Tuesday, October 9, 2012

Slow Cooker Dill Butter Salmon

Becca here with my very favorite way to cook salmon.  It runs a close second to this Creamy Parmesan Topped Flounder in the seafood category in my opinion.  Best of all, it's virtually foolproof and makes use of your slow cooker!  I know seafood in the slow cooker sounds just wrong, but the key is the foil packets.  I've been making salmon this way for years, and have yet to have a batch not turn out good!  I first saw the idea for this cooking method here, in 2008, and have adapted it to suit my family's tastes.  When I was pregnant with each of my sons I craved the dill butter salmon from Logan's Roadhouse, which was my inspiration for my seasonings.  The sliver of butter on top is small, but necessary to keep the salmon from sticking, and adds a bit of extra moisture to ensure the salmon is perfectly cooked and not dry.  Enjoy!

Place each salmon fillet onto a large square of foil.  I used frozen 6 ounce fillets this day, and cooked them on high in my 7 quart slow cooker for 3 1/2 hours.  I think 3-4 hours would have still kept them in the perfect range.  Although you have a fairly large window of opportunity, you will less cooking time if your salmon is fresh, or smaller pieces.  I usually cook 4 ounce frozen pieces for 2 1/2 hours.

Top each fillet with a small pat of butter (I use about 1/2 Tablespoon per piece of salmon) and 1 teaspoon of dried dill weed.  Add a dash of salt.

Fold up into a tightly sealed pouch so that the salmon can steam into the slow cooker.  I fold the top over first, then the bottom, and then fold the two sides up onto the top so it's nice & airtight.

Place the packets into the slow cooker (it's fine to stack them) and cook for desired time.  Like I mentioned above, I cook frozen 6 ounce fillets for about 3 1/2 hours, frozen 4 ounce fillets about 2 1/2 hours.  Don't be afraid to remove one packet and check it if you're getting worried about it being overdone, you can always wrap it up and put it back to finish cooking, or change the setting to low if it's almost finished! 
If you don't love the smell of salmon cooking (or are pregnant :) I recommend putting the slow cooker in the garage or back porch.  I've been able to eat many a dinner that I wouldn't have otherwise if I'd been smelling it all day by simply letting the food cook where I can't smell it. 
I hope you'll try this recipe, it's a unique cooking method that I think you'll love having in your repertoire of dinner recipes!

1 comment:

  1. Thank you for your recipe! I was looking for a how long to cook my frozen salmon fillets in the crockpot, and am trying your method tonight.