Slow Cooker Salmon

Ingredients

• Pink salmon

  Fish, raw

  1 fillet or 318g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  8 slice (1/8 of fruit) or 108g

• Dill

  Fresh

  1 cup sprigs or 9g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. Cut the salmon into pieces that will fit in the slow cooker and season generously with salt and pepper.
2. Line the slow cooker with a large square of parchment or aluminum foil to make it easier to lift the salmon out later.
3. Place a layer of lemon slices and dill on the bottom of the slow cooker.
4. Place the salmon in the slow cooker, skin-side down, and top with more lemon slices and dill.
5. If needed, add a second layer of salmon with parchment in between, topping with more aromatics.
6. Add enough water to come partway up the side of the top fillet.
7. Cook on LOW for 1 to 2 hours, checking after an hour and every 20 minutes thereafter until done. For fully cooked salmon, ensure it reaches 145°F.
8. Remove the salmon from the slow cooker using the parchment or foil, draining off any liquid.

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