Ingredients for Salmon with Creamy Lemon Sauce
For the Salmon:
- 32 oz (907g) wild-caught salmon fillet, skin-on
- 1 tsp. (3g) garlic powder
- 1.5 tsp. (9g) salt
- 1 tsp. (2g) ground black pepper
- 0.5 tsp. (1g) red chili powder
- 1 tsp. (1g) Italian Seasoning
- 4 oz (113g) lemon, sliced (about 1 medium lemon)
- 3 tbsp. (45g) fresh lemon juice (from 1 medium lemon)
- 2 tbsp. (28g) avocado oil
- 1 cup (240g) chicken broth
For the Creamy Lemon Sauce:
- 0.25 cups (60g) heavy cream
- 0.25 cups (22g) grated parmesan cheese
- 0.125 tsp. (0.5g) lemon zest
- 2 tbsp. (8g) chopped parsley, for garnish
Step-by-Step Directions for Salmon with Creamy Lemon Sauce
- Line a 6-quart slow cooker with a parchment sheet, spread the bottom evenly with the 4 oz (113g) of sliced lemon, then place the 32 oz (907g) salmon fillet on top and drizzle with 1 tbsp. (14g) of the avocado oil.
- Stir together the 1 tsp. (3g) garlic powder, 1.5 tsp. (9g) salt, 1 tsp. (2g) black pepper, 0.5 tsp. (1g) red chili powder, 1 tsp. (1g) Italian seasoning, and the remaining 1 tbsp. (14g) avocado oil in a small bowl until combined, then thoroughly rub this mixture all over the top of the salmon.
- Pour the 3 tbsp. (45g) lemon juice and 1 cup (240g) chicken broth around the base of the fish (avoid pouring directly over the seasoning) and secure the lid.
- Plug in the slow cooker and cook on the low heat setting for exactly 2 hours.
- Meanwhile, as the slow cooker finishes, preheat your oven to 400 degrees F.
- Once the fish is done, carefully lift the inner pot out of the slow cooker, place it directly into the preheated oven, and bake for 5 to 8 minutes, or until the top of the salmon is nicely browned.
- Lift the fish out of the pot using the edges of the parchment sheet and set it aside to keep warm.
- Transfer the remaining hot juices from the slow cooker pot into a medium skillet pan and place it over medium-high heat on the stove.
- Bring the cooking juices to a boil and let cook for 1 minute to slightly reduce.
- Turn the heat down to a low level, then whisk in the 0.25 cups (60g) heavy cream, 0.125 tsp. (0.5g) lemon zest, and 0.25 cups (22g) grated parmesan cheese.
- Cook the sauce for 2 to 3 minutes, whisking frequently, until it has thickened into a rich glaze.
- Cut the resting salmon into 6 equal portions, top each piece generously with the creamy lemon sauce, garnish with the 2 tbsp. (8g) chopped parsley, and serve immediately.
Nutritional Information per Serving
- Calories: 340
- Total Fat: 20g
- Carbohydrates: 2g
- Protein: 32g
Chef's Pro Tips for the Perfect Salmon with Creamy Lemon Sauce
- Dry the Salmon Completely: Before rubbing the spices and avocado oil onto the 32 oz (907g) salmon fillet, pat it completely dry with paper towels. Removing excess moisture ensures the spices adhere properly and helps the fish firm up beautifully during the slow cooking process.
- Don't Skip the Oven Finish: Slow cookers are incredible for locking in moisture, but they don't provide a crust. Transferring the inner pot to a 400-degree F oven for those final 5 to 8 minutes is the secret to getting a restaurant-quality, slightly caramelized top on your Salmon with Creamy Lemon Sauce.
- Temper Your Cream Sauce: When whisking the 0.25 cups (60g) of heavy cream and 0.25 cups (22g) of parmesan into the reduced cooking juices, make sure your heat is turned down to low. Boiling dairy too aggressively can cause the sauce to "break" or separate. Gentle heat guarantees a velvety, smooth finish.
- Use Fresh Squeezed Lemon Juice: Since lemon is the star flavor profile here, avoid bottled lemon juice. The 3 tbsp. (45g) of fresh juice from a real lemon will provide a bright, acidic punch that perfectly cuts through the richness of the heavy cream and parmesan.
Frequently Asked Questions (FAQ) about Salmon with Creamy Lemon Sauce
Can I use frozen salmon for this Salmon with Creamy Lemon Sauce recipe? Yes, you can absolutely use frozen salmon. However, you must ensure the fillets are fully thawed in the refrigerator overnight and patted completely dry before applying the seasoning rub. Putting frozen salmon directly into the slow cooker will release too much water and dilute your creamy lemon sauce.
What side dishes pair best with Salmon with Creamy Lemon Sauce? Because this dish features a rich, savory glaze, it pairs wonderfully with starches that can soak up the extra sauce, such as angel hair pasta, creamy polenta, or jasmine rice. If you are keeping the meal low-carb, serve it alongside roasted asparagus, garlic-buttered green beans, or zucchini noodles.
How should I store and reheat leftovers? Store any leftover Salmon with Creamy Lemon Sauce in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon and sauce in a skillet over low heat until gently warmed through. If the sauce has thickened too much in the fridge, whisk in a splash of chicken broth or water to restore its creamy consistency. Avoid microwaving, as it can easily overcook and dry out the salmon.
