Slow Cooker Lemon Butter Salmon
Why You’ll Love This Recipe:
This Slow Cooker Lemon Butter Salmon is the ultimate set-it-and-forget-it fish dinner for busy weeknights. Cooking salmon on parchment paper in the slow cooker creates a gentle steaming effect that keeps the fish tender, flaky, and incredibly moist never dry or overcooked. Infused with butter, fresh lemon, and garlic, this recipe delivers restaurant-quality flavor with minimal prep and no oven required.
Perfect when you want a light yet comforting meal, this healthy slow cooker salmon recipe feels elegant enough for guests but easy enough for everyday dinners.
Health & Lifestyle Benefits:
Rich in Omega-3 fatty acids to support heart and brain health
Hands-off slow cooker recipe ideal for busy families
No oven or stovetop needed, great for warm days
Naturally juicy and flavorful thanks to the parchment steaming method
Low-carb, high-protein dinner that pairs well with healthy sides
Family-friendly and easy to customize for kids or picky eaters
Ingredients:
1½ to 2 pounds salmon fillet (skin-on or skinless, cut into 4 portions)
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
1 large lemon, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil (optional, for extra richness)
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
Parchment paper (enough to line and tent the salmon)
Nonstick spray or extra butter for greasing
Directions:
Line the bottom of your slow cooker with parchment paper, leaving enough overhang to fold over the salmon. Lightly grease the parchment to prevent sticking.
Pat salmon dry. Season both sides with salt, pepper, and garlic. Arrange the salmon pieces in a single layer on the parchment, skin-side down if applicable.
In a small bowl, whisk together melted butter, lemon juice, olive oil, and parsley. This sauce keeps the salmon moist and flavorful as it slow cooks.
Pour the lemon butter mixture evenly over the salmon. Top with lemon slices, covering most of the surface for maximum flavor.
Fold the parchment loosely over the salmon to trap steam while allowing gentle airflow this is the secret to perfectly cooked slow cooker salmon.
Cover and cook on LOW for 1½ to 2½ hours, depending on thickness. Begin checking around 1 hour 15 minutes. Salmon is done when it flakes easily and turns opaque (125–130°F for moist, medium doneness).
Carefully lift out the parchment packet. Let rest for 3–5 minutes, then spoon the lemon butter juices over the salmon before serving.
Serving Ideas:
Serve this lemon butter salmon with:
Steamed green beans or roasted asparagus
Fluffy white rice or buttered egg noodles
Mashed potatoes or roasted carrots
Crusty bread or dinner rolls to soak up the sauce
Variations & Pro Tips:
For kids: reduce lemon slices and add 1–2 teaspoons honey
Garlic lovers: double the garlic and finish with grated Parmesan
Lighter option: replace half the butter with vegetable or chicken broth
One-pot meal: add thinly sliced baby potatoes or carrots under the parchment
Herb swaps: try fresh dill or chives instead of parsley
