Lemon Dill Salmon (From Frozen) Slow Cooker

Lemon Dill Salmon (From Frozen) Slow Cooker… Drop frozen salmon fillets in the slow cooker with 4 easy things. Get a yummy meal your husband wants more of! This super-easy slow cooker lemon dill salmon uses frozen fish straight from the bag—no thawing needed. Toss it with butter, lemon slices, dill, garlic, and salt. The slow cooker makes juicy, flaky salmon with zesty flavor. Perfect busy-night dinner that tastes fancy. Family loves it—serve with potatoes or rice! (50 words)

This 5-thing slow cooker lemon dill salmon saves your crazy weeknights when time flies by. Just throw totally frozen salmon fillets right into the pot, add four basic items, and let it cook slow. Soft heat keeps fish wet and easy to flake. Lemon and dill taste fresh like a restaurant, even in a quick home kitchen. Small-town folks with frozen fish in the freezer love it—hubby and kids ask for seconds!

Put salmon with lemon sauce on buttery mashed potatoes or small roasted potatoes to grab the juices. Steamed green beans, broccoli, or light salad go great with the zippy taste. For less heavy, spoon over brown rice, quinoa, or cauliflower rice. Love bread? Warm rolls or crunchy baguette dip in the sauce at the bottom.

Lemon Dill Salmon (From Frozen) Slow Cooker
Servings: 4

Ingredients

• 4 frozen salmon fillets (about 4–6 ounces each, individually frozen, skin-on or skinless)

• 3 tablespoons unsalted butter, cut into small pieces

• 1 large lemon, sliced into thin rounds (plus 1–2 tablespoons juice from the ends)

• 12 teaspoons dried dill, or 2 tablespoons fresh dill cut into small pieces

• 1 teaspoon garlic powder

• 1/2 teaspoon kosher salt (or to taste)

• 1/4 teaspoon black pepper (optional, to taste)

Lemon Dill Salmon (From Frozen) Slow Cooker: Directions

1. Put the completely frozen salmon fillets flat on the slow cooker bottom. If stuck, run under cool water quick, pull apart gently, and place with space if you can.

2. Sprinkle garlic powder, salt, and black pepper (if using) even over frozen fish. Some falls to bottom—it’s okay, flavors the juices.

3. Drop butter pieces over and around salmon. They melt as it warms.

4. Put lemon slices on top of fish, overlap to cover most. Squeeze juice from ends for extra zing.

5. Sprinkle dried dill (or fresh chopped) over lemons. Seems like a lot, but softens to perfect taste.

6. Cover and cook on LOW 2 to 3 hours, until salmon turns solid white and flakes with fork in thick spot. Don’t peek first 1 1/2 hours for steady heat.

7. Taste cooking juices. Add more salt or lemon squeeze if needed. Lift fish careful with big spatula, spoon buttery lemon dill juices over top.

8. Serve hot right away, drizzle extra sauce on each. Save leftovers covered in fridge up to 2 days.

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