Set raw salmon fillets on parchment paper in the slow cooker. A few ingredients later? Wow. Full recipe

This Slow Cooker Lemon Butter Salmon is a simple yet refined dish that cooks the fish gently inside a parchment “packet,” keeping it moist and delicate. The blend of butter, lemon, and garlic creates a light, balanced sauce that complements the salmon’s natural richness without overwhelming it. Cooking at a low temperature ensures a tender, flaky texture—an easy way to bring a restaurant-quality meal to your table.

Slow Cooker Lemon Butter Salmon (Parchment Method)

Ingredients:

• 1½–2 lbs salmon fillet, cut into 4 portions
• 4 tbsp unsalted butter, melted
• 1 large lemon (half sliced, half juiced)
• ½ tsp garlic powder (or 2 cloves garlic, finely chopped)
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

Step 1: Prepare the Parchment
Place a large sheet of parchment paper inside your slow cooker, leaving enough overhang on the sides. Lightly grease the surface.

Tip: This makes removing the salmon easier and prevents sticking or breaking.

Step 2: Season and Combine
Pat the salmon dry, then season with salt, pepper, and garlic. In a small bowl, stir together the melted butter, lemon juice, and parsley.

Step 3: Build the Packet
Arrange the salmon pieces skin-side down on the parchment. Pour the butter mixture evenly over them and top with lemon slices.
Fold the parchment loosely over the fish to form a tent.

Tip: This traps steam inside, keeping the salmon tender and juicy.

Step 4: Slow Cook
Cover and cook on LOW for 1½ to 2½ hours. Begin checking at around 75 minutes.

Doneness check: The salmon should look opaque and easily flake with a fork.

Step 5: Rest and Serve
Carefully lift the parchment from the slow cooker and let the salmon rest for 3–5 minutes before serving.

Tip: Drizzle the lemon-butter sauce from the parchment over the salmon for added flavor.