How to Make Salmon in a Crock Pot

by Maria Hoven

Cook salmon fillets or steaks in a slow cooker for a meal.

Jupiterimages/Comstock/Getty Images

Salmon is an oily fish that is a good source of vitamin B-12, niacin and heart-healthy omega-3 fatty acids. One 3-oz. serving of Atlantic salmon contains 177 calories, 17 g of protein, 11 g of fat and 2 g of omega-3 fatty acids, according to the U.S. Department of Agriculture. A crock pot is a slow cooker you can use to cook salmon over a period of a few hours. However, salmon and other fish cook very fast and, thus, using a slow cooker for too long can lead to overcooking. Prevent this by cooking over low for three to five hours.

Rinse and chop vegetables. Use two large cubed carrots, two large chopped onions, 2 tbsp. of minced garlic, one medium cubed sweet potato, 15 halved baby new potatoes, 3 ½ oz. of chopped green beans and one chopped sweet pepper.

Place the vegetables into the slow cooker inserted with 6 tbsp. of olive oil, one vegetable or fish stock cube and 4 tbsp. of soy sauce. Optionally, add 1 cup of white wine or 1 cup of tomato sauce or a sauce of your choice. Stir with a wooden spoon to mix the ingredients together.

Season with salt and black pepper to taste and warm over the stove. Once warmed, place the stoneware into the heating base and cover with a lid. Cook on low for four hours.

Rinse 10 ½ oz. of skinned salmon. Cut into 1-inch cubes.

Add 4 tbsp. of fresh chopped tarragon and salmon cubes to the slow cooker after four hours of cooking.

Cook another 30 to 40 minutes or until salmon is cooked. The “Dietary Guidelines for Americans 2010” recommends you cook fish to 145 degrees Fahrenheit.

Remove the stoneware from the base. Add 7 oz. of creme fraiche and 4 tbsp. of fresh chopped chives if desired.


  • You can also cook the salmon without adding any vegetables. Add the salmon fillet, steak or cubes into the slow cooker and add olive oil, white wine, fish stock or tomato sauce to cover the fish. Cook low for 40 to 50 minutes or until salmon is cooked. Season with salt black pepper and fresh herbs.

Photo Credits

  • Jupiterimages/Comstock/Getty Images

About the Author

Maria Hoven is a health and fitness expert with over 10 years of expertise in medical research. She began writing professionally in 2004 and has written for several websites including Wound Care Centers and healthnews.org. Hoven is earning a Doctor of Philosophy in cell and molecular biology from the University of Nevada, Reno.