Salmon is a healthy fish packed with protein and good fats that help keep your body strong and heart happy. It is soft, tasty, and full of nutrients, making it a favorite for many families. But cooking salmon can sometimes feel tricky—it is delicate and can dry out quickly if not cooked right.
That’s where the slow cooker, or Crock-Pot, comes in. These kitchen helpers are easy to use and perfect for making salmon moist, tender, and full of flavor without needing to watch it all the time.
This guide is made for busy families, health-conscious eaters, and beginners who want simple ways to cook salmon without stress. In this article, you will learn tips and techniques for slow-cooking salmon and discover more than 20 delicious Crock-Pot salmon recipes.
From creamy sauces to tangy lemon flavors and Asian-inspired dishes, there is something for everyone. By the end, you will feel confident making salmon in your Crock-Pot any day of the week.
Why Make Salmon in a Crock-Pot?
Cooking salmon in a Crock-Pot is easier than many people think. Using a slow cooker helps the fish stay tender, flavorful, and healthy. Here are the top reasons to make salmon this way:
1. Slow Cooking Protects the Fish: Delicate fish like salmon can dry out quickly on the stove or in the oven. Slow cooking at a gentle temperature keeps it soft and juicy.
2. Even Cooking Without Watching: With a Crock-Pot, you don’t need to stir or check constantly. The salmon cooks evenly while you do other things, saving time and stress.
3. Perfect Texture Every Time: The slow cooker makes salmon tender and flaky, with a moist texture that melts in your mouth.
4. Great for Meal Prep and Busy Nights: You can cook salmon ahead of time and use it for lunches, dinners, or salads. It’s perfect for weeknight meals when you have little time.
5. Flavorful Meals with Minimal Effort: The slow cooking process allows herbs, sauces, and spices to mix deeply into the salmon, making every bite full of flavor.
1. Slow Cooker Salmon with Creamy Lemon Sauce
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
I love this recipe because the lemon and cream make the salmon rich and fresh at the same time. The slow cooker keeps the fish soft, and the sauce is perfect to pour over rice or pasta.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down. Make sure they are spaced slightly apart.
- In a small bowl, mix the heavy cream, butter, lemon juice, lemon zest, garlic, salt, pepper, and parsley until well combined.
- Pour the creamy lemon sauce over the salmon, covering each fillet.
- Cover the Crock-Pot with the lid. Set it to Low and cook for 2 hours. Avoid opening the lid while cooking to keep the fish moist.
- After 2 hours, check that the salmon flakes easily with a fork. If needed, cook for an additional 10–15 minutes.
- Carefully remove the salmon using a spatula. Spoon the creamy sauce over the fillets before serving.
- Serve hot with steamed vegetables, rice, or mashed potatoes.
2. Crock-Pot Lemon Dill Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This salmon recipe is fresh and light, with lemon and dill giving it a bright flavor. The slow cooker keeps the fish tender and juicy, perfect for a healthy weeknight meal.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon slices for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, making sure they do not touch each other. This allows even cooking and prevents the fillets from sticking together.
- In a small bowl, combine the lemon juice, olive oil, minced garlic, dill, salt, and pepper. Mix well until all ingredients are fully blended.
- Pour the lemon dill mixture evenly over the salmon, making sure each fillet is coated with sauce for full flavor.
- Cover the Crock-Pot with the lid and set it to Low. Let the salmon cook for 2 hours without lifting the lid, to keep it moist.
- Check the salmon at the end of cooking by gently flaking it with a fork. The fish should be tender, and the juices should be clear.
- Carefully lift the salmon fillets with a spatula and place them on a serving plate. Spoon some sauce over the top and garnish with fresh lemon slices.
3. Slow Cooker Garlic Butter Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This garlic butter salmon is rich, flavorful, and so easy to make in the Crock-Pot. The slow cooker keeps the salmon tender while the butter and garlic make a delicious, silky sauce.
Ingredients:
- 4 salmon fillets (6 oz each)
- 4 tablespoons unsalted butter, cut into pieces
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving some space between each fillet for even cooking. This ensures the fish cooks gently and doesn’t stick together.
- Sprinkle the salt, black pepper, and paprika evenly over the fillets, rubbing lightly to coat each piece. This helps the salmon absorb the flavors.
- Scatter the minced garlic and butter pieces over the top of the salmon fillets. The butter will melt slowly, mixing with the garlic to create a rich sauce.
