Slow Cooker Salmon

Compared to baking or grilling, the slow cooker’s gentle, moist heat makes it nearly impossible to dry out the fish — you don’t have to watch the clock or flip anything. It won’t give you a crispy, seared crust like grilling does, but it wins on convenience and consistency for a busy weeknight.

You can even use your slow cooker to make Crock Pot Shrimp Scampi Recipe and Crock pot Shrimp Jambalaya Recipe.

Why You’ll Love Slow Cooker Salmon 

• One Pot Recipe – Everything cooks easily in the slow cooker which means less mess.
• Healthy – Salmon is packed with protein and omega-3 fatty acids, which support heart health, so this is a simple way to get a nutritious dinner on the table without any extra effort.
• Meal Prep – Cook a big batch, then flake it into salads, grain bowls, or pasta throughout the week. It keeps well in the fridge for up to 3 days, so lunch is ready to grab and go.
• Customizable – Add your favorite seasoning and cook vegetables such as cherry tomatoes and asparagus right in the crockpot for an easy meal idea.
• Budget Breakdown: This recipe costs about $21.89 total, or just $3.65 per serving for 6 servings — a fraction of what you’d pay for salmon at a restaurant, and about the same as buying one salmon fillet from the seafood counter. Add a bag of rice and a veggie side, and you’ve got a complete family dinner without breaking the budget.

Ingredients

• Salmon – We like cooking skin-on salmon fillets because the skin helps hold the fillet together as it cooks and makes it easy to lift out. One large fillet or a few individual fillets both work — thicker fillets need closer to the full cook time, while thinner ones may be done sooner.
• Lemons – Adds amazing flavor to the salmon
• Extra-Virgin Olive Oil – Feel free to substitute with vegetable oil or avocado oil
• Sweet Paprika – See Best Paprika Substitute if you are out
• Chili Powder – See The Best Chili Powder Substitute if you are out
• Garlic Powder – You can also use mince garlic cloves
• Italian Seasoning
• Vegetable or Chicken Broth – If you are out, see Chicken broth substitutes

Scroll to the bottom for the full recipe in the recipe card.

How to Make Salmon in the Slow Cooker

Step 1 – Slice one of the lemons and place them in the bottom of a slow cooker (6 quarts or larger). 

Step 2 – Place the salmon fillets into the slow cooker on top of the lemon slices, skin side down. 

Step 3 – Drizzle the olive oil on top of the salmon and brush it all over the top of the salmon with a basting brush. 

Step 4 – In a small mixing bowl, stir together the paprika, chili powder, garlic powder, Italian seasoning, kosher salt and pepper.  Sprinkle it on top of the salmon and rub it around evenly with the basting brush. 

Step 5 – Pour the broth into the crock pot around the salmon (do not pour over the salmon or it will remove the seasonings from the salmon fillets). 

Step 6 – Cover with lid and slow cook on high for 1 hour or on low for 2 hours until the salmon filet is cooked through (internal temperature of 145 degrees F) and flakes easily with a fork. 

• Step 7 – Remove the salmon from the liquid in the crock pot. Serve with the remaining lemon juiced over the top and enjoy! 

Recipe Tips

• Easy Lift-Out – Salmon is delicate once it’s cooked through, so line the bottom of the slow cooker with a piece of parchment paper before adding the lemon slices. When the salmon is done, lift it out using the parchment paper instead of a spatula so the fillets stay in one piece.
• Cooking Time – Each crock pot cooks a bit differently, so I recommend using an instant read meat thermometer to confirm doneness. Insert it into the thickest part of the fillet, away from the bottom of the slow cooker, and pull the salmon once it reads 145 degrees F.
• Cooking a Bigger Batch – If you need to feed a crowd, stack a second layer of salmon on top of the first with a piece of parchment paper between the layers, and add a little extra broth so the liquid reaches partway up the top layer. The bottom layer will finish first, so check it a few minutes before the top.”
• Seasoning Salmon – Make sure to coat the salmon completely for the best flavor.

Flavor Variations

• Garlic Butter – Melt 2 tablespoons of butter and mixed with ½ tablespoon of minced garlic and chopped parsley for a delicious addition
• Honey Soy Glaze – For a delicious variation, mix together 2 tbsp of soy sauce, 1 tbsp of honey or brown sugar and 1 tsp of ginger. Add this mixture to the salmon for amazing flavor.
• Quick Dill Sauce – Stir together ½ cup sour cream or plain yogurt, 1 tablespoon fresh lemon juice, and 1 tablespoon chopped fresh dill. Spoon it over the warm salmon right before serving
• Spicy – If you prefer a hint of spice, rub 1 tsp of cajun seasoning right before cooking.

Common Mistakes to Avoid

Every slow cooker (and every salmon fillet) is a little different, so treat the cook time as a guide, not a rule. Thinner fillets can be done in as little as 45 minutes on HIGH, while a thick, center-cut fillet may need the full hour. Start checking 10-15 minutes before the recipe time is up, and pull the salmon as soon as it flakes easily with a fork and reaches 145 degrees F — a few extra minutes in a hot slow cooker is enough to turn tender salmon dry and rubbery.

What to Serve with Slow Cooker Salmon

Salmon and rice are a classic pairing — the rice soaks up all that lemony pan juice. Try it over Instant Pot White Rice or Lemon Rice, or round out the plate with one of these other sides:

• Crock Pot Potatoes
• Air Fryer Broccoli
• Steamed Asparagus Recipe
• Best Mashed Potatoes
• Cauliflower Mashed Potatoes Recipe
• 90 Second Keto Bread

Storage and Reheating Tips

• Storing – Store any leftover salmon in an airtight container for up to 3 days in the refrigerator. 
• Freezer – Freeze the leftovers in individual portions wrapped in plastic wrap and then aluminum foil. Freeze for up to 2 months then thaw in the fridge when ready to serve.
• Reheating – Heat in a skillet over low heat, in a 275°F oven for about 10 minutes, or serve cold on top of your favorite salad

3 Ways to Use Up Leftover Salmon

• Salmon Salad – Flake the cold salmon into a green salad or over rice for an easy lunch.
• Salmon Pasta – Toss chunks of salmon with pasta, olive oil, lemon juice and parmesan for a 10-minute dinner.
• Salmon Patties – Mix flaked salmon with breadcrumbs, an egg and a little mayo, then pan-fry into patties for a whole new meal.