We’re all used to seeing the slow cooker used for meats, but have you ever tried slow cooker salmon? By wrapping it up in a foil parcel with a few simple ingredients, you can easily create a perfectly soft, flakey salmon dish every time!
We use a lovely large salmon fillet for this recipe and then break off portions after it’s cooked. If you can’t get hold of a large salmon fillet, then using multiple smaller ones is fine. Either way, just carefully remove the salmon skin first.
We recommend using garlic granules instead of fresh garlic in this recipe. When you cook fresh garlic in acidic lemon juice for a long time, the garlic can turn blue! It’s completely safe and edible, but looks a bit odd! If you only have fresh garlic, use 2-3 cloves.
Then it’s just a case of making a simple sauce and wrapping up the salmon in some foil parcels. This will make the salmon super soft and flakey and make washing the slow cooker a whole lot easier! We serve this with buttery baby potatoes and asparagus.
Slow Cooker Salmon with Honey, Garlic and Lemon
- Slow Cooker
- Tin Foil
- 500 g Salmon fillet Skin removed
- 75 g Butter Melted
- 2 tbsp Honey
- 1/2 tsp Garlic granules
- 1 Lemon Zest of half and 4 slices
- 1 Pinch Salt
- Carefully remove the skin from your salmon fillet. You could also use multiple smaller fillets.
- In a bowl mix melted butter, garlic granules, honey, salt and the zest of half a lemon.
- Create a parcel for your salmon out of tin foil. Place lemon slices and a small amount of the sauce in the bottom of the parcel. Place the salmon fillet on top (if using multiple small fillets leave a slight gap between them). Place more lemon slices on top of the salmon and pour over the remaining sauce.
- Wrap up your foil parcel, and create a second parcel layer. Place the parcel in the slow cooker, put the lid on and cook for 90 minutes on high.
- After cooking, remove the salmon from the foil parcel (be careful, it will be hot). Sprinkle some freshly chopped dill on top and enjoy!