We were amazed by the incredibly moist, succulent texture this technique creates. Ask at the fish counter for a cut from the center or top rather than the tail end so that the fillet has the same thickness throughout. This will ensure even cooking.
1/2 bunch fresh dill, divided
1 orange, cut into slices
1 lemon, cut into slices
3 tablespoons water
1 (2 1/2-pound) salmon fillet, skin on
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup light sour cream
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Orange wedges (optional)
Lemon wedges (optional)
How to Make It
In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.
Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.
While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired.