Slow Cooker Lemon Butter Salmon
Delicate, flaky salmon slow-cooked in a bright lemon butter sauce with fresh herbs. This effortless dish delivers rich flavor and tender texture, making it perfect for a light yet satisfying dinner.
Ingredients
- 1 1/2-2 lbs salmon fillet cut into 4 pieces
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper
- 1/2 tsp garlic powder or 2 cloves fresh garlic, minced
- 4 tbsp unsalted butter melted
- 1 lemon thinly sliced
- 2 tbsp lemon juice fresh
- 1 tbsp olive oil optional
- 2 tbsp parsley chopped
Instructions
- Line the slow cooker with parchment paper and lightly grease it with cooking spray or butter.
- Pat salmon dry and season both sides with salt, pepper, and garlic.
- In a small bowl, whisk melted butter, lemon juice, olive oil, and parsley.
- Place salmon pieces skin-side down on parchment. Pour lemon butter mixture evenly over top and arrange lemon slices over the fish.
- Loosely fold parchment over the salmon to create a tent. Cover and cook on LOW for 75–90 minutes.
- Check for doneness when salmon flakes easily and reaches desired internal temperature (125–140°F).
- Let rest briefly, then spoon buttery juices over salmon before serving.
Notes
Serve with rice, roasted vegetables, or a fresh salad. Add extra lemon juice for brighter flavor if desired.
Nutrition
Calories: 350kcal
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