Slow cooker salmon
Gently cooked on a bed of lemon slices until it’s meltingly tender, the most forgiving way there is to cook salmon.
- 150 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $4.76 a serving
- 400 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 salmon fillets, about 6 oz each
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped, divided
- ½ cup vegetable broth
From your pantry
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Each serving has about 400 calories, 35 g protein, 4 g carbs and 26 g fat, and costs about $4.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Line the slow cooker with a sheet of , letting it hang over the sides so you can lift the fish out later.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dolly’s tip: The parchment is your handle. Cooked salmon this tender won’t survive a spatula.Lay the lemon slices over the in a single layer.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Set the salmon on the lemons skin side down and the tops with the salt, pepper, garlic and half the dill.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
the oil and lemon juice over the fish, then pour the broth around the edges, not over the top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Cover and cook on low for 1½ to 2 hours, until the salmon flakes easily and the center is opaque.
Timer: 90 min
Dolly’s tip: Start checking at 1½ hours. Thin fillets finish sooner, and the slow cooker can’t undo overcooked fish.Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Lift the out, slide the salmon onto plates and scatter the rest of the dill over.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
