Cook salmon to tender, moist perfection in your crockpot or slow cooker. This easy recipe for Crockpot Poached Salmon is perfect for entertaining. You can use salmon steaks or salmon fillets. If you use fillets, however, make sure they are large enough.
Salmon steaks weigh, on average, about 6 ounces, so make sure the fillets are the same size. If the fillets are smaller, the cooking time will be less, about 2 hours.
Check the fish with a meat thermometer before you remove it from the slow cooker. The fish should be at least 145°F for food safety reasons. But, since the crockpot environment is so moist, if the fish cooks to well done, or 160°F, it will still be tender and moist.
Vary the seasonings according to your own tastes if you'd like. You could use thyme or marjoram in place of the dill weed, or try oregano or dried crushed red pepper flakes.
- 4 salmon steaks
- 2 tablespoons lemon juice
- 1 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 tablespoons butter
- 1/2 teaspoon dried dill weed
1. Grease the bottom of a 3-4 quart slow cooker with butter.
2. Stack the salmon fillets in the appliance.
3. In heavy saucepan, combine remaining ingredients and bring to a boil over high heat. Stir, then pour over salmon in crockpot.
4. Cover the crockpot and cook on low for 3-1/2 hours or until salmon flakes when tested with a fork. If you have a newer, hotter cooking crockpot check the salmon at 2-1/2 hours.
You can hold the salmon in a warm oven, well covered, for about an hour.
|Nutritional Guidelines (per serving)|
|Total Fat||40 g|
|Saturated Fat||10 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||2 g|