- Pour the lemon juice evenly over the fillets to add a fresh, tangy flavor that balances the richness of the butter.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours. Avoid opening the lid during cooking to keep the heat and moisture inside.
- After cooking, check that the salmon flakes easily with a fork and is tender. If it needs a little more time, cook for an extra 10–15 minutes on Low.
- Using a spatula, carefully transfer the salmon fillets to a serving plate. Spoon the garlic butter sauce over the fillets and sprinkle with fresh parsley for garnish.
4. Crock-Pot Honey Garlic Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This honey garlic salmon is sweet, savory, and full of flavor. Cooking it in a Crock-Pot keeps the salmon soft while the sauce coats it perfectly, making every bite delicious.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seeds for garnish
- Chopped green onions for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, with space between each fillet for even cooking. This allows the sauce to flow around each piece.
- In a small bowl, whisk together honey, soy sauce, minced garlic, vinegar, and black pepper until smooth. Make sure the mixture is well combined for even flavor.
- Pour the honey garlic sauce over the salmon fillets, ensuring each piece is coated with sauce. Use a spoon to spread the sauce evenly over the top.
- Cover the Crock-Pot with the lid and set to Low. Cook for 2 hours without lifting the lid to keep the fish tender and moist.
- After cooking, test the salmon by gently flaking it with a fork. The fillets should be soft, juicy, and fully cooked.
- Using a spatula, carefully remove the salmon from the Crock-Pot and place it on a serving plate. Spoon some of the sauce from the pot over the salmon for extra flavor.
- Garnish with sesame seeds and chopped green onions before serving. This adds a fresh, crunchy touch to the sweet and savory salmon.
5. Slow Cooker Mediterranean Salmon
Prep Time: 15 minutes | Cook Time: 2 hours | Serve: 4
This Mediterranean salmon is full of fresh flavors from olives, tomatoes, and herbs. Cooking it in a Crock-Pot keeps the salmon soft while letting the vegetables and seasonings soak into every bite.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted black olives, sliced
- 1/4 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving space between each piece so they cook evenly. The vegetables will surround the fish for extra flavor.
- In a bowl, combine the cherry tomatoes, sliced olives, red onion, garlic, olive oil, oregano, salt, and black pepper. Mix well to coat the vegetables with the oil and herbs.
- Spread the vegetable mixture evenly over and around the salmon fillets. Make sure some of the sauce and vegetables sit on top of each fillet.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to absorb the Mediterranean flavors while staying moist.
- Check the salmon by gently flaking it with a fork. It should be tender and fully cooked through, with the vegetables soft and flavorful.
- Carefully remove the salmon fillets with a spatula and place them on a serving plate. Spoon the cooked vegetables over the top for a colorful and tasty presentation.
- Drizzle the lemon juice over the salmon and vegetables, and sprinkle fresh parsley for garnish. This adds brightness and a fresh touch to the dish.
6. Crock-Pot Teriyaki Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This teriyaki salmon is sweet, savory, and perfect for a simple weeknight dinner. The slow cooker keeps the salmon moist while the sauce soaks in, giving every bite a rich flavor.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch (optional, for thicker sauce)
- 2 tablespoons water (optional, for cornstarch mixture)
- Sesame seeds and sliced green onions for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving some space between each fillet to cook evenly. This ensures the sauce reaches all sides of the fish.
- In a small bowl, mix soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and black pepper until smooth. Stir well so the sugar dissolves completely.
- Pour the teriyaki sauce over the salmon fillets, making sure each piece is coated evenly for full flavor.
- Cover the Crock-Pot and cook on Low for 2 hours, allowing the sauce to gently soak into the salmon while keeping it tender.
- If you prefer a thicker sauce, mix cornstarch with water in a small bowl and stir it into the sauce 10–15 minutes before the cooking time ends. This will give the sauce a glossy texture.
- Check the salmon by gently flaking it with a fork. It should be tender, moist, and infused with the teriyaki flavor.
- Carefully lift the salmon fillets onto a serving plate. Spoon the sauce over the fish and garnish with sesame seeds and green onions for a fresh, flavorful finish.
