slow cooker salmon

For perfectly cooked salmon, look no further than your slow cooker! The gentle heat of the slow cooker is ideal for rendering salmon fillets flaky and moist. In this recipe, a quick chili spice rub gives the fish loads of flavor, although you can use any spice mix you like, or you can keep it simple with just salt and pepper. The salmon is delicious all on its own, but  I like to turn it into a nutritious, flavor-packed meal with cooked grains, shaved red cabbage, avocado (or any veggies you like) and a Creamy Cilantro Yogurt Sauce or Green Sauce (make the sauce while the salmon cooks). The salmon is also delicious in tacos! Wrap the flaked salmon in tortillas with shaved cabbage, avocado and the yogurt sauce, or keep it simple with shredded Romaine lettuce, sour cream and your favorite salsa. Be sure to use low heat for this recipe, not high (high heat isn’t as consistent and will overcook the fish). This fuss-free technique can also be used for other fish varieties, such as halibut or swordfish. For more slow cooker fish recipes, check out my book, Fresh Flavors for the Slow Cooker!

Slow Cooker Salmon Bowls

chili powder

cumin

brown sugar

limes

Water

salmon

Salt and black pepper

grains,

red cabbage

avocado

Cilantro Yogurt Sauce

Toasted pepitas

In a small bowl, mix together the chili powder, cumin and brown sugar.

Mix the spice rub (if using)

Line a 5- to 7-quart slow cooker with a large piece of heavy duty aluminum foil so that it extends over the sides (this will make it easy to pull the fish out later). Arrange the lime or lemon slices along the bottom of the slow cooker and pour in enough water to come just to the top of the slices.

Season the salmon fillets with salt and pepper, then rub each with the spice rub (you might not need it all). Arrange the salmon fillets on top of the citrus slices in the slow cooker in an even layer. Cover and cook on low until the salmon is tender and flakes easily with a fork, about 1 to 1 1/2 hours (high heat is not recommended).

Assemble the slow cooker

Holding onto the foil handles, transfer the salmon to a large baking sheet. Serve the fillets whole, or flake them into chunks. To make power bowls, arrange the salmon over cooked grains with shaved cabbage and avocado slices. Drizzle with cilantro yogurt sauce or green sauce. Sprinkle with toasted pepitas, if you wish!

Finish and serve

This quick and easy meal is made with a large salmon filet, popular seasonings, lemon slices, and white wine for a delicious dish everyone is sure to enjoy.

Slow Cooker Salmon

salmon on)

lemon (one juiced, one cut into rounds)

garlic

kosher salt

black pepper

white wine (Pinot Grigio)

lemon ((juiced))

butter

dill (for garnish)

Line the slow cooker pot with a large piece of parchment paper. Layer half of the lemon rounds to the bottom of the slow cooker along with the 3 cloves of garlic, lay the salmon filet over top.

Season the salmon filet with salt and pepper. Pour in the wine and lemon juice, top with the other half of the lemon rounds and butter pieces.

Cook on LOW for 2 hours or until flaky and opaque. USDA recommends cooking salmon to 145° degrees Fahrienheit. Garnish with the fresh dill and serve. Enjoy!

Top 2 slow cooker salmon recipes from across the web

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Slow Cooker Salmon Bowls

Slow Cooker Salmon

Top 2 slow cooker salmon recipes from across the web

The most viewed slow cooker salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Salmon Bowls

Slow Cooker Salmon

The most viewed slow cooker salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine