Set raw salmon fillets on parchment paper in the slow cooker. A few ingredients later? Wow
This Slow Cooker Lemon Butter Salmon is an easy yet elegant dish that gently cooks the fish in a parchment “packet,” helping it stay moist and tender. The combination of butter, lemon, and garlic creates a light, flavorful sauce that enhances the natural richness of the salmon without overpowering it. Slow cooking at a low temperature keeps the texture soft and flaky, making this a simple way to achieve a refined, restaurant-style meal at home.
Slow Cooker Lemon Butter Salmon (on Parchment)
Ingredients:
- 1½–2 lbs salmon fillet, cut into 4 pieces
- 4 tbsp unsalted butter, melted
- 1 large lemon (half sliced, half juiced)
- ½ tsp garlic powder (or 2 cloves garlic, minced)
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions:
Step 1: Prepare the Parchment
Line the bottom of your slow cooker with a large sheet of parchment paper, leaving extra hanging over the sides. Lightly grease the paper.
Tip: The parchment makes it easy to lift the salmon out without breaking it apart or sticking to the cooker.
Step 2: Season and Mix
Pat the salmon dry and season with salt, pepper, and garlic. In a small bowl, mix together the melted butter, lemon juice, and parsley.
Step 3: Assemble the Packet
Place the salmon pieces skin-side down on the parchment. Pour the butter mixture evenly over the top, then add lemon slices.
Fold the parchment loosely over the fish to create a tent.
Tip: This helps trap steam so the salmon cooks gently and stays juicy.
Step 4: Cook Gently
Cover and cook on LOW for 1½ to 2½ hours. Start checking around 75 minutes.
What to look for: The salmon should be opaque and flake easily with a fork.
Step 5: Rest and Serve
Carefully lift the parchment out of the slow cooker and let the salmon rest for 3–5 minutes before serving.
Tip: Spoon the buttery lemon sauce from the parchment over the fish for extra flavor.
