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Wednesday, October 5, 2011

Crock Pot Salmon ~ Simple and Delicious!

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I have to admit that I've hesitated for many years to put seafood in the crock pot. I'm not sure why. Maybe because I don't do a good job of cooking it in other ways? Maybe....

I've never had extremely good luck with grilling it, poaching it, broiling it or frying it.  (Don't tell my husband and daughter though... I'm beginning to thing they're like Mikey and will eat ANYTHING)

Well, after this super easy, super simple and super delicious crock pot salmon I will be doing much more seafood dinners at home now. I can not believe how incredibly easy this was, and y'all aren't either.

As a matter of fact Miss Maddy is already asking when we can have the pink fish again for supper.

Here is how I did it:
  • 2 - 6 ounce wild sockeye salmon fillets
  • 6 thin slices of lemon
  • 3/4 teaspoon of sea salt











Start by cutting two twelve inch pieces of parchment paper. Lay one salmon fillet on each piece. Evenly sprinkle the sea salt over each piece of salmon. Now lay 3 pieces of the lemon slices on top of each piece of salmon.










Fold over the piece of parchment paper where the edges are touching. Gently crease and fold the edge as to overlap starting at one corner. You want it to look like a half circle when done. The final crease at the end can be tucked underneath to secure it.









Place each packet in the bottom of your crock pot. Cover and cook on high for 2 - 2 1/2 hours or on low for 3 1/2 - 5 hours.












This salmon turned out perfect. It was flakey, moist and made us all wish we had enough for seconds.

I will definitely be making this again!












Crock Pot Salmon

<p>This is the most miost and flakey salmon I&#8217;ve ever had. I do believe that this is how I will be making it from now on.</p>

See Crock Pot Salmon on Key Ingredient.



9 comments:

  1. Did the salmon taste DRY? I love Salmon but the hard part about cooking it is keeping it moist

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  2. It wasn't dry at all. I'm not sure if it was because I wrapped it in the parchment paper or because I took it out of the crock pot exactly at the two hour mark (after cooking on high). It was moist and delicious. No fishy smell in the house either. This is definitely how I will be making it from now on.

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  3. Couldn't you use some of those small oven bags instead of the paper???

    ReplyDelete
  4. @Hermit: I never have. If you try it out I'd love to hear how using them turns out for you though :o)

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  5. Did it seem like it got hot enough to be safe? That's my big hesitation with poultry and seafood in the crockpot! But I LOVE salmon. If you do this again, will you check it with a meat thermometer for people like ms who are OCD about food safety? I would probably start making this like weekly if you did! Yum!

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  6. Do you think it would be possible to stack them so I could get more than 2 in my crockpot at one time?

    Would I need to find a way to keep them separated? The rolled up aluminum foil might work, I guess.

    ReplyDelete
  7. @Beverly, the only concern about stacking them is the packets expand when cooking because of the steam produced. If you stack them to where they are touching the steam may burst the package. You would have less moist finished product ..... if you try the rolled foil let me know how it works for you.

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  8. How many people did this serve? I'm thinking of making this dish for company using my oval crockpot, and I need to see how many I need to put side by side.

    It sounds fabulous. I may lay a sprig of an herb (maybe thyme or rosemary) on the lemon, or maybe some thinly sliced garlic.

    ReplyDelete
  9. This served two people. Herbs would be a nice addition :o)

    ReplyDelete

Comments are welcome by anyone and everyone (especially if you tried the recipe). Unfortunately due to an increasing number of SPAM comments, I've had to change it so that there are no anonymous comments accepted. Can't wait to hear from you!

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