13

Uncover; stir in lemon zest, set heat to HIGH and cook for 2 more minutes, or until sauce has thickened a bit and reduced.

Step 14

Remove from heat; taste for seasonings and adjust accordingly.

Step 15

Cut up the salmon into individual fillets.

Step 16

Pour sauce over the fillets and garnish with parsley.

Step 17

Serve with lemon wedges.