Description
This slow cooker herb salmon turns out exceptionally tender and never dry, emerging flaky and infused with the gentle perfume of lemon and herbs. It’s a cornerstone of a heart healthy lifestyle, perfect for managing diabetes, low carb options, or simply wanting an easy slow cooker meal that doesn’t compromise on flavor or nutrition.
Ingredients
Scale
- 1.5 to 2 pounds salmon fillet, skin-on or skinless
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup low-sodium vegetable broth or water
Instructions
- Pour the low-sodium broth or water into the bottom of your crock pot. Pat the salmon fillet completely dry with paper towels.
- In a small bowl, mix the olive oil, minced garlic, chopped dill, parsley, paprika, onion powder, salt, and pepper. Coat the top and sides of the salmon fillet generously with this herb mixture.
- Place the thinly sliced lemon rounds in a single layer on the bottom of the slow cooker, right over the broth. Carefully place the seasoned salmon fillet on top of the lemon slices. Cover and cook on LOW for 1.5 to 2 hours. The salmon is done when it flakes easily with a fork but is still moist.
Notes
Avoid cooking on HIGH, as the intense heat can make the fish tough. Overcooking is the enemy – start checking at the 1.5-hour mark. Do not skip the liquid as it creates a steamy environment. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 1.5 to 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 240
- Sugar: 0g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 60mg