This Slow Cooker Salmon recipe makes tender, flaky fish, topped with a luscious creamy lemon sauce. Easy to put together, super flavorful, and cooked to a juicy perfection right in your slow cooker.

AN EASY SALMON RECIPE THAT’S BIG ON FLAVOR

How do you prepare salmon with minimum effort and maximum flavor? Toss it in the slow cooker, set it, and forget it! I mean, don’t completely forget it. Come back in 2 hours to eat it, please.

This is the easiest way to cook salmon and the taste is excellent! It’s also very healthy, and Low Carb. Can be good for a Keto diet, as well, but watch your protein intake. Grams of protein per day should equal your body weight. Example: 150 pounds = 150 grams of protein per day, or less.

Moreover, since the fish cooks in liquid consisting of broth and lemon juice, it remains moist and flavorful all throughout.

Preparing salmon with the slow cooker method is a good way to ensure tender, juicy salmon each and every time. When done, we’re also going to make a quick creamy lemon sauce to go with our dinner.

If you’re not into using a slow cooker, try this Pan Seared Salmon with Lemon Garlic Cream Sauce.

HOW TO COOK SALMON IN A SLOW COOKER

First, you want to choose a fresh salmon fillet that’s around 1.5 to 2 pounds. You can also use smaller, individual fillets – it doesn’t have to be just like the one you see here.
Next, line your slow cooker with parchment paper, and arrange lemon slices right down the middle.

Set the salmon fillet over the lemon slices and season with salt, pepper, chili powder, paprika, garlic powder, and Italian Seasoning. I used garlic granules which is dehydrated finely minced garlic with a stronger taste than garlic powder. Also, if you have a favorite seasoning rub for fish, you can use that, instead.
Our following step is to pour some vegetable broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.
Finally, set your slow cooker on LOW and cook for 2 hours.
When fish is done, lift up the slow cooker bowl and pop it in the oven for several minutes to get a bit of that browning on top of the fish.

Remove from oven and lift out the fish by the parchment paper.

CREAMY LEMON SAUCE

Combine lemon juice, chicken broth, and heavy cream in a small pot or saucepan and cook for 8 minutes, covered, on LOW.
Remove cover, set heat to HIGH, and continue to cook until sauce has reduced and thickened; about 2 more minutes.
Drizzle sauce over fish, garnish with fresh parsley, and serve with lemon wedges.

HOW TO USE UP LEFTOVER SALMON

Cooking a large piece of salmon in the slow cooker is a great way to meal prep for the week. You can chop up the fillets and add some of it to a soup, or on top of a salad. Try it with my Salmon Cobb Salad.
You can also make salmon cakes, or even stir some into a casserole.

HOW TO STORE COOKED SALMON

Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days.

HOW TO FREEZE COOKED SALMON

Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months.
When ready to serve, let salmon thaw overnight in the fridge. Transfer the fish to a rimmed baking sheet and warm it at 275F for about 15 minutes. Fish is done when internal temperature reaches 130F.

MORE SALMON RECIPES

ENJOY!