7. Slow Cooker Salmon with Olives and Tomatoes
Prep Time: 15 minutes | Cook Time: 2 hours | Serve: 4
This salmon is full of fresh Mediterranean flavors. The combination of olives and tomatoes makes a tangy, slightly salty sauce that pairs perfectly with the tender fish.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1 cup cherry tomatoes, halved
- 1/2 cup green or black olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving a little space between each piece so they cook evenly. This helps the fish stay tender while absorbing the sauce.
- In a medium bowl, combine cherry tomatoes, olives, red onion, garlic, olive oil, dried basil, salt, and black pepper. Mix well until the vegetables are coated with oil and seasonings.
- Spoon the tomato and olive mixture evenly over and around the salmon fillets. Make sure each fillet has some topping on it for full flavor.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to gently cook while the vegetables release their juices.
- After 2 hours, gently check the salmon by flaking it with a fork. The fish should be tender and fully cooked, and the vegetables should be soft and flavorful.
- Using a spatula, carefully transfer the salmon fillets to a serving plate. Spoon the tomato and olive mixture over the top to serve.
- Sprinkle fresh parsley over the dish for garnish and serve immediately. This adds a bright, fresh touch to the rich, savory flavors.
8. Crock-Pot Salmon with Lemon and Herbs
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This salmon recipe is fresh, bright, and simple. Lemon and herbs give the fish a light, clean flavor while the Crock-Pot keeps it tender and juicy.
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 lemon, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving a little space between each piece so it cooks evenly. This ensures the heat circulates around each fillet.
- Drizzle olive oil over the salmon fillets and rub lightly to coat them. This helps keep the fish moist during cooking.
- Sprinkle garlic, thyme, parsley, salt, and pepper evenly over the fillets. Make sure the seasonings cover the top of each fillet for full flavor.
- Place lemon slices over and around the salmon fillets. The lemon will release juice while cooking, giving the fish a fresh and tangy flavor.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the fish to cook slowly and absorb the herb and lemon flavors.
- Check the salmon after 2 hours by gently flaking with a fork. The fish should be soft, tender, and fully cooked.
- Carefully lift the salmon fillets with a spatula and place them on a serving plate. Spoon some of the lemon and herb juices over the top for extra flavor before serving.
9. Slow Cooker Salmon in Foil
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
Cooking salmon in foil keeps it extra tender and locks in all the juices. This method is simple, mess-free, and perfect for busy nights.
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried dill or 1 tablespoon fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced thinly
- Aluminum foil for wrapping
Instructions:
- Cut four large pieces of aluminum foil, one for each salmon fillet. The foil should be big enough to fold and seal around the fish completely.
- Place each salmon fillet on a piece of foil, skin side down. Leave space around the edges so you can fold the foil to seal in the juices.
- Drizzle olive oil over the fillets, then sprinkle garlic, dill, salt, and black pepper evenly on top. This will give the salmon a rich, herb-infused flavor.
- Lay lemon slices on top of each fillet. The lemon will release juice while cooking and keep the fish bright and fresh.
- Fold the sides of the foil over the salmon and seal the edges tightly to create a packet. Make sure no gaps are left so the steam stays inside.
- Place the foil packets in the Crock-Pot and cover with the lid. Cook on Low for 2 hours, allowing the fish to steam in its juices for a tender texture.
- Carefully open the foil packets and check the salmon by gently flaking it with a fork. The fish should be moist, tender, and infused with garlic and lemon flavor.
- Transfer the salmon and any juices to a serving plate and spoon the sauce from the foil over the fillets. Serve immediately for the best taste.
10. Crock-Pot Salmon with Creamy Dill Sauce
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This creamy dill salmon is rich, soft, and full of flavor. The slow cooker keeps the salmon moist while the sauce soaks into the fish for a smooth, tangy taste.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving a little space between each piece to cook evenly. This helps the sauce reach all parts of the fish.
- In a small bowl, mix together sour cream, mayonnaise, garlic, dill, lemon juice, salt, and black pepper until smooth. Make sure all ingredients are fully combined for even flavor.
- Pour the creamy dill mixture over the salmon fillets, making sure each fillet is covered with sauce. Spread gently with a spoon to coat the top.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to absorb the creamy flavors while staying soft and tender.
- Check the salmon after 2 hours by gently flaking it with a fork. The fish should be tender, fully cooked, and easily separated into flakes.
- Using a spatula, carefully transfer the salmon fillets to a serving plate. Spoon the creamy dill sauce from the Crock-Pot over the top of each fillet.
