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.

David Bonom
Recipe by Cooking Light

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Jennifer Causey; Styling: Missie Neville Crawford, Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
3 hrs
Yield:
Serves 8 (serving size: 4 ounces cooked fish and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

252 calories; fat 11.5g; saturated fat 2.7g; mono fat 4.3g; poly fat 3.5g; protein 31g; carbohydrates 4g; fiber 1g; cholesterol 81mg; iron 1mg; sodium 379mg; calcium 47mg.