Slow Cooker Poached Salmon Recipe Recipe

Name: Slow Cooker Poached Salmon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup dry white wine; 1 lemon, thinly sliced; 1 shallot, thinly sliced; 1 bay leaf, preferably fresh; 6 sprigs fresh tarragon, dill, or flat-leaf parsley or a combination; 1 teaspoon whole black peppercorns; 1 teaspoon kosher salt; 2 pounds skin-on fresh salmon; Kosher salt; Freshly ground black pepper; Lemon wedges for serving; Aioli (recipe link in intro) for serving

Servings: persons

2 cups water
1 cup dry white wine
1 lemon, thinly sliced
1 shallot, thinly sliced
1 bay leaf, preferably fresh
6 sprigs fresh tarragon, dill, or flat-leaf parsley or a combination
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
2 pounds skin-on fresh salmon
Kosher salt
Freshly ground black pepper
Lemon wedges for serving
Aioli (recipe link in intro) for serving

1
In the crock of a slow cooker, combine the water, white wine, lemon, shallots, bay leaf, herbs, peppercorns, and 1 teaspoon of salt.
2
Cook on high for 30 minutes to create the poaching liquid.
3
Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down.
4
Cover and cook on low until the salmon is opaque in color and flakes gently with a fork, 1 hour or longer (begin checking after 45 minutes).
5
Serve with lemon wedges on the side and a bowl of aioli for passing at the table.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups water, 1 cup dry white wine, 1 lemon, thinly sliced, 1 shallot, thinly sliced, and more.

Yes, Slow Cooker Poached Salmon Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Poached Salmon Recipe

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