- Serve immediately with rice, mashed potatoes, or steamed vegetables for a simple and elegant meal.
11. Slow Cooker Salmon with White Wine Sauce
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This white wine salmon is delicate, tender, and full of subtle flavors. The slow cooker gently cooks the fish while the wine and herbs create a light, tasty sauce.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/2 cup dry white wine
- 2 tablespoons butter, cut into pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving space between each fillet for even cooking. This ensures the fish cooks gently and stays moist.
- Pour the white wine evenly over the salmon fillets so that each piece gets a little liquid for flavor and moisture.
- Sprinkle minced garlic, thyme, salt, and black pepper over the salmon fillets. Make sure each fillet is coated with seasonings for even flavor.
- Dot the fillets with small pieces of butter to melt during cooking, creating a rich, silky sauce. Spread gently with a spoon over each fillet.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to cook slowly and soak in the wine and butter flavors.
- Check the salmon by gently flaking with a fork after 2 hours. The fillets should be tender, soft, and fully cooked.
- Carefully transfer the salmon to a serving plate and spoon some of the white wine sauce over each fillet. Garnish with lemon wedges before serving.
12. Crock-Pot Cajun Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This Cajun salmon is bold, flavorful, and full of spice. The slow cooker keeps the fish tender while the Cajun seasoning creates a smoky, zesty taste that everyone will enjoy.
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 lemon, juiced
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving some space between each piece to ensure even cooking. This allows the heat and seasoning to circulate around the fish.
- In a small bowl, mix olive oil, Cajun seasoning, smoked paprika, salt, black pepper, and minced garlic until well combined. This will create a flavorful coating for the salmon.
- Brush or spoon the Cajun mixture over the top of each salmon fillet, making sure all pieces are evenly coated for maximum flavor.
- Pour the lemon juice over the salmon fillets to add a bright, fresh flavor that balances the spice.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the fish to absorb the Cajun flavors while remaining moist and tender.
- Check the salmon after cooking by gently flaking it with a fork. The fish should be soft, fully cooked, and easily pull apart.
- Carefully remove the salmon fillets with a spatula and place them on a serving plate. Spoon any remaining sauce from the Crock-Pot over the fillets before serving.
13. Slow Cooker Salmon with Quinoa
Prep Time: 15 minutes | Cook Time: 2 hours | Serve: 4
This salmon and quinoa recipe is a complete, healthy meal. The slow cooker keeps the salmon tender while the quinoa cooks perfectly in the flavorful juices from the fish and seasonings.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced
Instructions:
- Rinse the quinoa thoroughly under cold water to remove any bitterness. Place it at the bottom of the Crock-Pot to create a base for the salmon.
- Pour the chicken or vegetable broth over the quinoa and stir in chopped onion, garlic, parsley, salt, and black pepper to mix all the flavors evenly.
- Place the salmon fillets on top of the quinoa, skin side down, leaving a little space between each fillet to ensure even cooking.
- Lay lemon slices over the salmon fillets. The lemon will release juice during cooking, adding a fresh, bright flavor to both the fish and quinoa.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to cook gently while the quinoa absorbs the flavors from the broth and seasonings.
- Check the salmon by gently flaking it with a fork. It should be soft, fully cooked, and tender, and the quinoa should be fluffy and flavorful.
- Using a spatula, carefully remove the salmon fillets from the Crock-Pot. Stir the quinoa gently before serving to mix in the juices and seasonings from the fish.
14. Crock-Pot Salmon with Cilantro and Lime
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This salmon is bright, fresh, and full of flavor from lime and cilantro. The slow cooker keeps the fish moist while infusing it with citrusy, herb notes.
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Zest of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving space between each fillet to cook evenly. This ensures the heat reaches all parts of the fish.
- Drizzle olive oil over the salmon fillets and rub lightly to coat. This helps the fish stay moist during cooking.
- Sprinkle minced garlic, salt, and black pepper over each fillet, spreading evenly for consistent flavor.
- Pour the lime juice over the salmon and sprinkle the lime zest on top. This adds a fresh, tangy flavor that complements the fish.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to slowly absorb the lime and garlic flavors while staying tender.
- Check the salmon after cooking by gently flaking with a fork. It should be soft, tender, and fully cooked.
