Scale

4 salmon fillets (6 oz each, skin-on or skinless)

1 lemon, thinly sliced

3 cloves garlic, sliced

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

2 sprigs fresh dill (or 1/2 tsp dried)

2 sprigs fresh parsley

1/4 cup water or seafood stock

**Creamy Herb Sauce:**

1/2 cup sour cream or plain Greek yogurt

1 tbsp fresh chopped parsley

1 tsp Dijon mustard

1 tsp lemon juice

1/2 tsp garlic powder

Salt & pepper, to taste

1. Lightly grease the slow cooker insert.

2. Layer lemon slices and garlic on the bottom.

3. Place salmon fillets on top, skin-side down if using.

4. Drizzle with olive oil and sprinkle with salt, pepper, and herbs.

5. Add water or seafood stock around the sides.

6. Cover and cook on LOW for 1.5 to 2 hours, or until salmon flakes easily.

7. While salmon cooks, whisk together sauce ingredients in a small bowl.

8. Once cooked, gently remove salmon with a spatula.

9. Serve with creamy herb sauce spooned over the top.

Avoid overcooking—check salmon for doneness at 1.5 hours.

Use Greek yogurt for a lighter sauce or sour cream for richness.

Great served with rice, couscous, or roasted vegetables.

Keywords: slow cooker salmon, creamy lemon herb salmon, crockpot seafood recipe, garlic lemon salmon