Foolproof salmon in the slow cooker? Yes, please! This method of poaching the salmon in a flavorful broth using the slow cooker guarantees success.
- 3 cups water
- 1 cup white wine
- 1/2 cup celery (1 rib)
- 1 cup sliced leeks (1 small)
- 2 teaspoons peppercorns
- 2 cloves garlic, minced
- 2 large sprigs fresh dill, plus 2 tablespoons chopped (for garnish)
- 1/4 cup lemon juice (from 2 lemons)
- 1 teaspoon kosher salt
- 2 to 2 1/2 pounds skin-on fresh salmon, cut into fillets or left whole
1 Make the broth: Combine water, white wine, celery, leeks, peppercorns, garlic, sprigs of dill, lemon juice and 1/2 teaspoon kosher salt. Cook on high for 1 hour.
2 Poach the salmon: Season the salmon with salt and pepper, and use your fingers to pat it in. Reduce the heat on the slow cooker to low. Add the salmon carefully, skin side down, using a parchment sling, tongs, or clean hands. Cover the and cook for 4 minutes.
Remove the cover, turn the salmon carefully using tongs, cover, and cook for an additional 4 to 6 minutes, until opaque and cooked through. Thin fillets will finish more quickly; thicker fillets will take slightly longer.
3 Remove the salmon. Carefully remove the salmon from the slow cooker and transfer to a platter.
4 Strain the poaching broth: Strain off the solids using a fine mesh sieve. If desired, drizzle some of the poaching liquid over the top of the salmon, or reserve it for another use.
5 Serve: Sprinkle the salmon with chopped dill and serve immediately. Serve with some combination of asparagus, potatoes, or rice.