How To Cook Salmon in the Slow Cooker

I thought my mother had taught me all of her best tricks in the kitchen, but no — she had one more for me, which she casually let drop while in the middle of our Costco shopping expedition. It’s this: She buys bulk salmon from Costco and cooks it all at once in the slow cooker. And it’s darn good.

Not only is the slow cooker fantastic for this kind of batch cooking, but it’s also an extremely good way to ensure tender, succulent salmon every time, no matter how many fillets you’re cooking. Here’s what to do.

INGREDIENTS

• 1 to 2 pounds skin-on salmon fillets
• Salt
• Fresh ground black pepper
• Spices (optional)
• Sliced lemon (optional)
• Sliced aromatic vegetables, like fennel, onions, or celery (optional)
• 1 to 1 1/2 cups liquid, such as water, broth, wine, beer, cider, or a mix

EQUIPMENT

• 6-quart or larger slow cooker (see Recipe Note for smaller slow cookers)
• Parchment paper or aluminum foil
• Measuring cups and spoons

INSTRUCTIONS

1. Cut the salmon into pieces. I usually cut the salmon into large pieces roughly the same size of my slow cooker, placing the smaller piece on top of the larger one. You can also cut them into smaller, individual-serving fillets.
2. Sprinkle salmon with salt and pepper. Season the flesh side of the salmon with salt and pepper. Be generous! Sprinkle on any other spices you're using and rub them in with your fingers.
3. Line the slow cooker. Cut a large square of parchment or aluminum foil and press it into the slow cooker. This makes it easier to lift the delicate salmon out of the slow cooker later.
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Full Instructions : Click Here

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