Slow Cooker Salmon with Creamy Lemon Sauce Recipe

Introduction

This slow cooker salmon recipe is an effortless way to prepare tender, flavorful fish with a creamy lemon sauce that perfectly complements its delicate taste. With simple ingredients and easy steps, it’s perfect for a healthy weeknight dinner or a special occasion.

Ingredients

• 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 (from the slow cooker where 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

Instructions

1. Step 1: Line the slow cooker with a large piece of parchment paper. Cut one lemon into slices and arrange a layer down the middle of the slow cooker.
2. Step 2: Place the salmon on top of the lemon slices. Spray salmon with cooking spray and season with salt, pepper, paprika, chili powder, garlic granules, and Italian seasoning. Rub the seasoning all over the fish with your fingers.
3. Step 3: Pour the vegetable broth and lemon juice around the salmon in the slow cooker, ensuring liquid comes about halfway up the fillet but not over the top.
4. Step 4: Cook on LOW for 2 hours or until the salmon is opaque and flakes easily with a fork.
5. Step 5: Preheat the oven to 400°F (200°C). Carefully lift the slow cooker bowl and place it in the oven for 5 to 8 minutes to brown the top of the fish.
6. Step 6: Remove the bowl from the oven, lift out the salmon by the parchment paper, and transfer to a cutting board. Set aside.
7. Step 7: For the creamy lemon sauce, combine lemon juice, chicken broth (or substitute), and heavy cream in a small saucepan over medium-high heat. Bring to a simmer.
8. Step 8: Reduce heat to LOW, cover, and cook for 8 minutes. Then uncover, stir in lemon zest, increase heat to HIGH, and cook for 2 more minutes until the sauce thickens slightly.
9. Step 9: Adjust seasoning to taste, then cut salmon into individual fillets.
10. Step 10: Pour the creamy lemon sauce over the fillets, garnish with fresh parsley, and serve with lemon wedges.

Tips & Variations

• For extra flavor, try adding a few sprigs of fresh dill or thyme on top of the salmon before cooking.
• Substitute coconut milk for heavy cream to make a dairy-free version of the sauce.
• If you don’t have parchment paper, you can lightly oil the slow cooker, but parchment makes clean-up easier.
• Serve with steamed vegetables or a crisp salad for a complete meal.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the salmon from drying out. The sauce may thicken upon cooling; add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

It’s best to use fresh or fully thawed salmon for even cooking. If using frozen, thaw completely in the refrigerator before beginning.

What if I don’t have a slow cooker oven-safe bowl?

If your slow cooker insert isn’t oven-safe, transfer the cooked salmon to an oven-safe dish before broiling to brown the top, or skip the oven step and serve directly.

Slow Cooker Salmon with Creamy Lemon Sauce Recipe

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4.9 from 88 reviews

A delicate and flavorful slow cooker salmon recipe served with a creamy, tangy lemon sauce. The salmon is gently cooked on a bed of lemon slices in a slow cooker, then finished in the oven for a slight browning. The dish is complemented by a rich lemon cream sauce, making it an easy yet elegant meal perfect for any occasion.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

For the Salmon

• 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

For the Creamy Lemon Sauce

• 3 tablespoons lemon 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

Instructions

1. Prepare the Slow Cooker: Line the slow cooker with a large piece of parchment paper for easy cleanup and to prevent the fish from sticking.
2. Arrange Lemon Slices: Cut one lemon into thin slices and lay them in a layer down the middle of the slow cooker as a flavorful bed for the salmon.
3. Season the Salmon: Place the skin-on salmon fillet on top of the lemon slices. Spray the salmon with cooking spray. Season all over with salt, freshly ground pepper, sweet paprika, chili powder, garlic granules, and Italian Seasoning. Use your fingers to rub the seasonings evenly into the salmon.
4. Add Broth and Lemon Juice: Pour 1 cup of low-sodium vegetable broth and the juice of 1 lemon around the salmon in the slow cooker, being careful not to pour directly over the fish. The liquid should come about halfway up the sides of the fillet.
5. Cook the Salmon: Cover and cook the salmon on LOW for 2 hours, or until the fish becomes opaque and flakes easily with a fork.
6. Preheat Oven: While the salmon cooks, preheat your oven to 400°F (204°C).
7. Bake for Browning: Once cooking in the slow cooker is complete, carefully lift the slow cooker bowl and place it in the preheated oven for 5 to 8 minutes. This step gives the top of the salmon a lovely browned finish. Remove from oven afterwards.
8. Remove Salmon: Using the parchment paper, lift the salmon out of the slow cooker and transfer it to a cutting board. Set aside.
9. Make Creamy Lemon Sauce: In a small saucepan over medium-high heat, combine 3 tablespoons of lemon juice (from the slow cooker liquid), 1/4 cup chicken broth (or water or white wine), and 2/3 cup heavy cream. Bring the mixture to a simmer.
10. Simmer Sauce: Reduce heat to LOW, cover the pan, and let the sauce cook gently for 8 minutes to blend flavors.
11. Thicken Sauce: Remove the cover, stir in 1/8 teaspoon lemon zest, increase heat to HIGH, and cook for another 2 minutes or until the sauce thickens slightly and reduces a bit. Remove from heat and adjust seasoning to taste.
12. Serve: Cut the salmon into individual fillets. Pour the creamy lemon sauce over each piece and garnish with fresh chopped parsley. Serve with additional lemon wedges on the side.

Notes

• Use parchment paper to line the slow cooker for easy cleanup and to prevent the fish from sticking.
• Be careful not to pour liquid directly over the salmon to keep the seasoning intact.
• If your slow cooker bowl is not oven safe, skip the oven browning step or transfer salmon to a baking dish before baking.
• Adjust the seasonings like paprika and chili powder according to your heat preference.
• The sauce can be adjusted to your liking by using chicken broth, water, or white wine in place of each other.

Keywords: slow cooker salmon, creamy lemon sauce, healthy salmon recipe, easy slow cooker dinner, lemon salmon, tender salmon, slow cooked fish