Slow Cooker Salmon with Lemon and Dill
This slow cooker salmon is the easiest way to cook fish at home that turns out buttery in texture and so flavorful every single time. Pair with a side dish for an easy weeknight meal that's impressive and stress-free.
Ingredients
- 4 salmon fillets about 6 ounces each Note 1
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter melted (or olive oil)
- 2–3 cloves garlic minced or finely grated
- 1 lemon zested and juiced
- 6-8 thin lemon slices plus more for serving
- ¼ cup low-sodium chicken broth or dry white wine
- 1 teaspoon Dijon mustard optional, for depth
- ½ teaspoon honey optional, for balance
- 2 tablespoons fresh dill chopped, plus more for serving
Instructions
- Tear off a piece of parchment paper long enough to cover the bottom of the long side of the crockpot.
- Season both sides of the salmon fillets lightly with salt and black pepper, then arrange them near each other on the parchment paper and carefully lower the salmon on the parchment paper into the crockpot (the parchment acting as a sling). Fold the excess paper edges so the salmon is exposed and not covered.
- In a small bowl, whisk together melted butter, minced garlic, lemon zest and juice, broth, Dijon mustard (if using), and honey. Pour this mixture evenly over the salmon.
- Layer lemon slices and fresh dill over the fillets. Cover and cook on low for 1½ to 2 hours, until the salmon flakes easily with a fork. Avoid overcooking; the fish will continue to cook slightly after removing from the heat.
- Slowly lift the salmon out of the crockpot, tilting slightly to let the juices drain off of the parchment paper and transfer to a serving platter.
- Garnish with extra fresh dill and fresh slices of lemon before serving.
Notes
Note 1: Look for salmon fillets that are a similar size for even cooking. Buy salmon with the skin on.
Storing Tips:
- Store any leftover salmon in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through.
- We don't recommend freezing this cooked salmon as the texture may change once it thaws. It's easy to make this ahead of time since the slow cooker takes about 2 hours to fully cook the fish.
- Store any leftover salmon in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through.
- We don't recommend freezing this cooked salmon as the texture may change once it thaws. It's easy to make this ahead of time since the slow cooker takes about 2 hours to fully cook the fish.
Nutrition
Calories: 355kcalCarbohydrates: 19gProtein: 36gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 109mgSodium: 142mgPotassium: 1118mgFiber: 5gSugar: 6gVitamin A: 301IUVitamin C: 101mgCalcium: 76mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