- Carefully transfer the salmon fillets to a serving plate and sprinkle fresh cilantro over the top. Spoon any juices from the Crock-Pot over the fillets before serving.
15. Slow Cooker Pesto Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This salmon with pesto is fresh, aromatic, and full of flavor. The slow cooker keeps the fish soft while the pesto sauce seeps into the salmon, giving it a vibrant taste.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/4 cup pesto sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Lemon wedges for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving a little space between each fillet for even cooking. This allows the sauce to coat each piece properly.
- Drizzle olive oil over the salmon fillets to help keep them moist while cooking. Rub gently to coat the fillets evenly.
- Sprinkle minced garlic, salt, and black pepper over the fillets. Make sure all pieces are evenly seasoned for balanced flavor.
- Spread the pesto sauce evenly over the top of each salmon fillet. Use a spoon to cover the surface so every bite gets the rich pesto taste.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to slowly absorb the pesto flavors while staying tender.
- After cooking, check the salmon by gently flaking it with a fork. The fish should be soft, fully cooked, and infused with the pesto aroma.
- Carefully lift the salmon fillets with a spatula and place them on a serving plate. Spoon some of the melted pesto from the Crock-Pot over the fillets and serve with lemon wedges.
16. Crock-Pot Salmon with Garlic and Butter Sauce
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This garlic butter salmon is rich, flavorful, and melts in your mouth. The slow cooker keeps the fish soft while the garlic butter sauce infuses it with deep, comforting flavors.
Ingredients:
- 4 salmon fillets (6 oz each)
- 4 tablespoons unsalted butter, cut into pieces
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving a little space between each fillet to cook evenly. This ensures the heat reaches every piece.
- Sprinkle salt, black pepper, and paprika evenly over the salmon. Rub gently to coat the fillets so the spices soak in during cooking.
- Scatter the minced garlic and butter pieces evenly over the top of the salmon fillets. The butter will melt slowly, mixing with garlic to create a flavorful sauce.
- Pour lemon juice over the fillets for a bright, fresh flavor that balances the richness of the butter.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to slowly absorb the garlic butter flavors.
- Check the salmon by gently flaking with a fork. The fish should be tender, fully cooked, and juicy.
- Carefully remove the salmon fillets with a spatula and place them on a serving plate. Spoon the melted garlic butter sauce from the Crock-Pot over the top and garnish with fresh parsley.
17. Slow Cooker Asian-Style Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This Asian-style salmon is savory, slightly sweet, and full of umami flavor. Cooking it in a Crock-Pot keeps the fish tender while the sauce deeply soaks into each fillet.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1 teaspoon sesame seeds for garnish
- Chopped green onions for garnish
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving space between each fillet for even cooking. This ensures the sauce coats all sides of the fish.
- In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper until fully combined. This creates a rich, flavorful sauce.
- Pour the sauce evenly over the salmon fillets, making sure each piece is coated. Use a spoon to spread the sauce gently over the top.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to absorb the Asian flavors while staying soft and tender.
- Check the salmon after cooking by gently flaking it with a fork. The fish should be moist, fully cooked, and infused with the savory-sweet sauce.
- Carefully transfer the salmon fillets to a serving plate and spoon extra sauce from the Crock-Pot over the top.
- Garnish with sesame seeds and chopped green onions before serving. This adds a fresh, crunchy texture and a vibrant look to the dish.
18. Crock-Pot Salmon with Vegetables
Prep Time: 15 minutes | Cook Time: 2 hours | Serve: 4
This salmon with vegetables is colorful, healthy, and simple to make. The slow cooker keeps the salmon moist while the vegetables cook in the fish juices, creating a flavorful meal.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh
Instructions:
- Place the baby carrots, broccoli, bell peppers, and onion at the bottom of the Crock-Pot. This creates a vegetable bed for the salmon to sit on, helping it cook evenly.
- Drizzle olive oil over the vegetables and sprinkle with salt, black pepper, and thyme. Toss gently to coat everything evenly with seasoning.
- Place the salmon fillets on top of the vegetables, skin side down, leaving some space between each fillet. This allows the salmon to cook gently and the vegetables to absorb the juices.
- Sprinkle minced garlic over the salmon fillets, spreading it evenly for full flavor. The garlic will melt into the fish and vegetables while cooking.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon and vegetables to cook together while staying moist and flavorful.
