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Slow Cooker Lemon Butter Salmon

A hands-off recipe for flaky salmon cooked in a lemon-butter sauce using a slow cooker, ensuring moist fish with minimal effort and easy cleanup.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Salmon Preparation
  • 1.5 to 2 pounds salmon fillet, skin-on or skinless, cut into 4 portions Choose wild or farmed according to preference.
  • 1 teaspoon kosher salt Or to taste.
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder Or 2 cloves fresh garlic, minced.
  • 4 tablespoons unsalted butter, melted Plus a little extra for brushing, optional.
  • 1 large lemon, thinly sliced
  • 2 tablespoons fresh lemon juice (about half a lemon).
  • 1 tablespoon olive oil Optional, adds richness and keeps sauce glossy.
  • 2 tablespoons fresh parsley, chopped Or 1 teaspoon dried parsley.
  • Parchment paper Enough to line the bottom of your slow cooker and loosely wrap the salmon.
  • Nonstick cooking spray or a little extra butter For greasing the parchment.

Method
 

Preparation
  1. Tear a large sheet of parchment and line the bottom of the slow cooker, leaving an overhang.
  2. Lightly oil or butter the parchment to prevent sticking.
  3. Pat the salmon fillets dry and season both sides with salt, pepper, and garlic.
  4. Cut the fillets into 4 portions if needed.
Lemon Butter Sauce
  1. In a small bowl, whisk together the melted butter, lemon juice, and olive oil (if using). Stir in the chopped parsley.
Assembling the Salmon
  1. Place the salmon skin-side down on the parchment in a single layer.
  2. Pour the lemon butter sauce evenly over the fillets and top with lemon slices.
Cooking
  1. Fold the excess parchment loosely over the salmon, creating a packet that leaves room for steam to circulate.
  2. Cover and cook on LOW for 1.5 to 2.5 hours. Start checking for doneness at approximately 1 hour and 15 minutes.
Finishing Touch
  1. Carefully lift the parchment packet out, let the salmon rest for 3–5 minutes.
  2. Spoon any buttery juices over the fish and serve.

Notes

This dish can be paired with herbed rice pilaf, mashed potatoes, or fresh salads. Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain moisture.