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

Cost: TOTAL RECIPE COST: $21.89, COST PER SERVING (6 servings): $3.65

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 1 lemon and place the slices in the bottom of a 6-quart (or larger) slow cooker.
Place 2 pounds salmon skin-on fillets into the slow cooker on top of the lemon slices, skin side down.
Drizzle 1 tablespoon olive oil over the salmon and use a basting brush to spread it evenly.
In a small bowl, stir together ½ teaspoon sweet paprika, ½ teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Sprinkle the seasoning mixture evenly over the salmon and gently rub it in with the basting brush.
Pour ¼ cup vegetable or chicken broth into the slow cooker around the salmon, being careful not to pour it directly over the fish.
Cover and cook on HIGH for 1 hour or LOW for 2 hours, until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
Carefully remove the salmon from the slow cooker.
Juice the remaining lemon over the salmon before serving.
Serve warm 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