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Slow Cooker Poached Salmon

Lemon and herbs flavor this easy slow cooker poached salmon recipe adapted from the The Kitchen. Serve with Basic Aioli.

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Ingredients

number of servings
1
  • 2 Cup water Added to
  • 1 Cup dry white wine Added to
  • 1 lemon, thinly sliced Added to
  • 1 shallot, thinly sliced Added to
  • 1 bay leaf, preferably fresh Added to
  • 6 sprig fresh tarragon, dill, or flat-leaf parsley or a combination Added to
  • 1 teaspoon whole black peppercorns Added to
  • 1 teaspoon Kosher salt Added to
  • 2 lb skin-on fresh salmon Added to
  • freshly ground black pepper Added to
  • lemon wedges for serving Added to
  • aioli for serving Added to

Nutritional values and price

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Directions

135 min.
1. Step

In the crock of a slow cooker, combine the water, white wine, lemon, shallots, bay leaf, herbs, peppercorns, and teaspoon of salt. Cook on high for 30 minutes to create the poaching liquid.

2. Step

Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until the salmon is opaque in color and flakes gently with a fork, 1 hour or longer (begin checking after 45 minutes).

3. Step

Serve with lemon wedges on the side and a bowl of aioli for passing at the table.

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Slow Cooker Poached Salmon

Lemon and herbs flavor this easy slow cooker poached salmon recipe adapted from the The Kitchen. Serve with Basic Aioli.

135
Minutes
1
Number of servings
Directions
1. Step

In the crock of a slow cooker, combine the water, white wine, lemon, shallots, bay leaf, herbs, peppercorns, and teaspoon of salt. Cook on high for 30 minutes to create the poaching liquid.

2. Step

Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until the salmon is opaque in color and flakes gently with a fork, 1 hour or longer (begin checking after 45 minutes).

3. Step

Serve with lemon wedges on the side and a bowl of aioli for passing at the table.

Ingredients
2 Cup
water
1 Cup
dry white wine
1
lemon, thinly sliced
1
shallot, thinly sliced
1
bay leaf, preferably fresh
6 sprig
fresh tarragon, dill, or flat-leaf parsley or a combination
1 teaspoon
whole black peppercorns
1 teaspoon
Kosher salt
2 lb
skin-on fresh salmon
freshly ground black pepper
lemon wedges for serving
aioli for serving