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Slow Cooker Poached Salmon with Herbs and Lemon Recipe

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4.1 from 11 reviews

This Slow Cooker Poached Salmon recipe offers a delicate and flavorful way to prepare wild-caught salmon using gentle poaching in a fragrant white wine and herb broth. The slow cooker ensures perfectly tender, juicy salmon infused with fresh dill, parsley, and citrus, making it an elegant and hands-off main dish ideal for a healthy dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Poaching Liquid

  • 1 cup dry white wine
  • 1 cup water
  • 1 shallot, peeled and thinly sliced
  • 1 large clove garlic, thinly sliced
  • 1 handful fresh dill
  • 1 handful fresh parsley
  • 6 whole peppercorns
  • 1 lemon, cut in half (half squeezed, half sliced)

Salmon

  • 1 pound wild-caught skin-on salmon fillet
  • 1/2 teaspoon salt

Instructions

  1. Prepare Poaching Liquid: In a large slow cooker, combine the dry white wine, water, sliced shallot, garlic, fresh dill, parsley, and whole peppercorns. Squeeze the juice of half a lemon over the mixture, being careful to avoid seeds, then add the remaining lemon half sliced into the slow cooker.
  2. Heat Poaching Liquid: Set the slow cooker to HIGH temperature and allow the poaching liquid to heat for 30 minutes. This step infuses the liquid with herb and citrus flavors, preparing it for the salmon.
  3. Adjust Heat to Low: After 30 minutes, reduce the slow cooker’s heat setting to LOW in preparation for gently cooking the salmon to retain its moisture and texture.
  4. Season and Add Salmon: Lightly rub the salmon fillet on all sides with 1/2 teaspoon of salt. Place the salmon skin side down directly into the poaching liquid inside the slow cooker.
  5. Cook the Salmon: Cook the salmon on LOW for 1 hour. Begin checking at about 45 minutes to see if the flesh starts to flake gently with a fork, indicating doneness.
  6. Remove and Drain: Carefully remove the salmon from the slow cooker and place it skin side down on a paper towel to drain any excess liquid.
  7. Serve: Serve the salmon warm, garnished with fresh dill and lemon slices for added aroma and visual appeal. Pair with your favorite side dishes for a complete meal.

Notes

  • Wild-caught salmon is preferred for the best flavor and texture.
  • Checking the salmon at 45 minutes helps prevent overcooking; the fish should flake easily but remain moist.
  • You can substitute dry white wine with vegetable broth for a non-alcoholic version.
  • Herbs and lemon slices in the poaching liquid can be adjusted based on preference.
  • Use fresh herbs for optimal flavor infusion.

Find it online: https://cheftinaskitchen.com/slow-cooker-poached-salmon-with-herbs-and-lemon-recipe/