Slow Cooker Salmon with Creamy Lemon Sauce
Jan 30, 2019, Updated Jun 26, 2023
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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.
Along with this salmon, take your seafood dishes to the next level by making my delectable branzino and grilled swordfish recipes, too. The branzino fish is tender and flavorful, perfect for a sophisticated touch. Meanwhile, the swordfish is hearty and savory, making it a dish you’ll want to make on repeat!
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 that you can drizzle over the fish and a bed of creamy risotto or garlic mashed potatoes.
If you’re not into using a slow cooker, try this creamy salmon recipe, or go all-in on the seafood with this crab stuffed salmon!
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 the salmon from the 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 patties, 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
- Garlic Butter Baked Salmon
- Pesto Salmon
- Flourless Salmon Piccata in Foil
- Maple Mustard Salmon in Foil
- One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts
ENJOY!
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Slow Cooker Salmon with Creamy Lemon Sauce
Ingredients
FOR THE SALMON
- 3 lemons,, divided
- 1.5 to 2 pounds skin-on salmon fillet
- cooking spray
- salt and fresh ground pepper, to taste
- 1/2 teaspoon sweet paprika, or to taste
- 1/2 teaspoon chili powder, or to taste
- 1 teaspoon garlic granules, or garlic powder
- 1 teaspoon Italian Seasoning
- 1 cup low-sodium vegetable broth
- juice of 1 lemon
FOR THE CREAMY LEMON SAUCE
- 3 tablespoons lemon juice , (I just scoop out juice from the slow cooker where the fish was cooked)
- 1/4 cup chicken broth, water, OR white wine
- 2/3 cup heavy cream
- 1/8 teaspoon lemon zest
- chopped fresh parsley, for garnish
Instructions
FOR THE SALMON
- Line slow cooker with a large piece of parchment paper.
- Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.
- 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.
- Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.
- Liquid should come about halfway up the fillet.
- Cook on LOW for 2 hours, or until opaque and flaky.
- Preheat oven to 400F.
- 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)
- Remove from oven and lift out the fish by the parchment paper; transfer to a cutting board and set aside.
FOR THE CREAMY LEMON SAUCE
- Set a small saucepan or pot over medium-high heat and stir in lemon juice, broth, and cream.
- Bring to a simmer.
- Set heat to LOW; cover the pot and cook for 8 minutes.
- Uncover; stir in lemon zest, set heat to HIGH and cook for 2 more minutes, or until sauce has thickened a bit and reduced.
- Remove from heat; taste for seasonings and adjust accordingly.
- Cut up the salmon into individual fillets.
- Pour sauce over the fillets and garnish with parsley.
- Serve with lemon wedges.
Notes
- Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days.
- 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 a 275F for about 15 minutes. Fish is done when internal temperature reaches 130F.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Do you think this recipe would be possible in an instant pot?
I have not made this recipe in the Instant Pot, but I have made salmon in the instant pot, and it cooks up pretty quickly. You’ll want to arrange the filets on the IP trivet in a single layer. Secure the lid and cook on high pressure for 3 to 5 minutes. Usually, a pound of fish needs only 3 minutes. Then quickly turn the pressure release valve to venting to release the pressure and serve.
Fantastic!!
Thank YOU! I’m very glad you enjoyed it! 🙂
Do you make the sauce in a pan and then transfer to the slow cooker?
Thanks in advance
Hi!
If you scroll down to the recipe card, you’ll see the instructions, in their entirety, for how to make and serve the sauce.
You want to make the sauce in a saucepan and then serve it with the salmon. You don’t need to transfer it to the slow cooker. I hope this helps and I hope you’ll get to try it. It’s delicious! 😊
isn’t the point of a slow cooker to not use an oven? so much for this method
You don’t have to do that step – it’s only if you want that bit of char on top of the salmon.
You never show the parchment paper in the pictures! You say to lift it out by the parchment so I assume it isn’t just on the bottom. ???
I too would like to know if this works with frozen salmon??
Yes, it will work. Since you’re cooking from frozen, it might need a little extra time to cook, so I suggest to check it with a thermometer in the thickest part to see if it’s done. Fish is cooked through when internal temperature reaches 145°F.
I just cooked this dish it came out amazing.
I’m very glad you enjoyed it! Thank YOU! 🙂
In the picture it looks like it has some char marks [as if seared]. When I made this, it did not brown, but was more like steaming. Fish cooks so quickly [15 min] in a hot oven, that two hours doesn’t make sense. I will play around with it. I also like my fish to be med-rare and I do not use farmed fish [fed corn/soy], so it tends to be leaner. Half the fun is in the experimenting!
Hi!
I didn’t sear it beforehand. The charmarks on top are there because I put the cooked fish in the oven just to get that browning before serving it with the sauce.
I was so excited to try this. It seems that most people had a great result but somehow it seem that the salmon was missing something and the sauce turned out not very exciting. I combined the spices but didn’t use all of them to sprinkle in the salmon because I didn’t wanna go over-kill but maybe I should have? Maybe more salt should have been added to the spice mixture? I must say, though, that the salmon was incredibly tender. Also the sauce did not really thicken. What was I missing here? Thanks for your input!
Can you let this go for longer than 2 hours? Or instant pot on keep warm? Would like to try this but would need it to go longer.
I’m wondering this too! Can I go longer than 2 hours on low? Then just do the brown at the end? Thanks!
You can try that, but keep in mind that fish doesn’t need much cooking time. 2 hours on LOW is enough time, and anything longer than that might overcook the fish and dry it up.