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Crock Pot Salmon

Slow Cooker Salmon with Creamy Lemon Sauce

Katerina | Diethood
This Slow Cooker Salmon recipe yields tender, flaky fish, topped with a luscious creamy lemon sauce. 
Servings : 6 servings
Prep Time 10 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 30 mins

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

WW FREESTYLE POINTS: 3 
 
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 a 275F  for about 15 minutes. Fish is done when internal temperature reaches 130F.   

Nutrition

Serving: 1 fillet with sauce | Calories: 330 kcal | Carbohydrates: 7 g | Protein: 31 g | Fat: 19 g | Saturated Fat: 7 g | Cholesterol: 119 mg | Sodium: 240 mg | Potassium: 857 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 675 IU | Vitamin C: 31.7 mg | Calcium: 55 mg | Iron: 1.7 mg | Net Carbs: 6 g

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.

Course: Dinner
Cuisine: Italian, Macedonian, Mediterranean
Keyword: crock pot, easy salmon recipe, fish, seafood, slow cooker recipes, slow cooker salmon recipe