Looking for a simple yet elegant dinner option? This Slow Cooker Salmon is your answer! It’s incredibly easy to prepare and results in tender, flaky fish infused with garlic, lemon, and a hint of white wine. Perfect for busy weeknights or a cozy dinner party, this dish will leave everyone asking for seconds!
Why You’ll Love It:
Minimal Prep: Just a few minutes to prep and let the slow cooker do the magic.
Flavorful and Juicy: Infused with butter, garlic, and lemon—it’s bursting with flavor.
Healthy and Versatile: Packed with protein and omega-3s, plus it pairs well with various sides!
Ingredients:
- 1.5-2 pounds of salmon fillets
- 1 cup white wine (a dry wine like Sauvignon Blanc or Chardonnay works well)
- 3 cloves of garlic, minced
- 1/2 cup salted butter, cut into cubes
- Salt and pepper, to taste
- 1 lemon, sliced
- 1 lemon, juiced
- Fresh dill, for garnish
Ingredient Tips:
Salmon Fillets: Opt for wild-caught salmon if possible; it has a richer flavor and better nutritional profile. Remove any pin bones before cooking.
White Wine: Use a dry white wine that you enjoy drinking. If you prefer to skip the alcohol, substitute with chicken broth or vegetable stock.
Butter: Salted butter adds an extra layer of flavor, but feel free to use unsalted and add a pinch more salt.
Lemon: Fresh lemon juice is key for bright flavor—don’t use bottled!
Instructions:
Prepare the Slow Cooker: Line the interior of your slow cooker with a large sheet of parchment paper to prevent sticking and make cleanup easier.
Layer the Ingredients: Place a layer of lemon slices and minced garlic at the bottom of the slow cooker. Season the salmon fillets with salt and pepper, then place them on top of the lemon and garlic.
Add Liquids and Toppings: Pour the white wine and lemon juice over the salmon. Arrange the remaining lemon slices and butter cubes on top of the salmon fillets.
Cook: Cover the slow cooker and set it to low. Cook for 2 hours or until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Serve and Enjoy: Carefully lift the salmon out of the slow cooker using the parchment paper. Serve immediately, garnished with fresh dill, alongside your favorite sides like roasted vegetables, quinoa, or a crisp salad.
Serving Suggestions:
Pair this salmon with garlic roasted potatoes, steamed asparagus, or a light couscous salad.
For a refreshing side, consider a cucumber-dill salad or a zesty citrus slaw.
Storage and Meal Prep Tips:
Leftovers: Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat in the microwave or on the stovetop over low heat to avoid drying out the salmon.
Freezing: Freeze cooked salmon in a sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Variations:
Herb Swap: Try using fresh parsley or basil instead of dill.
Spicy Kick: Add a pinch of red pepper flakes or drizzle some sriracha over the salmon for a spicy twist.
Citrus Mix: Combine lemon with lime or orange slices for a unique flavor blend.
FAQs:
Can I use frozen salmon? Yes, just make sure to thaw it completely and pat it dry before cooking.
What if I don’t have white wine? No problem! Substitute with chicken broth, vegetable broth, or even a splash of apple cider vinegar for a different flavor.
How do I know when the salmon is done? The salmon is done when it flakes easily with a fork, and the internal temperature reaches 145°F.
Enjoy this effortless yet elegant Slow Cooker Salmon recipe that brings restaurant-quality flavors to your kitchen with minimal fuss!
Slow Cooker Salmon
Ingredients
- 1.5-2 pounds salmon fillets
- 1 cup white wine dry, like Sauvignon Blanc or Chardonnay
- 3 cloves garlic minced
- 1/2 cup salted butter cut into cubes
- salt and pepper to taste
- 1 lemon sliced
- 1 lemon juiced
- fresh dill for garnish
Instructions
- Cover the interior of the slow cooker pot with a sizable sheet of parchment paper.
- Arrange a portion of the lemon slices and minced garlic as a layer at the bottom of the slow cooker, then place a seasoned salmon fillet on top.
- Pour in the wine and lemon juice, and place the remaining lemon slices and butter pieces on the surface.
- Cover and cook the salmon on low for 2 hours, or until the salmon appears opaque. The internal temperature should be around 145 degrees F.
- Serve your slow cooker salmon with your favorite side dishes, such as roasted vegetables or a refreshing salad. Garnish with fresh dill.