Slow Cooker Salmon with Creamy Lemon Sauce Recipe
Enjoy a flavorful and tender Slow Cooker Salmon with a luscious Creamy Lemon Sauce. This recipe uses gentle slow cooking followed by a quick oven finish to create perfectly flaky salmon, complemented by a rich, tangy sauce made with lemon juice, cream, and a hint of zest. Ideal for an elegant yet easy dinner packed with fresh citrus and aromatic herbs.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
For the Salmon
- 3 lemons, divided
- 1.5 to 2 pounds skin-on salmon fillet
- Cooking spray
- Salt and fresh ground pepper, to taste
- 1/2 teaspoon sweet paprika, or to taste
- 1/2 teaspoon chili powder, or to taste
- 1 teaspoon garlic granules or garlic powder
- 1 teaspoon Italian Seasoning
- 1 cup low-sodium vegetable broth
- Juice of 1 lemon
For the Creamy Lemon Sauce
- 3 tablespoons lemon juice (from the slow cooker liquid)
- 1/4 cup chicken broth, water, or white wine
- 2/3 cup heavy cream
- 1/8 teaspoon lemon zest
- Chopped fresh parsley, for garnish
Instructions
- Prepare the slow cooker: Line the slow cooker with a large piece of parchment paper to prevent sticking and make cleanup easier.
- Layer lemon slices: Cut one lemon into thin slices and arrange them in a single layer down the middle of the slow cooker base.
- Season the salmon: Place the salmon fillet skin-side down on top of the lemon slices. Spray the salmon with cooking spray and season evenly with salt, fresh ground pepper, paprika, chili powder, garlic granules, and Italian seasoning. Rub the spices gently all over the fillet with your fingers for full flavor coverage.
- Add liquids: Pour the vegetable broth and fresh lemon juice carefully around the salmon—avoid pouring directly on top of the fish—until the liquid reaches about halfway up the fillet’s sides.
- Slow cook the salmon: Cover and cook on the LOW setting for 2 hours, or until the salmon is opaque and flakes easily with a fork.
- Brown the salmon: Preheat your oven to 400°F (204°C). Carefully lift the slow cooker insert and place it in the oven for 5 to 8 minutes to brown the top of the salmon slightly, giving it a beautiful finish.
- Remove salmon: Take the slow cooker bowl out of the oven. Using the parchment paper, lift out the salmon and transfer to a cutting board. Set aside while you make the sauce.
- Make the creamy lemon sauce: In a small saucepan over medium-high heat, combine 3 tablespoons of lemon juice (taken from the slow cooker liquid), chicken broth (or water or white wine), and heavy cream. Bring to a simmer.
- Simmer sauce: Reduce heat to low, cover the pot, and let the sauce cook gently for 8 minutes to meld flavors.
- Thicken and finish sauce: Uncover the pot, stir in the lemon zest, increase heat to high, and cook for an additional 2 minutes or until the sauce thickens slightly and reduces. Remove from heat and adjust the seasoning to taste.
- Serve: Cut the salmon into individual portions. Pour the creamy lemon sauce generously over the fillets. Garnish with chopped parsley and serve with extra lemon wedges on the side.
Notes
- Use skin-on salmon fillet for better flavor and to help keep the fish intact during cooking.
- Line the slow cooker with parchment paper to make lifting the delicate salmon easier without breaking.
- If your slow cooker insert is not oven-safe, transfer the cooked salmon to an oven-safe dish before browning in the oven.
- Adjust seasoning to taste before serving, especially salt and pepper in the sauce.
- The sauce can be made with chicken broth, water, or white wine depending on dietary preference or what you have available.
- Use fresh lemon juice for the best bright citrus flavor in both the salmon and sauce.
- This recipe pairs beautifully with steamed vegetables or a light salad for a complete meal.
Keywords: slow cooker salmon, creamy lemon sauce, healthy salmon recipe, easy dinner, slow cooker fish, lemon butter sauce
