This foolproof salmon recipe is sure to be a massive hit for brunch, lunch, or dinner

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Slow cooking is one of the best ways to cook salmon because the low-and-slow process prevents the fish from being overcooked and keeps it beautifully moist. The recipe below uses this to full advantage by slowly poaching the fish in a bath of wine and aromatics. A salsa made of fresh herbs and olive oil gives the dish an elegant finishing touch.
This dish is delicious warm, straight from the slow cooker, but it is also great served at room temperature. It makes a great centerpiece for a Sunday brunch or garden lunch, but it can also be an easy dinner. Feel free to change up the herbs in the salsa, too. It’s equally delicious with cilantro, dill or basil in place of the parsley.
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Cooktop Cove
Slow Cooker Salmon with Fresh Herb Salsa
4
10 minutes
2 hours
2 hours and 10 minutes
For the fish
Butter or cooking oil spray for greasing the slow cooker
1 onion, thinly sliced
1 ½ pounds skin-on salmon fillet
1 cup white wine, vegetable broth, or water
2 tablespoons freshly squeezed lemon juice
2 tablespoons melted butter
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 garlic cloves, minced
For the herb salsa
1 shallot, finely diced
3 tablespoons red wine vinegar
2/3 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh chives
¼ cup extra-virgin olive oil
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
To make the fish, grease the slow cooker with butter or cooking spray. Arrange the onion slices in a layer covering the bottom of the pot.
Arrange the salmon in a single layer on top of the onions.
In a small bowl, stir together the wine, lemon juice, salt, pepper, and garlic. Pour the mixture over the fish.
Cover the slow cooker and cook on low for two hours. The salmon should be cooked through and flake easily with a fork.
To make the herb salsa, in a small bowl, mix together the shallot and vinegar, and let the mixture stand for 15 to 20 minutes.
In a separate small bowl, mix together the parsley, chives, olive oil, salt, and pepper. Strain the shallots, reserving the vinegar, and add them to the herbs. Add a teaspoon or two of the vinegar to the mixture to taste.
Serve the fish with the salsa spooned over the top.
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