Slow Cooker Lemon Garlic Salmon

Ingredients

Instructions

0 of 6 steps complete

1. 1Whisk the melted butter, garlic, lemon juice, broth, honey, salt and pepper together in a small bowl.
2. 2Line a 4-to-6-quart slow cooker with a parchment or foil sling if you like, and lay the salmon fillets in a single layer in the bottom.
3. 3Pour the lemon-garlic butter over the salmon and arrange the lemon slices on and around the fillets.
4. 4Cover and cook on LOW for 1½–2 hours, until the salmon flakes easily at its thickest point and reaches 145°F. Check early; thin fillets finish sooner.
5. 5Lift the salmon out with a wide spatula, spoon the pan sauce over it, scatter with fresh dill and serve with rice or steamed vegetables.
6. 6Refrigerate leftovers within 2 hours for up to 2 days; enjoy cold flaked over salads or reheat gently to 165°F.