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Flaky Slow Cooker Salmon served on a white plate, garnished with lemon slices and fresh herbs.

Slow Cooker Salmon

This Slow Cooker Salmon is a time-saving, easy-to-make dinner that delivers flaky, tender salmon packed with flavor. Perfect for busy weeknights, it's a healthy meal option that pairs wonderfully with sides.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 500 g (1.1 lb) Salmon
  • 100 ml (0.5 cups) Water
  • 2 Lemons
  • Salt and pepper

Method
 

  1. Line the bottom of your slow cooker with baking paper. This step makes it easy to lift the salmon out later without it falling apart.
  2. Place the salmon on the baking paper, skin-side down. If your piece is bigger than your slow cooker, simply trim it to fit.
  3. Pour 100 ml (0.5 cup) of water around the edges of the salmon. You’re not trying to submerge it—just enough to keep it moist.
  4. Juice one lemon over the salmon and sprinkle with salt and pepper to taste. Slice the second lemon and lay the slices directly on top of the fish.
  5. Set your slow cooker to HIGH for 1 hour or LOW for 2 hours. Once it’s cooking, you can walk away and let the magic happen.
  6. After cooking, carefully lift the salmon out using the baking paper. Discard any excess water and serve immediately.

Notes

Don’t skip the baking paper: It’s the secret to lifting your salmon out intact every time. Go fresh or frozen: Both work, but if you’re starting with frozen salmon, make sure it’s fully defrosted first. Flavor it your way: Add fresh dill, minced garlic, or a drizzle of olive oil for extra flavor complexity. Save leftovers: Cold salmon is perfect for salads, sandwiches, or quick pasta toss-ins. Store in a sealed container in the fridge for up to 3 days. Don’t overcook it: Check your salmon at the 50-minute mark if using HIGH. It should flake easily with a fork.