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one moist cooked salmon fillet with all skin removed before cooking and uniform pink flaked flesh along every exposed edge including the underside, topped with one softened lemon slice and finely chopped dill over tender thin potato and fennel slices on a plain plate, with absolutely no gray, silver or black skin strip beneath the fish, no rice, sauce bowl or garnish sprigs
Melissa Hart

Crockpot Salmon

Salmon is a short, gentle slow-cooker dinner, not something to leave on low from breakfast to evening; thin potato slices and fennel get a head start in hot broth before the fish goes on top, and keep the fillets in one layer and check them early. The result should be moist flakes with a light lemon flavor, with the vegetables already tender enough to eat when the salmon reaches its temperature. Estimated calories: about 430 per serving, including everything listed.
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Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 skinless salmon fillets 5 oz each
  • 1 lb Yukon Gold potatoes cut into 1/8-inch slices
  • 1 medium fennel bulb cored and thinly sliced
  • 3/4 cup hot low-sodium vegetable broth
  • 1 lemon thinly sliced with seeds removed
  • 1 tsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill

Method
 

  1. Layer potato slices and fennel in a 6-quart oval slow cooker and pour hot broth over them. Cover and cook on high for 1 1/2 to 2 hours until potatoes are nearly tender.
  2. Brush salmon with oil and season with salt and pepper. Arrange fillets in one layer over the hot vegetables and place lemon slices on top.
  3. Cover and cook on high for 20 to 35 minutes until the salmon reaches 145°F in the thickest part and the potatoes are fully tender; check the fish after 20 minutes.
  4. Lift fillets carefully with a wide spatula. Divide potatoes and fennel among 4 plates.
  5. Place one salmon fillet on each serving and spoon over a little cooking broth.
  6. Sprinkle each with one-quarter of the chopped dill and serve promptly.