Slow Cooker Poached Salmon with White Wine and Herbs
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
When it comes to cooking seafood, your trusty slow cooker probably doesn’t come to mind, but I’m here to convince you it’s actually the perfect kitchen sidekick for preparing poached salmon. The beauty of poaching salmon in your slow cooker is temperature control. Unlike adjusting the temperature at your stovetop to maintain a low simmer, the slow cooker does all the work, resulting in perfectly tender and flakey salmon.
You’ll start by heating a flavorful poaching liquid in the slow cooker for 30 minutes, then add the salmon, reduce the temp and let it cook hands-free for another hour or so. It really couldn’t be simpler.
I’m partial to Verlasso salmon, a high-quality, sustainably farmed variety you can find fresh in Heinen’s Seafood Department. I find it best to use a whole 1 ½ pound portion in this recipe, versus individually cut filets. Be sure to use a dry white wine, like Pinot Grigio, and preferably one you enjoy because you’ll have some left over to drink.
Poached salmon pairs well with roasted potatoes and asparagus, but it’s also delicious served cold atop a leafy green salad with vinaigrette.
Slow Cooker Poached Salmon with White Wine and Herbs
Servings: 4
Ingredients
- 2 cups water
- 1 ½ cups dry white wine, like Pinot Grigio
- 1 shallot, peeled and thinly sliced
- ½ large lemon, thinly sliced
- 1 garlic clove, peeled and smashed
- 4-5 sprigs fresh dill, plus more for garnish
- 1 Heinen’s bay leaf
- 1 tsp. kosher salt
- ¾ tsp. Heinen's whole black peppercorns
- 1 ½ lbs. Verlasso salmon fillet, skin on
- Extra lemon slices or wedges, for serving (optional)
Instructions
- Combine the water, wine, shallot, lemon, garlic, dill, bay leaf, kosher salt and peppercorns in a 5-6 quart slow cooker. Stir the ingredients together. Cover, set to high and cook for 30 minutes.
- Season the salmon with salt and pepper, then transfer to the slow cooker and submerge it in the liquid. Cover, adjust the temperature to low and cook for about 50-60 minutes, or until the salmon is cooked to your liking and flakes easily with a fork.
- Using two spatulas, carefully lift the salmon from the poaching liquid and transfer to a serving plate. Garnish with sliced lemon and chopped dill. Serve with extra lemon slices or wedges on the side.
Adapted from Kitchn.
