Salmon is so delicious and versatile that it can be prepared in many ways. Our friends at Jen Reviews have a wonderful Slow-Cooked Salmon recipe that we just had to share.
But first, here are some salmon tips:
- Fresh fish is essential and should smell slightly of cucumber, not ammonia.
- Never refreeze salmon.
- If freezing, keep the salmon in an airtight container and consume it within a month.
- Leave the salmon skin on fillet when cooking as it makes it easier to flip.
Now on to slow cooking tips!
- You are able to put in all of your ingredients into the slow cooker and cook them together.
- Place the pot on a large cutting board or baking sheet when you take it out. Unless if you have a marble or granite countertop then you can place it right on it.
- A slow cooker is ideal for cooking salmon, even if you don’t like fish.
Let’s get started with the recipe! It is advisable to check on your dish after 2 hours of cooking and then every 30 minutes. This is due to the differences in thickness of the salmon fillet as well as the type of slow cooker you’re using.
- 1 or 2 salmon fillet, depending on size
- 2 lemons
- ½ cup of chicken broth
- 2 tablespoon of fresh dill
- 2 tablespoon of capers
- Salt and pepper
Step One – Prepare all of your ingredients
Step Two – Lemon and Salmon
Take one lemon and slice it thickly. Place these at the bottom of the cooker. Place salmon fillet on top of lemon slices.
Step Three – More Lemon Slices
Slice some more lemon but this time slice them thinly. Place on top of salmon. Sprinkle dill and capers.
Step Four – Chicken Broth
Add chicken broth and begin cooking at high temperature. Cover and check your salmon after 2 hours and then every 30 minutes.
Step Five – Serving
Place cooked salmon on a plate. Garnish with thin lemon slices on top and sprinkle some capers and dill. Serve with salad.