This Slow Cooker Savory Garlic Lemon Salmon with Quinoa is a fuss-free, flavorful meal that’s both healthy and satisfying. The salmon gently simmers in a fragrant lemon-garlic butter sauce, infusing it with moisture and depth. Served over fluffy quinoa, this dish is packed with protein, Omega-3s, and bright, zesty flavors.
Why You’ll Love This Recipe
This slow cooker salmon recipe is a game-changer for busy weeknights or elegant dinners without the hassle. The slow cooking process ensures the fish stays moist and tender, absorbing the delicious blend of garlic, butter, and lemon. Plus, it’s incredibly nutritious! Salmon is rich in heart-healthy Omega-3 fatty acids, while quinoa provides a complete protein source. The best part? It requires minimal hands-on time—just prep, set, and let the slow cooker do the magic. Whether you’re meal prepping or looking for a refined yet easy dish, this one ticks all the boxes.
Recipe Tips and Tricks
- Use fresh salmon: Wild-caught salmon yields the best flavor and texture. If using frozen, thaw it overnight in the refrigerator.
- Layering tip: Place a layer of lemon slices at the bottom of the slow cooker to prevent the fish from sticking and enhance the flavor.
- Don’t overcook: Salmon is delicate, and slow cookers can vary in heat levels. Check for doneness at the lower end of the cooking time.
- Season well: Garlic, butter, and lemon bring fantastic flavors, but a touch of smoked paprika or chili flakes can elevate the dish.
- Rinse quinoa: Always rinse quinoa under cold water to remove the bitter outer coating before cooking.
Slow Cooker Savory Garlic Lemon Salmon with Quinoa
Tender slow-cooked garlic lemon salmon served over fluffy quinoa—a nutritious, easy, and flavor-packed meal perfect for busy weeknights.
Ingredients
- 4 salmon fillets (skin-on)
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 2 tbsp butter or olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ cup low-sodium vegetable or chicken broth
- 1 cup quinoa, rinsed
- 2 cups water or broth for quinoa
- 1 tbsp fresh parsley, chopped
- Lemon slices for serving
Instructions
- Prepare the Slow Cooker: Lightly grease the slow cooker with a little butter or olive oil. Lay a few slices of lemon on the bottom to infuse the salmon with citrusy goodness.
- Season the Salmon: Pat the salmon fillets dry with a paper towel. In a small bowl, mix the minced garlic, lemon zest, salt, black pepper, and smoked paprika (if using). Rub this mixture all over the salmon fillets.
- Add Ingredients to Slow Cooker: Place the salmon fillets on top of the lemon slices in a single layer. Drizzle with melted butter or olive oil and pour in the vegetable or chicken broth.
- Slow Cook the Salmon: Cover and cook on low for 2 hours or until the salmon easily flakes with a fork. Avoid overcooking to maintain moisture.
- Cook the Quinoa: While the salmon is cooking, bring 2 cups of broth or water to a boil in a saucepan. Stir in the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes until the quinoa is tender and has absorbed all the liquid. Fluff with a fork and set aside.
- Serve and Garnish: Gently remove the salmon from the slow cooker. Serve over a bed of quinoa, spooning some of the lemon-garlic sauce from the slow cooker on top. Garnish with fresh parsley and additional lemon slices.
Notes
- Avoid High Heat: Cooking salmon on high heat in a slow cooker can cause it to become dry. Always opt for low heat.
- Check for Doneness: The internal temperature should reach 145°F (63°C) for perfectly cooked salmon.
- Pairing Ideas: Serve with a side of roasted asparagus, steamed broccoli, or a simple arugula salad for a complete meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 684Total Fat 40gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 26gCholesterol 161mgSodium 1102mgCarbohydrates 23gFiber 4gSugar 3gProtein 56g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Salmon Fillets: Opt for skin-on fillets as they hold together better while slow cooking. The skin also adds extra richness when served.
- Garlic: Fresh minced garlic provides a robust, savory punch. Feel free to use roasted garlic for a milder, sweeter note.
- Lemon: Both the juice and zest are used to maximize brightness. Organic lemons are recommended to avoid waxy coatings.
- Butter or Olive Oil: Butter gives a rich, indulgent depth, while olive oil keeps it light. Both work well based on preference.
- Quinoa: White quinoa is the fluffiest, while red and black quinoa offer a firmer texture and nuttier flavor. Mix them for variety.
- Vegetable or Chicken Broth: Cooking quinoa in broth instead of water infuses it with extra flavor.
Variations and Substitutions
- Swap the Quinoa: If you’re not a fan of quinoa, try brown rice, farro, or couscous for a different base.
- Make it Dairy-Free: Replace butter with extra virgin olive oil or vegan butter for a dairy-free version.
- Herb Boost: Add fresh dill, parsley, or thyme for extra herbal depth.
- Spice It Up: A pinch of red pepper flakes or a drizzle of sriracha can bring heat.
- Citrus Twist: Swap lemon for lime for a slightly more tropical tang.
Storage Options
- Refrigeration: Store leftover salmon in an airtight container for up to 3 days. Quinoa can last up to 5 days.
- Freezing: Cooked salmon can be frozen for up to 2 months. Wrap tightly in plastic wrap and store in a freezer bag.
- Reheating: Reheat gently in a covered pan over low heat or in the microwave at 50% power to avoid drying out the fish.
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