Crock-Pot Lemon Poached Salmon

Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.

Advantages to using a Crock Pot

Longer cooking time adds more flavor and yields higher nutrient content.
It’s rare to burn or scorch foods in a slow cooker
Saves on a lot of dish washing several pots and pans to create a meal.
A crock pot uses a lot less energy that the stove top or oven.
It reduces our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.

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This recipe for Crock-Pot Lemon Poached Salmon is loaded with nutrition. As an example:

Salmon contains protein, Vitamin A, selenium, niacin, vitamin B12, vitamin B6, riboflavin, folate, phosphorus, potassium thiamine, pantothenic acid, copper, magnesium, iron, calcium and zinc. Wow huh?

Peppercorns (aka black pepper) Are high in antioxidants, Has anti-inflammatory properties, and aids in digestion. It contains manganese, vitamin K, iron, copper, calcium and magnesium.

Here’s the recipe….

Crock-Pot Lemon Poached Salmon

2 cups water
1 cup organic, low sodium chicken stock
1 lemon, thinly sliced
1/3 C sweet onion- thinly sliced
1 bay leaf
5 to 6 sprigs fresh tarragon and dill herbs or 1 teaspoon each if dried.
1 teaspoon black peppercorns

Pepper and salt to taste. highly suggest Himalayan sea salt
4 to 6 Salmon fillets (approx: 2lbs) Highly suggest wild caught salmon


  1. Combine the water, lemon, onions, bay leaf, tarragon, dill and peppercorns in the crock-pot and cook on high for 30 minutes.
  2. Add the salmon fillets (skin side down) and add salt and pepper.
  3. Cover and cook on low until salmon is done. (it should be opaque in color and flake gently with a fork.)
    NOTE: Start checking to see how well done they are after 45 minutes to an hour and continue cooking until they are done to your preference.
    Optional but yummy: Drizzle salmon with organic extra virgin olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.
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