- After cooking, check the salmon by gently flaking with a fork. The fillets should be soft, tender, and fully cooked, and the vegetables should be tender but not mushy.
- Carefully lift the salmon fillets with a spatula and place them on a serving plate. Spoon some of the cooked vegetables around the salmon and serve immediately.
19. Slow Cooker Salmon with Mustard Sauce
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
This mustard salmon is tangy, flavorful, and simple to make. The slow cooker keeps the salmon soft while the mustard sauce adds a zesty, creamy touch to every bite.
Ingredients:
- 4 salmon fillets (6 oz each)
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh parsley, chopped
Instructions:
- Place the salmon fillets in the Crock-Pot, skin side down, leaving some space between each fillet to cook evenly. This ensures the sauce coats each fillet properly.
- In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic, salt, and black pepper until smooth and well combined.
- Pour the mustard sauce evenly over the salmon fillets, making sure each piece is fully coated. Spread gently with a spoon to cover the top completely.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to absorb the tangy flavors while staying moist and tender.
- After cooking, gently check the salmon by flaking with a fork. The fish should be soft, fully cooked, and infused with the mustard sauce.
- Carefully lift the salmon fillets with a spatula and place them on a serving plate. Spoon extra mustard sauce from the Crock-Pot over the fillets.
- Sprinkle chopped parsley over the top for garnish and serve immediately with rice, roasted vegetables, or a side salad.
20. Crock-Pot Poached Salmon
Prep Time: 10 minutes | Cook Time: 2 hours | Serve: 4
Poached salmon in the Crock-Pot is tender, delicate, and full of gentle flavor. The slow cooking method keeps the fish moist while allowing the subtle seasoning to shine.
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 cups water or low-sodium broth
- 1/4 cup white wine (optional)
- 1 lemon, sliced
- 2 cloves garlic, smashed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh dill or parsley for garnish
Instructions:
- Pour water or broth into the Crock-Pot and add the white wine if using. Stir in the salt and black pepper to season the poaching liquid evenly.
- Add lemon slices and smashed garlic to the liquid, spreading them so the flavors infuse the entire Crock-Pot.
- Carefully place the salmon fillets in the liquid, skin side down, making sure each fillet is mostly submerged. This allows the fish to poach gently.
- Cover the Crock-Pot with the lid and cook on Low for 2 hours, allowing the salmon to slowly cook while absorbing the subtle flavors from the broth, lemon, and garlic.
- After cooking, check the salmon by gently flaking with a fork. The fillets should be tender, soft, and fully cooked.
- Carefully remove the salmon fillets with a slotted spatula and place them on a serving plate, leaving the poaching liquid behind.
- Spoon a little of the poaching liquid over the fillets and garnish with fresh dill or parsley before serving. This enhances the delicate flavors and adds a fresh touch.
How to Store & Reheat Crock-Pot Salmon
Storing and reheating your Crock-Pot salmon correctly keeps it safe and tasty. Here are some tips to help:
1. Refrigerator Storage: Place cooked salmon in an airtight container and store it in the fridge. It will stay fresh for up to 3 days. Make sure the salmon cools down slightly before sealing it.
2. Freezing Guidelines: If you want to keep salmon longer, wrap each fillet tightly in foil or plastic wrap, then place them in a freezer-safe container. Frozen salmon can last up to 2 months. Label the container with the date so you know when to use it.
3. Reheating Methods: To reheat salmon without drying it out, use a low oven at 275°F for 10–15 minutes, or place it in a covered skillet over low heat. You can also reheat gently in the microwave on a low setting, covering it with a damp paper towel to lock in moisture.
Conclusion
Crock-Pot salmon recipes are a simple, healthy, and delicious way to enjoy fish any day of the week. Cooking salmon in a slow cooker keeps it tender, moist, and full of flavor while saving time in the kitchen.
Don’t be afraid to experiment with different sauces, herbs, and seasonings. From creamy dill to honey garlic, lemon and herbs, or even Asian-inspired flavors, each recipe brings something new to the table. The slow cooker makes it easy to try these flavors without worry, even for beginners.
These recipes are perfect for busy families, health-conscious eaters, or anyone who wants a tasty, fuss-free meal. Try different combinations, pair them with your favorite sides, and see what works best for your taste. Sharing your results with friends and family can make the experience even more enjoyable.
