Ingredients
1½ to 2 lbs salmon fillet, skin-on or skinless, cut into 4 even portions
1 tsp kosher salt, or to taste
½ tsp freshly ground black pepper
½ tsp garlic powder or 2 cloves fresh garlic, minced
4 tbsp unsalted butter, melted (plus extra for greasing, optional)
1 large lemon, thinly sliced (about 8–10 rounds)
2 tbsp fresh lemon juice (about half a lemon)
1 tbsp olive oil (optional, for added richness)
2 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
Parchment paper, enough to line the slow cooker with overhang
Nonstick cooking spray or butter, for greasing the parchment
Note: Wild-caught salmon yields firmer texture; farmed is more buttery. Both work beautifully.
Instructions
1. Prep the Slow Cooker
Tear off a sheet of parchment paper large enough to line the bottom of your slow cooker with generous overhang on two sides (like a sling). Lightly grease the parchment with cooking spray or a dab of butter—this prevents sticking and makes removal easy.
2. Season the Salmon
Pat the salmon fillets dry with paper towels—this ensures better flavor absorption. Sprinkle both sides evenly with salt, pepper, and garlic powder (or minced garlic). If using one large fillet, cut it into 4 equal pieces so they fit in a single layer.
3. Make the Lemon Butter Sauce
In a small bowl, whisk together the melted butter, lemon juice, olive oil (if using), and parsley until smooth and fragrant. This simple sauce will baste the salmon as it cooks, keeping it moist and flavorful.
4. Assemble the Packet
Place the seasoned salmon pieces skin-side down (if skin-on) on the parchment-lined slow cooker. Pour the lemon butter mixture evenly over the top. Arrange the lemon slices in a slightly overlapping layer across the salmon—this adds aroma and visual appeal.
5. Create a Loose Parchment Tent
Gently fold the excess parchment over the salmon to form a loose, open tent. It doesn’t need to be sealed—just closed enough to trap steam while allowing slight air circulation. This mimics en papillote cooking, steaming the fish gently without making it soggy.
6. Cook Low and Slow
Cover the slow cooker with its lid. Cook on LOW for 1½ to 2½ hours, depending on thickness and your slow cooker’s heat. Start checking at 1 hour 15 minutes. The salmon is done when it’s opaque in the center and flakes easily with a fork (internal temp: 125–130°F for moist, medium; up to 140°F if preferred well done).
7. Rest and Serve
Carefully lift the entire parchment packet out of the slow cooker using the overhangs—it will be hot and steamy! Let rest for 3–5 minutes to finish cooking gently. Spoon the pooled buttery juices over the top, and serve with the lemon slices still nestled on the fish.
Serving Suggestions
Over herbed rice or quinoa to soak up the sauce
Alongside roasted asparagus, green beans, or baby potatoes
With crusty bread for dipping into the lemon-butter broth
Garnished with extra parsley and a final squeeze of lemon
Frequently Asked Questions
Can I use frozen salmon?
Yes—but thaw completely and pat very dry to avoid excess moisture.
Can I skip the parchment?
Not recommended. Parchment prevents sticking, enhances flavor, and makes cleanup effortless.
Can I add vegetables?
Yes! Place thin slices of zucchini, cherry tomatoes, or fennel under the salmon—but keep them minimal to avoid overcrowding.
How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently in a covered skillet with a splash of water.
Allergy Information
Contains: Fish, dairy (butter)
Gluten-free: Yes
Vegetarian? No
Dairy-free option: Substitute butter with olive oil or vegan butter
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per serving, recipe serves 4)
Calories: 320
Protein: 34g
Fat: 19g (Saturated: 8g)
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 480mg
Values may vary based on salmon type and butter brand.
This Slow Cooker Lemon Butter Salmon is proof that elegance doesn’t require effort. With just a few fresh ingredients and your trusty slow cooker, you can create a restaurant-
.png)
