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Slow Cooker Salmon with Creamy Lemon Sauce Recipe

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4.2 from 60 reviews

This Slow Cooker Salmon with Creamy Lemon Sauce recipe offers a deliciously tender and flaky salmon cooked gently in a slow cooker, enhanced with bright lemon slices and a blend of savory seasonings. The salmon is finished in the oven for a hint of browning, then served with a luscious, tangy creamy lemon sauce that perfectly complements the fish. Ideal for an effortless yet elegant weeknight dinner.

Ingredients

Salmon and Seasonings

  • 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

Slow Cooker Liquids

  • 1 cup low-sodium vegetable broth
  • Juice of 1 lemon

Creamy Lemon Sauce

  • 3 tablespoons lemon juice (scoped from slow cooker juices)
  • 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

  1. Prepare Slow Cooker: Line the slow cooker with a large piece of parchment paper to prevent sticking and ease lifting the fish later.
  2. Layer Lemons: Cut one lemon into slices and arrange a layer down the middle of the slow cooker bowl.
  3. Season Salmon: Place the salmon fillet skin-side down on top of the lemon slices. Spray the salmon lightly with cooking spray. Season evenly with salt, fresh ground pepper, paprika, chili powder, garlic granules, and Italian seasoning. Rub the seasoning gently into the fish with your fingers to coat thoroughly.
  4. Add Liquids: Carefully pour the low-sodium vegetable broth and lemon juice around the salmon, avoiding pouring directly on top of the fish. The liquid level should come roughly halfway up the sides of the fillet.
  5. Cook Salmon: Cover and cook on LOW setting for 2 hours, or until the salmon is opaque and flakes easily with a fork.
  6. Bake for Browning: Preheat oven to 400°F (200°C). Remove the slow cooker bowl from the base carefully and place it in the oven for 5 to 8 minutes to brown the top of the salmon slightly.
  7. Remove Salmon: Take the bowl out of the oven, and lift the salmon out using the parchment paper. Transfer to a cutting board and set aside.
  8. Make Lemon Sauce: On the stovetop, heat a small saucepan over medium-high heat. Stir in the collected lemon juice from the slow cooker, chicken broth (or water/white wine), and heavy cream. Bring the mixture to a gentle simmer.
  9. Simmer Sauce: Lower the heat to LOW, cover the saucepan, and cook for 8 minutes to allow flavors to meld.
  10. Reduce and Thicken: Uncover the pot, stir in the lemon zest, then increase the heat to HIGH. Cook for another 2 minutes until the sauce thickens slightly and reduces.
  11. Season and Finish: Remove from heat, taste the sauce, and adjust seasoning if needed.
  12. Serve: Cut the salmon into individual fillets, arrange on plates, drizzle with the creamy lemon sauce, and garnish with chopped fresh parsley. Serve with extra lemon wedges on the side.

Notes

  • Use skin-on salmon for better moisture retention and easier handling.
  • Adjust spices according to your heat preference; omit chili powder for a milder dish.
  • Most slow cooker bowls can safely go into the oven; confirm your model before doing so.
  • For a dairy-free option, substitute heavy cream with coconut cream or omit cream altogether and thicken sauce with cornstarch slurry.
  • Serve with steamed vegetables or a light salad for a balanced meal.

Find it online: https://justsosavory.com/slow-cooker-salmon-with-creamy-lemon-sauce-recipe/