Slow Cooker Salmon with Creamy Lemon Sauce

Slow Cooker Salmon with Creamy Lemon Sauce

This Slow Cooker Salmon recipe yields tender, flaky fish, topped with a luscious creamy lemon sauce. Easy to put together, super flavorful, and cooked to a juicy perfection right in your slow cooker.

Yield :    6 servings
Prep Time :  10 mins
Cook Time : 140 mins
Total Time : 150 mins


  • 3 lemons, divided
  • 1.5 to 2 pounds skin-on salmon fillet
  • cooking spray
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon sweet paprika, or to taste
  • 1/2 teaspoon chili powder, or to taste
  • 1 teaspoon garlic granules, or garlic powder
  • 1 teaspoon Italian Seasoning
  • 1 cup low-sodium vegetable broth
  • juice of 1 lemon

  • 3 tablespoons lemon juice (I just scoop out juice from the slow cooker where the fish was cooked)
  • 1/4 cup chicken broth, water, OR white wine
  • 2/3 cup heavy cream
  • 1/8 teaspoon lemon zest
  • chopped fresh parsley, for garnish


  • Line slow cooker with a large piece of parchment paper.
  • Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.
  • Place salmon on top of lemon slices; spray salmon with cooking spray and season with salt, pepper, paprika, chili powder, garlic granules, and Italian Seasoning. Using your fingers, rub the seasoning all over the salmon.
  • Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.
  • Liquid should come about halfway up the fillet.
  • Cook on LOW for 2 hours, or until opaque and flaky.
  • Preheat oven to 400F.
  • Lift up the slow cooker bowl and pop it in the oven for about 5 to 8 minutes to get a bit of that browning on top of the fish. (Most slow cooker bowls can handle oven heat up to 400F)
  • Remove from oven and lift out the fish by the parchment paper; transfer to a cutting board and set aside.

  • Set a small saucepan or pot over medium-high heat and stir in lemon juice, broth, and cream.
  • Bring to a simmer.
  • Set heat to LOW; cover the pot and cook for 8 minutes. 
  • Uncover; stir in lemon zest, set heat to HIGH and cook for 2 more minutes, or until sauce has thickened a bit and reduced. 
  • Remove from heat; taste for seasonings and adjust accordingly.
  • Cut up the salmon into individual fillets.
  • Pour sauce over the fillets and garnish with parsley.
  • Serve with lemon wedges.

Recipe adapted from : @

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