Slow Cooker Poached Salmon
Lemon and herbs flavor this easy slow cooker poached salmon recipe adapted from the The Kitchen. Serve with Basic Aioli.
number of servings
- 2 cup water
- 1 cup dry white wine
- 1 lemon, thinly sliced
- 1 shallot, thinly sliced
- 1 bay leaf, preferably fresh
- 6 sprig fresh tarragon, dill, or flat-leaf parsley or a combination
- 1 tsp whole black peppercorns
- 1 tsp Kosher salt
- 2 lb skin-on fresh salmon
- freshly ground black pepper
- lemon wedges for serving
- aioli for serving
In the crock of a slow cooker, combine the water, white wine, lemon, shallots, bay leaf, herbs, peppercorns, and teaspoon of salt. Cook on high for 30 minutes to create the poaching liquid.
Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until the salmon is opaque in color and flakes gently with a fork, 1 hour or longer (begin checking after 45 minutes).
Serve with lemon wedges on the side and a bowl of aioli for passing at the table.