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Slow Cooker Lemon Butter Salmon

Moist, flaky salmon cooked gently in a lemony butter sauce in the slow cooker. Easy to assemble, full of bright citrus flavor, and perfect for weeknight dinners or a simple family meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
...

Equipment

  • slow cooker
  • mixing bowl
  • Whisk or fork
  • Parchment paper

Ingredients
  

Salmon:

  • 1 1/2 to 2 pounds salmon fillet cut into 4 pieces, skin on or off
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1 large lemon thinly sliced (use extra slices to top the salmon)
  • parchment paper enough to line the bottom and loosely wrap the salmon
  • nonstick spray or butter for greasing the parchment

Lemon Butter Sauce:

  • 4 tablespoons unsalted butter melted (plus extra for brushing, if desired)
  • 2 tablespoons fresh lemon juice about half a lemon
  • 1 tablespoon olive oil optional, for added richness
  • 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)

Instructions
 

  • Gather the salmon, lemon, butter, parchment, and tools so everything is within reach before you begin.

Prepare the slow cooker:

  • Line the slow cooker with a sheet of parchment, leaving extra at the edges. Lightly spray or rub the parchment with butter to keep the fish from sticking.

Season the salmon:

  • Pat the salmon pieces dry with paper towels. Season evenly with salt, pepper, and either garlic powder or the minced fresh garlic. If you started with one large fillet, cut it into four portions.

Make the lemon butter:

  • In a small bowl, combine the melted butter, lemon juice, and olive oil (if using). Stir in the chopped parsley until well blended — this sauce keeps the salmon tender and flavorful.

Assemble and cook:

  • Place the salmon pieces skin-side down on the greased parchment in the slow cooker. Spoon the lemon butter over each piece and lay the thin lemon slices on top.
  • Fold the extra parchment over the fish to form a loose tent that traps steam without sealing it tightly.
  • Cover and cook on LOW for about 1 1/2 to 2 1/2 hours, depending on your slow cooker. Start checking at 1 hour 15 minutes — the salmon is done when it flakes easily with a fork.

Rest and serve:

  • Carefully lift the parchment packet from the cooker and let the fish rest for a couple of minutes. Spoon the buttery lemon juices over the salmon and serve with your preferred sides.