Slow Cooker Salmon with Creamy Lemon Sauce

4.86 from 49 votes

This Slow Cooker Salmon recipe yields tender, flaky fish, topped with a luscious creamy lemon sauce.

Prep Time10

Cook Time2 20

Total Time2 30

Course: Dinner

Cuisine: Italian, Macedonian, Mediterranean

Keyword: crock pot, easy salmon recipe, fish, seafood, slow cooker recipes, slow cooker salmon recipe

Servings: servings

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

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.

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.

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.