Set raw salmon fillets on parchment paper in the slow cooker. A few ingredients later? Wow

This slow cooker lemon butter salmon is one of those set-it-and-forget-it dinners that makes a busy weeknight feel a little bit special. Instead of heating up the whole oven, the salmon gently steams on a bed of parchment right in the slow cooker, soaking up butter, lemon, and garlic until it’s flaky and tender. It’s inspired by the classic baked lemon butter fish so many of us grew up with, just adapted for a hands-off slow cooker method that works beautifully when you’re juggling homework, activities, and everything else. You might want to make this when you’re craving something light but comforting, or when you want a “fancy” fish dinner without babysitting a skillet on the stove.

This lemon butter salmon is lovely with simple sides that soak up the extra sauce. I like to spoon it over fluffy white rice or buttered egg noodles so every bite gets a little lemony goodness. Steamed green beans, roasted asparagus, or a simple side salad with a light vinaigrette all pair really well and keep the meal feeling fresh. If you have heartier eaters at the table, add some crusty bread or dinner rolls so they can mop up the buttery juices. For a cozier feel, serve it alongside mashed potatoes and a pan of roasted carrots—everything can be prepped ahead so dinner feels calm instead of rushed.

Servings: 4 servings

1 1/2 to 2 pounds salmon fillet (skin-on or skinless, cut into 4 pieces)

1 large lemon, thinly sliced

Nonstick cooking spray or a little extra butter for greasing the parchment

Prepare the slow cooker: Tear off a sheet of parchment paper large enough to line the bottom of your slow cooker with some overhang up the sides. Lightly spray or rub the parchment with a bit of butter or cooking spray to help keep the salmon from sticking.

Season the salmon: Pat the salmon dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder (or minced garlic). If your fillet is large, cut it into 4 portions so it fits comfortably in the slow cooker.

Make the lemon butter: In a small bowl, whisk together the melted butter, lemon juice, and olive oil (if using). Stir in the parsley. This will be your simple sauce that keeps the salmon moist and flavorful as it cooks.

Assemble in the slow cooker: Lay the seasoned salmon pieces skin-side down (if using skin-on) on top of the parchment in a single layer. Pour the lemon butter mixture evenly over the salmon. Lay the lemon slices over the top of the fish, overlapping slightly so most of the surface is covered.

Create a loose parchment tent: Fold the extra parchment over the salmon to make a loose packet or tent. It doesn’t need to be tightly sealed—just closed enough to help the fish steam gently and keep the moisture in while still allowing some circulation in the slow cooker.

Cook the salmon: Cover the slow cooker with its lid. Cook on LOW for 1 1/2 to 2 1/2 hours, depending on the thickness of your salmon and how hot your slow cooker runs. Start checking at about 1 hour and 15 minutes. The salmon is done when it flakes easily with a fork and is opaque in the center (an internal temperature of about 125–130°F for moist, medium; up to 140°F if you prefer it well done).

Rest and serve: Carefully lift the parchment packet out of the slow cooker (it will be hot and steamy). Let the salmon rest for 3–5 minutes. Spoon any buttery juices from the parchment over the top. Serve the salmon with the lemon slices and extra sauce drizzled over your favorite sides.

For kids or picky eaters, you can dial back the lemon by using half the lemon slices and adding a drizzle of honey (about 1–2 teaspoons) to the butter mixture for a slightly sweeter, gentler flavor. If your family loves garlic, double the garlic and sprinkle a little grated Parmesan over the salmon right before serving. For a lighter version, reduce the butter to 2 tablespoons and replace the rest with chicken or vegetable broth; you’ll still get a nice sauce without as much richness. To make it more of a complete meal in one pot, tuck a few thinly sliced baby potatoes or carrot coins under the parchment (not directly under the thickest part of the salmon so they have room to cook) and season them with a pinch of salt and pepper—they’ll soak up the lemon butter as they steam. You can also swap parsley for fresh dill or chives for a different herb twist. If you’re cooking for a crowd, use individual parchment squares to make little salmon packets side by side in a larger slow cooker, then let everyone open their own “present” at the table, which makes dinner feel fun and special for kids and adults alike.