Dinner doesn’t get simpler than this flaky, delicious Slow Cooker Poached Salmon! It’s such an impressive recipe with minimal kitchen time!
Slow Cooker Poached Salmon is one of the easiest dinner recipes ever! Healthy wild-caught salmon simmered in a blend of white wine, shallots, lemon, and fresh dill and parsley – it’s bursting with flavor and the presentation is beautiful!
Poaching is a Great Option for Salmon
Either you love salmon, or you don’t! And if you’re still here reading this recipe, you probably love it like I do! And there’s no bad way to prepare it – grilled, baked, pan-seared, broiled, and my favorite way – poached!
Poaching salmon is not only fast and easy. It’s done by simmering the fish in an aromatic liquid, allowing it to absorb all the complex flavors while ensuring the filets stay moist and juicy! You can’t lose!
Other Recipes to Serve with Poached Salmon
- There is something about this Pecan Rice Pilaf that’s perfect with salmon. Crunchy and seasoned with sauteed onions and herbs – you’ll love this!
- Your side dishes should be as tasty and easy as your entree! Lemon Butter Broccolini is just right!
Ingredients
Salmon: Wild-caught, skin-on salmon filets work best for this poaching recipe. You’ll pat these in a thin layer of salt before cooking.
Poaching Liquid: This liquid of dry white wine, shallots, garlic, fresh dill, parsley, lemon, peppercorns, and water gives the salmon so much depth of flavor!
Garnish: Have some extra dill and some lemon slices on hand as a beautiful way to garnish the salmon.
How to Make Slow Cooker Poached Salmon
STEP ONE: Combine the white wine, water, sliced shallot, sliced garlic cloves, finely chopped dill and parsley, and 6 whole peppercorns in a large crock pot (slow cooker). Squeeze in the juice of half the lemon, slice the remaining half, and add to the liquid. Set the temperature to high and heat the liquid for half an hour.
STEP TWO: After 30 minutes, reduce the slow cooker heat to low. Rub a thin layer of salt all over the salmon filets, then place the salmon into the crock pot, skin side down.
STEP THREE: Cook on low for 45 minutes. Check the temperature and flakiness and cook for 15 minutes if needed.
STEP FOUR: Remove from slow cooker, garnish with additional herbs and lemon slices if desired, and enjoy!
Tips for Success
- If you want to remove the skin after cooking while the salmon is still warm (but not too hot to handle.) It should easily peel right away from the meat.
- Poaching is the best way to ensure the salmon stays moist, but you still want to watch the time and be sure not to overcook.
- You can substitute whole milk or coconut milk for the white wine. The milk will give a subtle, sweet flavor.
- Leftover salmon is great to put on salads or make Salmon Croquettes with.
What is Poaching?
Poaching is a cooking technique simulating a protein in liquid at a low temperature. This allows for a moist, juicy finished product that’s almost impossible to overcook, making it an easy option for beginning chefs. Poaching also doesn’t require stirring or flipping, so it’s especially good for fragile items like fish or eggs.
How Can I Tell if Salmon is Fully Cooked?
Since raw salmon is pink and cooked salmon is pink, it can be difficult to tell if it’s fully cooked. This pink color comes from a natural pigment found in salmon, shrimp, lobster, and other seafood. This pigment doesn’t break down, so you have to rely on temperature and texture to be certain it’s done. Using a meat thermometer inserted into the thickest part of the filet, the internal temperature should register 145 degrees F and when gently pressed, the salmon should be flaky and not mushy.
Other Spectacular Salmon Suppers!
- Parmesan Herb Salmon
- Grilled Orange Rosemary Salmon
- Baked Pecan and Mustard Salmon
- Smoked Salmon Crostini
- Hawaiian Grilled Salmon Filets
*This post was originally posted on 10/06/2014.
Equipment
Ingredients
- 1 cup dry white wine
- 1 cup water
- 1 shallot peeled and thinly sliced
- 1 large clove garlic thinly sliced
- 1 handful fresh dill
- 1 handful fresh parsley
- 6 whole peppercorns
- 1 lemon cut in half
- 1 pound wild-caught skin-on salmon fillet
- ½ teaspoon salt
Instructions
- In a large slow cooker, combine the wine, water, shallot, garlic, dill, parsley, and peppercorns. Squeeze half of the lemon over the slow cooker (watch for seeds!). Slice the remaining lemon half and add the slices to the slow cooker.
- Set the slow cooker temperature to HIGH and heat the poaching liquid for 30 minutes.
- Reduce the slow cooker's heat to LOW.
- Rub a thin layer of salt over the salmon. Place it in the slow cooker, skin side down. Cook on LOW for 1 hour.Tip: After about 45 minutes, start checking on the salmon to see if the flesh starts to flake away.
- Remove from the poaching liquid and set drain on a paper towel skin side down.
- Serve warm with your favorite sides. Sprinkle some fresh dill and place lemon slices on top for garnish.
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