Essential Ingredients
- 4 steaks wild-caught salmon (approx. 6 oz / 170g each)
- 1 medium white onion (approx. 5.3 oz / 150g), peeled and sliced
- 2 tsp. (0.3 oz / 10g) minced garlic
- 0.5 tsp. (0.1 oz / 3g) salt
- 0.1 tsp. (0.03 oz / 1g) ground white pepper
- 0.5 tsp. (0.05 oz / 1.5g) dried dill weed
- 2 tbsp. (1 oz / 30g) avocado oil
- 2 tbsp. (1 oz / 28g) unsalted butter
- 2 tbsp. (1 oz / 30g) lemon juice
- 1 cup (8 oz / 240g) water
Step-by-Step Directions
- Place 2 tbsp. (1 oz / 28g) of unsalted butter into the bottom of a 4-quart slow cooker, add the wild-caught salmon steaks, and drizzle them evenly with 2 tbsp. (1 oz / 30g) of avocado oil.
- Combine the sliced white onion (5.3 oz / 150g), 2 tsp. (0.3 oz / 10g) minced garlic, 0.5 tsp. (0.1 oz / 3g) salt, 0.1 tsp. (0.03 oz / 1g) ground white pepper, 0.5 tsp. (0.05 oz / 1.5g) dried dill weed, 2 tbsp. (1 oz / 30g) lemon juice, and 1 cup (8 oz / 240g) water in a medium stovetop saucepan.
- Stir the aromatic liquid mixture thoroughly and bring it to a rolling boil over high heat.
- Carefully pour this boiling mixture directly over the poached salmon base in your slow cooker, ensuring the fish is well-covered by the aromatics, and tightly shut the lid.
- Plug in the slow cooker and cook the poached salmon on the "Low" heat setting for exactly 3 hours and 30 minutes, or until the fish is completely tender and flakes easily with a fork; serve straightaway.
Nutritional Information (Total Per Recipe)
- Calories: 1240 kcal
- Total Carbohydrates: 14g
- Protein: 120.8g
- Total Fat: 80g
Pro Tips for the Perfect Poached Salmon
- Watch the Temperature: Slow cookers can vary in their exact "Low" temperature. Check your salmon at the 3-hour mark. The fish is done when it is opaque and flakes gently with a fork, reaching an internal temperature of 145°F (63°C).
- Skin On or Off? For slow cooker poaching, leaving the skin on helps the steaks stay together during the cooking process. You can easily peel it away right before serving if preferred.
- Keep it Low-Carb: This dish is naturally low in carbohydrates. To maintain a perfect Keto or Paleo macro profile for your meal, serve the rich, buttery poaching liquid over steamed cauliflower rice or zucchini noodles instead of traditional grains.
- Fresh Herb Finish: While dried dill works beautifully in the poaching liquid, garnishing the finished dish with freshly chopped dill or parsley right before serving adds a vibrant pop of color and a bright, fresh flavor contrast.
Frequently Asked Questions (FAQ)
Q: Can I use frozen fish for this slow cooker Poached Salmon? A: It is highly recommended to use fully thawed wild-caught salmon for this recipe. Cooking from frozen in a slow cooker can alter the cooking time significantly and may cause the fish to release too much water, diluting the flavorful poaching liquid.
Q: How do I know when my Poached Salmon is done? A: Perfectly cooked Poached Salmon will turn an opaque pink color and flake apart easily when pressed gently with a fork. If you have a meat thermometer, the thickest part of the steak should register 145°F (63°C).
Q: What is the best way to serve this Poached Salmon? A: Because the slow cooker method creates a rich, buttery, and savory broth, it is best served in a shallow bowl or rimmed plate. Spoon the onions and poaching liquid generously over the top of the salmon steaks.
Q: Can I store and reheat leftover Poached Salmon? A: Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat with a splash of water or remaining broth to prevent the fish from drying out. Avoid microwaving, as it can make the salmon rubbery.
