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’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.
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