Ingredients
Scale
The Salmon
- 4 salmon fillets, skin-on, about 6 oz (170g) each
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 lemon, thinly sliced into rounds (for lining the slow cooker)
The Lemon Butter Sauce
- 4 tbsp (60g) unsalted butter, cut into small pieces
- Juice of 2 lemons (about 4 tbsp)
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp capers, drained (optional)
- 1 tsp Dijon mustard (optional)
- ¼ tsp red pepper flakes
- ½ tsp salt
Herbs
- 3 tbsp fresh dill, roughly chopped (or 1 tsp dried)
- 2 tbsp fresh parsley, roughly chopped (for garnish)
For Serving
- Extra lemon wedges
- Flaky sea salt (optional, for finishing)
Instructions
- Prepare the slow cooker. Lightly grease the insert with a small amount of olive oil or cooking spray. Lay the lemon rounds in a single layer across the bottom — these lift the salmon off the surface and infuse flavor from below.
- Make the lemon butter sauce. In a small bowl or jug, combine the lemon juice, lemon zest, minced garlic, olive oil, Dijon mustard (if using), capers, red pepper flakes, and salt. Stir to combine. Pour this mixture over the lemon slices in the slow cooker. Scatter the butter pieces evenly across the base.
- Season the salmon. Pat the salmon fillets completely dry with paper towels. Mix together the salt, pepper, and garlic powder. Season both sides of each fillet evenly with the spice mix.
- Place the salmon. Lay the fillets skin-side down in a single layer on top of the lemon slices. Scatter the fresh dill over the top of the fillets.
- Cook. Place the lid on the slow cooker. Cook on LOW for 1 to 1.5 hours. Begin checking at the 1-hour mark. The salmon is done when it flakes easily with a fork and has turned from translucent to opaque throughout. Do not cook on HIGH — the heat is too intense and will overcook the fish.
- Check for doneness. Gently press the thickest part of a fillet with a fork. If it flakes and separates easily, it is done. The internal temperature should read 125–130°F (52–54°C) for medium, or 145°F (63°C) for fully cooked. Err on the side of slightly underdone — carry-over heat will finish it off.
- Serve. Using a wide spatula, carefully lift each fillet off the lemon slices and onto plates. The skin may stick to the lemon rounds — that’s fine, it peels away easily. Spoon the lemon butter sauce from the bottom of the insert generously over each fillet. Garnish with fresh parsley, extra dill, lemon wedges, and a pinch of flaky salt if desired.
Notes
- Timing is everything. This recipe takes 1 to 1.5 hours — not 6 to 8. Plan accordingly. Start it about 90 minutes before you want to eat.
- Thickness determines timing. A thick center-cut fillet (1.5 inches) will need closer to 1.5 hours. A thinner tail-end fillet (under 1 inch) may be done in 50–55 minutes. Check early.
- Never cook on HIGH. Salmon cooks fast. HIGH heat in a slow cooker will overcook it badly. LOW only.
- The lemon slices are functional, not just decorative. They create a small gap between the fish and the hot insert surface, which prevents the bottom of the fillet from overcooking. Don’t skip them.
- Capers are optional but wonderful. Their briny, salty punch cuts through the richness of the butter and brightens the whole dish. Even if you think you don’t like capers, give them a try here — they almost disappear into the sauce.
- Serve immediately. Salmon does not hold well once cooked. Have your sides ready before the fish goes into the slow cooker so everything comes together at the same time.
- Leftover salmon is excellent cold. Flake it over a green salad with cucumber, avocado, and a lemon vinaigrette the next day for a simple, satisfying keto lunch.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes (on LOW)
- Category: Dinner, Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Keto, Low-Carb, Pescatarian