Slow Cooker Lemon Butter Salmon

This slow cooker lemon butter salmon is soft, buttery, and full of yummy lemon flavor. The fish cooks gently on parchment paper right in your slow cooker, so it stays juicy and flaky. It’s a simple, cozy dinner that feels a little fancy but takes almost no work to make.

This slow cooker lemon butter salmon is a easy dinner that makes any busy weeknight feel a bit more special. Instead of turning on the whole oven, the salmon cooks gently on a piece of parchment paper right inside the slow cooker. As it cooks, it soaks up butter, lemon, and garlic, turning soft, flaky, and full of flavor.

This recipe is inspired by the classic baked lemon butter fish that many of us ate growing up, but it’s changed into a simple slow cooker way of cooking that works great when you’re busy with homework, activities, and other things going on. You might want to try this dinner when you want something light but comforting, or when you want a “fancy” fish meal without having to stand and watch a pan on the stove.

This lemon butter salmon tastes great with simple side dishes that soak up the extra sauce. You can spoon it over soft white rice or buttery egg noodles so every bite has a little lemony taste. Steamed green beans, roasted asparagus, or a simple salad with light dressing also go really well and make the meal feel fresh.

If you have big eaters at your table, add some crusty bread or dinner rolls so they can soak up the buttery sauce. For a cozier meal, serve it with mashed potatoes and a pan of roasted carrots. You can get everything ready ahead of time so dinner feels calm instead of rushed.

Servings: 4 servings

Ingredients

1½ to 2 pounds salmon fillet (skin-on or skinless, cut into 4 pieces)
1 teaspoon kosher salt (or to taste)
½ teaspoon black pepper
½ teaspoon garlic powder OR 2 cloves fresh garlic, minced
4 tablespoons unsalted butter, melted (plus a little extra for brushing, optional)
1 large lemon, thinly sliced
2 tablespoons fresh lemon juice (about half a lemon)
1 tablespoon olive oil (optional, for extra richness)
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
Parchment paper (enough to line the bottom of your slow cooker and loosely wrap the salmon)
Nonstick cooking spray or a little extra butter, for greasing the parchment

Slow Cooker Lemon Butter Salmon: Directions

Get the slow cooker ready: Tear off a piece of parchment paper big enough to cover the bottom of your slow cooker, with some extra hanging up the sides. Rub or spray a little butter or cooking spray on the parchment so the salmon won’t stick to it.
Season the fish: Use paper towels to pat the salmon dry. Sprinkle both sides of the fish with salt, pepper, and garlic powder (or the fresh minced garlic). If your salmon is one big piece, cut it into 4 smaller pieces so it fits nicely in the slow cooker.
Make the lemon butter sauce: In a small bowl, whisk together the melted butter, lemon juice, and olive oil, if you’re using it. Stir in the chopped parsley. This tasty sauce will keep your salmon moist and full of flavor while it cooks.
Put everything in the slow cooker: Place the seasoned salmon pieces skin-side down (if your salmon has skin) on top of the parchment paper, in one flat layer. Pour the lemon butter sauce evenly over all the salmon pieces. Lay the lemon slices on top, overlapping them a little so they cover most of the fish.
Make a loose parchment tent: Fold the extra parchment paper over the top of the salmon to make a loose little packet or tent. You don’t need to seal it tightly — just close it enough so the fish can steam gently while some air can still move around inside the slow cooker.
Cook the salmon: Put the lid on your slow cooker. Cook on LOW for 1½ to 2½ hours. The exact time depends on how thick your salmon is and how hot your slow cooker gets. Start checking the fish at about 1 hour and 15 minutes. The salmon is ready when it flakes apart easily with a fork and looks opaque (not see-through) in the middle. This means it has reached a safe temperature of about 125–130°F for moist salmon, or up to 140°F if you like it cooked more well done.
Let it rest and serve: Carefully lift the parchment packet out of the slow cooker — it will be hot and steamy, so use oven mitts. Let the salmon rest for 3 to 5 minutes. Spoon any buttery juice left in the parchment over the top of the fish. Serve the salmon with the lemon slices on top, and drizzle extra sauce over your favorite side dishes.