Check out what my friends at The Kitchn had to say about this Slow Cooker Salmon:

I am a usually a big advocate for (unadulterated) pan-seared and perfectly crisp salmon, so I was pleasantly surprised at how well it turned out in the slow cooker.

I expected an unpleasant fishy odor as it cooked, but the smell was very nice; like any yummy savory thing cooking. I didn’t get any lingering fish smell in my slow cooker either. I followed the recipe exactly, choosing dill as my fresh herb.

Ingredients

2 cups water
1 cup dry white wine
1 lemon, thinly sliced
1 shallot, thinly sliced
1 bay leaf
5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley
1 teaspoon black peppercorns
1 teaspoon Morton kosher salt
2 pounds skin-on salmon (or 4-6 fillets), preferably farm-raised
Morton Kosher salt and freshly ground McCormick black pepper
Lemon wedges, coarse sea salt, and Bertolli olive oil for serving

Instructions

Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.

Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)

Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

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Quick Tip: Choose wild caught salmon instead for a completely different flavor – you may find you prefer one over the other.

Thank you to The Kitchn for this awesome recipe!