Photo: Jennifer Causey; Styling: Missie Neville Crawford, Claire Spollen
Hands-on Time
20 Mins
Total Time
3 Hours
Serves 8 (serving size: 4 ounces cooked fish and 2 tablespoons sauce)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Easy and delicious

November 18, 2015
This was so much easier than cooking in the oven, which is also very easy. I forgot to buy fresh dill, so I used dried. It was still delicious. My entire family ate it all and had seconds, even the seven year old!

Interesting prep!

November 03, 2017
I would've never thought to try this.  Super easy to make.  The sauce was good too.  Would make again.

Good Slow cooked salmon

March 14, 2016
This was a really good unique recipe for a slow cooked salmon dish. Our full review with pictures is here: