Slow Cooker Butter Herb Salmon

Ingredients

Instructions

0 of 5 steps complete

1. 1Stir the melted butter, garlic, dill, parsley, thyme, lemon juice, salt and pepper together in a bowl.
2. 2Lay the salmon fillets in a single layer in a 4-to-6-quart slow cooker and spoon the herb butter evenly over each one.
3. 3Cover and cook on LOW for 1½–2 hours, until the salmon flakes easily with a fork and registers 145°F at its thickest point.
4. 4Spoon the buttery pan juices over the fillets and rest them in the cooker, uncovered, for 5 minutes before serving.
5. 5Serve warm with lemon slices, rice or roasted potatoes. Refrigerate leftovers within 2 hours for up to 2 days and reheat gently to 165°F.