Cooktop Cove: With just 5 minutes of prep, this slow cooker salmon is easier than ordering out
By Robin Donovan
Teriyaki salmon is easy to make, and cooking it in the slow cooker means it is guaranteed to turn out tender, moist, and perfectly flaky. For the recipe below, you just need a few simple ingredients and five minutes of prep time. Let the slow cooker do its thing for a couple of hours, and you’re ready to eat. Add steamed rice and a simple green vegetable like steamed broccoli or roasted asparagus, and you’ve got a well-rounded meal.
Salmon can sometimes fall apart once it’s cooked. To make it easier to serve the salmon in nice-looking pieces, you can line the slow cooker with a sling made of parchment paper or aluminum foil. Lift the sling out of the slow cooker, allowing the sauce to run off back into the pot, and then lift the fish gently with a spatula.
Slow Cooker Teriyaki Salmon and Rice
4
5 minutes
2 hours
2 hours and 5 minutes
1 ½ pounds salmon fillet
Kosher salt
Freshly ground black pepper
1/3 cup teriyaki sauce
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/3 cup brown sugar
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups steamed white rice
4 scallions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish
Season the salmon with salt and pepper, and arrange it in the slow cooker in a single layer.
In a mixing bowl, stir together the teriyaki sauce, soy sauce, vinegar, sesame oil, brown sugar, garlic, and ginger. Pour the mixture over the salmon.
Cover the slow cooker and cook on low for about two hours, until the salmon flakes easily with a fork.
Serve the salmon over the rice. Spoon some of the sauce over the fish, and garnish it with scallions and sesame seeds.