Slow Cooker Salmon

5 from 1 vote

Cooking Slow Cooker Salmon is a game changer for my family! It cooks tender, juicy and with very little effort. Perfect for a weeknight meal or feeding a crowd.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

2 pounds Salmon skin-on fillets
2 Lemons divided
1 Tablespoons Olive Oil
½ teaspoon Sweet Paprika
½ teaspoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ cup Vegetable or Chicken Broth

Instructions

Slice one of the lemons and place them in the bottom of a slow cooker (6 quarts or larger).
Place the salmon fillets into the slow cooker on top of the lemon slices, skin side down.
Drizzle the olive oil on top of the salmon and brush it all over the top of the salmon with a basting brush.
In a small mixing bowl, stir together the paprika, chili powder, garlic powder, Italian seasoning, salt and pepper. Sprinkle it on top of the salmon and rub it around evenly with the basting brush.
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).
Cover and cook on high for 1 hour or on low for 2 hours until the salmon is cooked through (internal temperature of 145 degrees F) and flakes easily with a fork.
Remove the salmon from the liquid in the crock pot. Serve with the remaining lemon juiced over the top and enjoy!

Video

Notes

Refrigerate any leftover salmon in an airtight container for up to 3 days.

Each crock pot cooks a bit differently, I recommend using an instant read meat thermometer to confirm that the salmon is cooked through to a safe internal temperature before removing it from the crock pot.

Nutrition

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