Slow Cooker Salmon with Creamy Lemon Sauce
Jan 30, 2019, Updated Jun 26, 2023
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This Slow Cooker Salmon recipe makes 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.
AN EASY SALMON RECIPE THAT’S BIG ON FLAVOR
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 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.
CREAMY LEMON SAUCE
- Combine lemon juice, chicken broth, and heavy cream in a small pot or saucepan and cook for 8 minutes, covered, on LOW.
- Remove cover, set heat to HIGH, and continue to cook until sauce has reduced and thickened; about 2 more minutes.
- 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
- Garlic Butter Baked Salmon
- Flourless Salmon Piccata in Foil
- Maple Mustard Salmon in Foil
- One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts
ENJOY!
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Slow Cooker Salmon with Creamy Lemon Sauce
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
- 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
Instructions
FOR THE SALMON
- 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.
FOR THE CREAMY LEMON SAUCE
- 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.
Notes
- Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days.
- 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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Would this work with a white fish?
Hi!
I have only tested this with a 2-pound salmon, and I haven’t tried it with white fish; the texture and cooking times will most likely differ. Also, white fish tends to be more delicate, so it could potentially overcook or fall apart in the slow cooker.
I was a bit unimpressed. I don’t recommend finishing the salmon in the oven. It is unnecessary and your fish WILL dry out. The creamy sauce never thickened-I ended up adding some shaved parmesan to achieve that. I do like lemon in my food so increased the lemon slices and juice. It is an easy and convenient way to prepare salmon so I will be adapting the recipe going forward. I never thought to do salmon in the crockpot and this recipe has given me wings.
It sounds like you’ve got some good ideas to improve the recipe. Using the crockpot for salmon is creative, and adjusting the sauce and lemon to your taste is a smart move. It’s great that this recipe has inspired you to keep experimenting! 🙂
Sauce was excellent and salmon was good but too mooshy. Not sure where I went wrong but willing to try again.
Glad you liked the sauce! For firmer salmon next time, consider adjusting the cooking time or temperature. Happy to hear you’re willing to give it another go! Thank YOU! 🙂
The salmon came out great. I just lifted it out of my crockpot to get the top browned on broil for a few minutes. But how does your sauce not break? Dairy and lemon was a disaster! I tried it anyway because of all the positive comments. Oh well!
Came out great, especially the salmon texture! I wasn’t as fond of the sauce so I just added a spoonful of minced garlic and freshly shaved Parmesan and it was *chefs kiss*. this’ll be a regular in my dinner lineup!
I am very glad you enjoyed it! Thank YOU! 🙂