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1
To marinate the salmon, lay a generous length of heavy-duty aluminum foil on a work surface.
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2
In a small bowl whisk together the lime juice and cognac.
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3
Rub both sides of each steak with the mixture.
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4
In another small bowl or ramekin, combine the sugar, salt, and pepper.
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5
Rub both sides of each steak with about 2 teaspoons of this mixture.
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6
Lay half the fresh dill in the center of the foil and place the steaks side by side on top of the dill.
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7
Lay the remaining dill on top of the steaks.
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8
Pull the foil over the salmon and seal it to form a tight package.
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9
Place the package on a rimmed baking sheet or in a shallow roasting pan.
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10
Cover the foil package with a plate or lid and put a weight on top, such as an unopened half-gallon carton of milk.
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11
Refrigerate for at least 24 and up to 48 hours.
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12
Thirty minutes before you plan to cook the salmon, pour the oil into the insert of the slow cooker and preheat it on HIGH with the cover on.
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13
Remove the salmon from the foil and discard the dill.
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14
Use a damp paper towel to gently wipe the seasonings off the fish.
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15
Place the steaks in one layer in the slow cooker.
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16
Cook on HIGH for 90 minutes, and then check the temperature of one steak with an instant-read thermometer.
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17
It should register 140F when inserted in the center.
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18
(Be sure to wait 90 minutes to do this; lifting the lid allows the heat to escape, which slows the cooking process.)
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19
Serve the salmon hot with Mustard Dill Sauce or cold with an herbed mayonnaise.
