How To Cook Salmon in the Slow Cooker

I thought my mother had taught me all of her best tricks in the kitchen, but no — she had one more for me, which she casually let drop while in the middle of our Costco shopping expedition. It's this: She buys bulk salmon from Costco and cooks it all at once in the slow cooker. And it's darn good.
Not only is the slow cooker fantastic for this kind of batch cooking, but it's also an extremely good way to ensure tender, succulent salmon every time, no matter how many fillets you're cooking. Here's what to do.

Cook a Little Salmon, or a Lot!

Using this method, you can cook a few individual fillets in a small slow cooker, or you can cook a few pounds in a large slow cooker. Place up to two layers of salmon in the slow cooker, stacked with parchment in between. If cooking one layer, add enough liquid to come partway up the side of the salmon. If cooking two layers, add enough liquid to come part way up the side of the top-most layer, submerging the layer beneath. (By the way, I don't recommend cooking more than two layers because it throws the cooking time off too much and the bottom layer becomes far too overcooked.)

Key Steps for Slow Cooker Salmon

• Use flavorful liquid: You can cook the fish with just water, but it adds way more flavor to add things like wine, beer, vegetable broth, or cider. You can also add a few tablespoons of things like soy sauce or miso. Layer the salmon with slices of lemon and some aromatic vegetables, like fennel or onions, for another boost of flavor.
• Make a slow cooker sling: Salmon is really delicate after cooking. To make it easier to lift it out of your deep slow cooker, line it with aluminum foil or parchment paper. When cooked, lift everything up by the foil or parchment, tipping slightly as you lift so the liquid drains back into the pot.

Cook by Feel and Temperature, Not by Time

Cooking time will vary slightly based not only on the number or size of the fillets you're cooking, but also your individual slow cooker. Start checking the salmon after about an hour, and then continue cooking until the top-most layer flakes apart easily with a fork and looks cooked to your liking. If you want to double-check the temperature, the salmon is fully cooked when it registers 145°F in the thickest part.

If you're cooking two layers, the bottom layer will cook slightly faster than the top layer, which means that it will likely be slightly overcooked once the top layer is done. I usually serve the top layer on its own for dinner and save the bottom layer for adding to things like soups and risottos, or for making into fish cakes and burgers — when the salmon gets used in other recipes like this, it's usually OK if it was a bit overcooked!

What to Do with Your Salmon

Salmon cooked this way makes a mighty-fine dinner all on its own. The flavor will be delicate, so top it with fresh herbs, pesto, or another sauce and serve it with salad or some cooked grains on the side.

If you have leftovers — as you surely will if you've bought your salmon in bulk like my mother — they are great in all sorts of ways. Flake the fillets apart with a fork and add them to chowders and salads, or bake them into casseroles and frittatas. You can also swap salmon for tunafish in a tunafish salad or make fish cakes! If you get tired of salmon for all your meals, you can freeze the leftovers for up to three months.