Cut the salmon into 4. 0 equal pieces, then season each piece evenly with the salt and black pepper before sprinkling the lemon zest across the top.
Line a 6. 0-quart (5. 7L) slow cooker with a sheet of parchment paper to prevent sticking, then place the seasoned salmon pieces inside and secure the lid.
Plug in the slow cooker and set it to cook for 1. 5 hours (90. 0 minutes) or until the salmon reaches an internal temperature of 145°F (63. 0°C).
Add the unsalted butter to the saucepan and allow it to melt completely without browning.
Whisk in the mashed capers, minced garlic, and lemon juice; stir the mixture continuously and let it simmer for 1. 0 minute to marry the flavors.
Remove the saucepan from the heat source and stir in the dried oregano to preserve its aromatic oils.
Lift the salmon carefully from the slow cooker once finished, spoon the warm lemon-caper sauce over the fillets, and serve immediately.
Don't Skip the Parchment: Using parchment paper in your slow cooker isn't just for easy cleanup; it creates a steaming pouch environment that ensures your Salmon with Lemon-Caper Sauce remains incredibly moist.
