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. 

How do you prepare salmon with minimum effort and maximum flavor? Toss it in the slow cooker, set it, and forget it! I mean, don’t completely forget it. Come back in 2 hours to eat it, please. 

This is the easiest way to cook salmon and the taste is excellent! It’s also very healthy, and Low Carb. Can be good for a Keto diet, as well, but watch your protein intake. Grams of protein per day should equal your body weight. Example: 150 pounds = 150 grams of protein per day, or less.

Moreover, since the fish cooks in liquid consisting of broth and lemon juice, it remains moist and flavorful all throughout.

Preparing salmon with the slow cooker method is a good way to ensure tender, juicy salmon each and every time. When done, we’re also going to use all the remaining juices and make a quick creamy lemon sauce to go with our dinner. 

If you’re not into using a slow cooker, try this Pan Seared Salmon with Lemon Garlic Cream Sauce. 

HOW TO COOK SALMON IN A SLOW COOKER

• First, you want to choose a fresh salmon fillet that’s around 1.5 to 2 pounds. You can also use smaller, individual fillets – it doesn’t have to be just like the one you see here. 
• Next, line your slow cooker with parchment paper, and arrange lemon slices right down the middle. 

• Set the salmon fillet over the lemon slices and season with salt, pepper, chili powder, paprika, garlic powder, and Italian Seasoning. I used garlic granules which is dehydrated finely minced garlic with a stronger taste than garlic powder. Also, if you have a favorite seasoning rub for fish, you can use that, instead. 
• Our following step is to pour some vegetable broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.
• Finally, set your slow cooker on LOW and cook for 2 hours.
• When fish is done, lift up the slow cooker bowl and pop it in the oven for several minutes to get a bit of that browning on top of the fish.

• Remove from oven and lift out the fish by the parchment paper. Reserve the juices.

CREAMY LEMON SAUCE

• Pour out the juices from the slow cooker into a skillet; bring to a boil, and continue to cook for 1 minute. Lower heat to medium and whisk in heavy cream, lemon juice, lemon zest, and parmesan cheese. Cook for a couple minutes, or until thickened. 
• Drizzle sauce over fish, garnish with fresh parsley, and serve with lemon wedges. 

HOW TO USE UP LEFTOVER SALMON

• Cooking a large piece of salmon in the slow cooker is a great way to meal prep for the week. You can chop up the fillets and add some of it to a soup, or on top of a salad. Try it with my Salmon Cobb Salad.
• You can also make salmon cakes, or even stir some into a casserole. 

HOW TO STORE COOKED SALMON

• Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days. 

HOW TO FREEZE COOKED SALMON

• Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months.
• When ready to serve, let salmon thaw overnight in the fridge. Transfer the fish to a rimmed baking sheet and warm it at 275F  for about 15 minutes. Fish is done when internal temperature reaches 130F.   

MORE SALMON RECIPES

ENJOY!

Slow Cooker Salmon with Creamy Lemon Sauce

This Slow Cooker Salmon recipe yields tender, flaky fish, topped with a luscious creamy lemon sauce. 

Course:

Dinner

Cuisine:

Italian, Macedonian, Mediterranean

Keyword:

crock pot, easy salmon recipe, fish, seafood, slow cooker recipes, slow cooker salmon recipe

Servings: 6 servings

Calories: 291 kcal

Ingredients

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

• juices from slow cooker
• 1/4
  cup
  heavy cream
• 1/4
  cup
  grated parmesan cheese
• 1/8
  teaspoon
  lemon zest
• chopped fresh parsley,
  for garnish

Instructions

FOR THE SALMON

1. Line slow cooker with a large piece of parchment paper.

2. Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.

3. 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.

4. Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.

5. Liquid should come about halfway up the fillet.

6. Cook on LOW for 2 hours, or until opaque and flaky.

7. Preheat oven to 400F.

8. 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)

9. Remove from oven and lift out the fish by the parchment paper. Reserve the juices.

FOR THE CREAMY LEMON SAUCE

1. Heat up a skillet over medium-high heat; pour out the juices from the slow cooker and into the skillet.

2. Bring to a boil and continue to cook for 1 minute.

3. Lower heat to medium and whisk in heavy cream, lemon zest, and parmesan cheese. Cook for a couple minutes, or until thickened. If it’s too thick, squeeze a bit of lemon juice into the sauce. If it’s not thick enough, continue to cook a bit longer.

4. Cut up the salmon into individual fillets.

5. Pour sauce over the fillets and garnish with parsley.

6. Serve with lemon wedges.

Recipe Notes

WW FREESTYLE POINTS: 3 

 

HOW TO STORE COOKED SALMON

• Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days. 

 

HOW TO FREEZE COOKED SALMON

• Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months.
• When ready to serve, let salmon thaw overnight in the fridge. Transfer the fish to a rimmed baking sheet and warm it a 275F  for about 15 minutes. Fish is done when internal temperature reaches 130F.   

Nutrition Facts

Slow Cooker Salmon with Creamy Lemon Sauce

Amount Per Serving (1 fillet with sauce)

Calories 291
Calories from Fat 126

% Daily Value*

Total Fat 14g
22%

Saturated Fat 4g
20%

Cholesterol 99mg
33%

Sodium 298mg
12%

Potassium 853mg
24%

Total Carbohydrates 8g
3%

Dietary Fiber 2g
8%

Sugars 2g

Protein 32g
64%

Vitamin A
9.4%

Vitamin C
46.3%

Calcium
9.8%

Iron
10.2%

* Percent Daily Values are based on a 2000 calorie diet.