Slow cooker salmon is delicious, easy and just about foolproof. Add in this amazing dill sauce of and you have a star-studded main course that you can set and walk away from while
"Why would I want to make salmon in the slow cooker?" Every time I share this recipe, this is the question I get in return.
Every recipe can be made using more than one method of cooking. Baking and pan frying are most definitely the most popular ways to make salmon. BUT salmon in a slow cooker is delicious, easy, and almost fool-proof. Slow cooking salmon is much more forgiving than high-heat cooking.
I started making this recipe for timing reasons. I could put the fish in and head out to pick up kids from various activities. An hour or so later, I would come home to a dinner that was ready to serve.
However, even on days when timing isn't an issue, I find myself wanting to use my crockpot. The moist environment of the slow cooker yields tender, juicy, and downright awesome fish.
To make this amazing salmon recipe you will need;
- Salmon filet - skin on
- Lime - juiced
- Extra-virgin olive oil
- Soy sauce
- Maple syrup - natural is always my preference
- Fresh dill
- Garlic - fresh, minced
- Sea Salt & black pepper
- Parchment paper
🐠How to make slow cooker salmon
First, spray your slow cooker with a non-stick cooking spray. Next, place two pieces of parchment paper in an "+" in your crockpot. This will allow you to remove the fish after cooking without breaking it apart. If you prefer, you can use a slow cooker liner instead.
In a mixing bowl, mix together lime juice, olive oil, soy sauce maple syrup, dill, and garlic and set aside.
Place salmon fillets into the bottom of the slow cooker. Sprinkle salt and pepper over salmon. Next, spoon your sauce mixture over your fish.
Cover and cook on low for 1.5 - 2 hours. Keep in mind that every slow cooker is a little different. The first time you make this recipe, you will want to keep an eye on your fish starting at about an hour. Fully cooked fish is opaque and flaky.
Using the sides of the parchment baking paper as handles is the easiest way to remove salmon from an oval slow cooker.
You can prep your slow cooker salmon recipe earlier in the day by placing it in a zip-top bag with all the ingredients. This will allow the fish to marinate for a couple of hours and will yield great results.
This delicious crock pot fish is delicious served hot or cold. It is great served over white or brown rice. Cauliflower rice, mashed cauliflower or mashed potatoes also make a great serving bed for this fish.
Steamed broccoli, spinach or zucchini and squash parmesan and roasted butternut squash all make for great side veggies. A glass of white wine always makes a wonderful "side dish" as well 😉
- Use aluminum foil in the place of parchment paper, if necessary.
- Lemon juice can be substituted for lime in the recipe
- One teaspoon of garlic powder can be used in the place of fresh minced garlic.
- Not a fan of dill? This recipe works equally well with a teriyaki sauce for amazing teriyaki salmon!
If you love this recipe, please let me know in the comment section below!
Store leftover salmon in an airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
😉Hints & hacks
- Depending on the size of your slow cooker, this recipe is great for cooking salmon in bulk. You can cook as much as you can fit into an even layer in your slow cooker. It is great to make in advance and use in salads and other recipes all week long.
- Confirm that your salmon is cooked all the way through using a meat thermometer. The FDA recommends that salmon be cooked to an internal temp of 145 degrees. Be sure to insert the thermometer into the thickest portion of the salmon.
- If you are in the market for a new slow cooker, my favorite comes with a built-in thermometer!
- If you want to brown the top of your fish, remove slow cooker pot and place in oven for a few minutes. Most slow cooker pots can handle oven heat up to 400°. Refer to your user manual if you have concerns.
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Lazy Slow Cooker Dill Salmon
- Place slow cooker liner or parchment paper in pot. If using parchment paper, use two pieces the cross in the pot like a “T”
- Place fish in pot, skin side down1.5 - 2 lb Fresh salmon filet
- Sprinkle salt and pepper over fish1¼ teaspoon kosher salt, ½ teaspoon pepper
- Mix other ingredients together to form a chunky paste and spoon over fish1 lime, juiced, 2 tablespoon olive oil, 2 tablespoon soy sauce, 2 tablespoon maple syrup, 2-3 tablespoon fresh dill, chopped, 1 tablespoon minced/chopped garlic
- Cook on low for 1½ - 2 hours until fish is opaque and flaky (each slow cooker is different, mine is generally perfectly done in 1½ hours)