Slow-Cooker Salmon

What type of salmon fillet should you use in the slow cooker?

We like using skin-on salmon fillets in the slow cooker. Removing the skin beforehand is one of the most common mistakes when cooking fish. The skin provides a buffer between the hot pan and the delicate flesh, keeping the salmon juicy as it cooks. You also don’t need four separate fillets to make this recipe. If you find a single, larger salmon fillet at the grocery store, feel free to use it in one piece. Just make sure it fits into the slow cooker in a single layer.

What do you serve with slow-cooker salmon?

There are so many delicious side dishes for salmon. A fresh green salad or citrus-forward grain salad provides a refreshing element that counters the rich flavors of salmon, whereas simple sides like rice or quinoa allow the salmon to shine through as the star of the show. Most vegetables complement salmon, too. Try red roasted potatoes, grilled asparagus, air-fryer garlic-rosemary Brussels sprouts, wilted spinach or glazed carrots.

How long will leftover slow-cooker salmon last?

Stored in an airtight container, leftover salmon will last up to 4 days in the refrigerator. To reheat, put in a 300°F oven for about 10 to 15 minutes; reheating it low and slow will keep it from drying out. If you see white stuff on the salmon while reheating, don’t worry. It's a harmless protein called albumin, and it’s perfectly safe to eat.

—Lindsay Mattison, Taste of Home Contributing Writer