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Slow cooker salmon recipe

Slow cooker salmon recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

A very tasty and easy recipe for a single serving. The salmon stays lovely and soft, steamed over rice with vegetables.

90 people made this

IngredientsServes: 1

  • 1 small onion, chopped
  • 4 mushrooms, chopped
  • 1/2 red pepper, chopped
  • 1 teaspoon margarine or butter
  • 120ml vegetable stock
  • 1 teaspoon chilli powder
  • 40g rice
  • 1 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 1 garlic cloves, crushed
  • 1 salmon fillet

MethodPrep:20min ›Cook:1hr ›Extra time:45min › Ready in:2hr5min

  1. Sweat the mushrooms, onion and red pepper in a pan for a couple of minutes in the butter. Put these ingredients into the slow cooker along with the vegetable stock and chilli powder and cook for 30 minutes on high.
  2. Add the rice to the slow cooker, stir and cook for further 15 minutes. Meanwhile, mix the soy sauce, lime juice and garlic in a small bowl and lay the salmon in the sauce, top side down, and leave for 15 minutes.
  3. Once marinated for 15 minutes, pour the sauce into the slow cooker and lay the salmon on top to steam. Cook for a further 1 hour.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (5)

I was a bit unsure how well this would work but it was great, only thing I would watch is the quantity of chilli powder. I have hot chilli powder and 1 teaspoon was to much (and I like my food hot) I will do this again with half as much chilli powder.-27 Apr 2014

This is totally delicious. Doubled everything for two - but don't double the chilli powder if you do that! Always potent enough when slow cooked!-20 Nov 2013

Quick and easy to make, swapped lime juice for lemon juice.One to make again without a doubt-02 Jul 2014

TODAY Food Club

Published by Shashi Charles on January 30, 2016

Just plain creamy and luscious, this aromatically spiced Salmon Curry is slow-cooker comfort food for me - I hope you find it to be your comfort food too. This is dairy free as I used coconut milk and there's no pre-prep involved - I just dumped all the ingredients into my AllClad slow cooker and went and ran some errands and came home to dinner!


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.

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Recipe Round-Ups

Citrus-Glazed Salmon with Lentils & Golden Beets

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Slow Cooker salmon with lentils recipe

Find more slow-cooker recipes here!

This is an ideal way to prepare salmon – cooked slowly surrounded by a moist heat. Lentils and beets can be left to cook all day, while the salmon takes only 25 “walk away” minutes once you get home. Use a large 5- to 7-quart slow cooker to accommodate all six portions of salmon. Smaller 2 1/2- to 3-quart slow cookers can be used but will only accommodate four fillets. If you’d still like to prepare the entire six-fillet recipe in a smaller cooker, try layering the pieces of salmon on top of one another between parchment paper and extend the cooking time by about 7 minutes, until fish is opaque in center.

Another time-saving and money-saving slow-cooker recipe, perfect for the dark days of fall and winter. Need something quick, easy and healthy, that’s easy to organize in the morning? Say yay!

Here are the ingredients. As with most of my dishes, most of these are pantry staples. Nothing exotic here. I wouldn’t do that to you.

Mix in the slow cooker, and cook on low for just 3 hours. Because the canned salmon is already cooked, it doesn’t take too long to cook, and this is one of the few dishes that I can actually overcook in a slow-cooker. If you work at home, it’s ideal to mix and start cooking this around lunchtime if you want to get it ready for dinner.

But let me back up just a step. Have you ever used canned salmon in a recipe? If not, you need to know that there is one extra step with canned salmon. You’ll open the can, drain the liquid, dump the contents into the bowl, and then “flake” the fish. Canned salmon includes tiny little bones, which are actually great for calcium, but kind of gross, to be honest. I spend about 5 minutes solid mashing the fish against the side of the bowl with a fork. This breaks up the bones and makes sure that the finished casserole is yummy and not oddly crunchy. Oddly, this was the one weird food thing that I couldn’t do when I was pregnant. Hubby had to flake the salmon for me. Big sacrifice, lol.

OK, that’s the one tip you needed. Go make this dish this week, and let me know how it goes. It serves up great with green beans and a quinoa or rice side. Click below for a printable recipe card.

Recipe Summary

  • Cooking spray
  • 3 cups sliced leeks (from 2 leeks)
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup dry white wine
  • 2 tablespoons unsalted butter, cut into 8 pieces
  • 4 (6 ounce) skinless salmon fillets
  • 1 lemon, thinly sliced
  • 1 tablespoon olive oil

Coat a 5- to 6-quart slow cooker with cooking spray. Place the leeks in the slow cooker toss with the thyme, sage, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and spread in an even layer. Drizzle the leeks with the wine, and dot with the butter. Cover and cook on LOW until the leeks are tender, about 2 hours and 30 minutes.

Place the salmon on top of the leeks in the slow cooker. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper top with the lemon slices, and drizzle with the oil. Cover and cook on LOW until a thermometer inserted in thickest portion of the salmon registers 140 degrees F, about 1 hour. Transfer the salmon to a platter, and serve with the leeks.

How to Cook Soup in a Slow Cooker.

We start this chowder recipe in a pretty common way, by softening carrot, celery, onion and in this case potatoes.

You can not just throw these in the slow cooker, they will not soften down enough in the crockpot alone.

Then we chuck them in the slow cooker for a couple of hours with some fish stock to build the base flavour. It is really important to season well now, then go do something less boring instead.

Then half an hour before serving we add our cream and butter, salmon, chili and lime zest.

It is important to add the salmon in as a whole piece, it helps keep the salmon from overcooking.

I would advise you to use skin on salmon, it helps impart a little more flavour, however, discard the skin when shredding the fish.

All that is left to do is add the lime zest and loads of parsley. Make sure you use lots of parsley, this is an ingredient, not a garnish!

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound small Yukon Gold potatoes, scrubbed and cut into thin slices
  • 1 medium onion, halved and cut into thin slices
  • 2 celery ribs, cut into thin slices
  • 2 pounds farm-raised salmon fillet (wild salmon dries out in a slow cooker)
  • 1/2 teaspoons kosher salt, plus more to taste
  • 1/4 teaspoons coarsely ground black pepper, plus more to taste
  • 1/2 cup dry white wine
  • 1 cup hot water
  • 2 tablespoons fresh herbs, chopped, such as parsley, dill or tarragon
  • 2 tablespoons Butter

Step 1

1. Drizzle bottom of a slow cooker with 1 tablespoon olive oil. Layer potatoes, onion and celery over the bottom. Place a sheet of heavy-duty aluminum foil lengthwise across cooker and press down so it covers the vegetables and sides of the pot, and so the ends of the foil extend over the rim at each end of the pot.

2. Season flesh side of salmon with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Brown flesh side of salmon in oil, about 2 minutes. Place salmon, skin side down, on top of foil.

3. Add wine to pan and heat to boiling. Stir in water and pour over salmon. Cover cooker and cook on low 2½ to 3 hours, until the salmon flakes when gently pressed.

4. Lift salmon from pot with foil and transfer to a platter. Arrange vegetables around fish. Pour liquid from cooker into a skillet, add herbs and boil 1 to 2 minutes. Remove from heat and swirl in butter. Add salt and pepper to taste pour sauce over fish and vegetables.

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