1 Servings 120 min Cook
1 Fillet Pink Salmon
1 Dash Salt
1 Dash Pepper
1 Slice (1/8 lemon) Lemons
1 Cup sprigs Dill
1 1/4 Cup Water
Cut the salmon into pieces that will fit the slow-cooer.
Generously sprinkle salmon with salt and pepper.
Line the slow cooker: Cut a large square of parchment or aluminum foil and press it into the slow cooker.
This makes it easier to lift the delicate salmon out of the slow cooker later.
Place a layer of lemon slices and dill on the bottom of the slow cooker.
Place one layer of salmon in the slow cooker, skin-side down.
Top with more slices of lemon and dill.
Add another layer, if needed: If you're cooking more salmon than fits in a single layer, you can add a second layer.
Place a piece of parchment over the first layer, lay the rest of the salmon over, and top with aromatics.
(I don't recommend adding a third layer.
Choose your cooking liquid: The liquid helps to poach the salmon gently.
It can be as simple as plain water, or as complex as a cup of amber beer with soy sauce and fish sauce mixed in.
My standby is half water and half white wine.
You'll need between 1 and 1 1/2 cups of liquid.
Add enough water to come partway up the side of the top fillet.
Cook on LOW for 1 to 2 hours: The exact cooking time will vary based on your particular slow cooker, the number and thickness of your fillets, and how "done" you like your salmon.
Check the salmon after an hour and continue checking every 20 minutes until it's done.
If you prefer fully cooked salmon, check it with a thermometer in the thickest part until fish reaches 145 degrees F.
Remove from the slow cooker: Lift the salmon from the slow cooker using the parchment or aluminum foil.
Tilt the paper slightly as you lift to drain off the liquid.