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Slow Cooker Salmon with Creamy Lemon Sauce

Prep Time:

2 hours 30 mins

Cook Time:


6 servings


330 calories



  • 3 lemons, divided

  • 1½-2 lbs Salmon fillet, skin on

  • ½ tsp sweet paprika, or to taste

  • ½ tsp chili powder, or to taste

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • 1 c low sodium vegetable broth

  • 1 lemon, juice

  • Cooking spray

  • Salt & pepper, to taste

For the Creamy Lemon Sauce

  • 3 Tbls lemon juice (Can scoop juice from the crock pot where the fish was cooked)

  • ¼ c chicken broth, water or white wine

  • ⅔ c heavy cream

  • ⅙ tsp lemon zest

  • Chopped fresh parsley, for garnish


Slow Cooker Salmon

Step 1 Line slow cooker with a large piece of parchment paper. Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.

Step 2 Place salmon on top of lemon slices. Spray salmon with cooking spray and season with salt, pepper, paprika, chili powder, garlic granules, and Italian Seasoning. Using your fingers, rub the seasoning all over the salmon.

Step 3 Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish. NOTE: Liquid should come about halfway up the fillet.

Step 4 Cook on LOW for 2 hours, or until opaque and flaky.

Step 5 Preheat oven to 400 degrees. Lift up the slow cooker bowl and pop it in the oven for about 5 to 8 minutes to get a bit of that browning on top of the fish. (Most slow cooker bowls can handle oven heat up to 400 degrees.) Remove from oven and lift out the fish by the parchment paper; transfer to a cutting board and set aside.

For the Creamy Lemon Sauce

Step 1

Set a small saucepan or pot over medium-high heat. Stir in lemon juice, broth and cream. Bring to a simmer. Set heat to LOW. Cover the pot and cook 8 minutes.

Step 2 Uncover. Stir in lemon zest. Set heat to HIGH and cook for 2 more minutes, or until sauce has thickened a bit and reduced. Remove from heat; taste for seasonings and adjust accordingly.

To Finish Cut up the salmon into individual fillets. Pour sauce over the fillets and garnish with parsley. Serve with lemon wedges.

How to Freeze Cooked Salmon Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months. When ready to serve, let salmon thaw overnight in the fridge. Transfer the fish to a rimmed baking sheet and warm it a 275 degrees for about 15 minutes. Fish is done when internal temperature reaches 130 degrees.

How to Store Cooked Salmon Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days.


1 serving (1 filet with sauce): 330 calories, 19g fat, 7g saturated fat, 119mg cholesterol, 240mg sodium, 7g carbohydrates, 1g fiber, 1g sugar, 31g protein.

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