In hindsight, I probably should have done something “safer” for my first crock pot attempt. Like, I thought slow cooking was supposed to be easy, a “set it and forget it” kind of thing. Well, I know I tend to stress out and make things 100x harder than they should be but this really did stress me out! Since I’ve never cooked this way, I was worried I was going to over/under cook the salmon. Even though it looks raw in the picture, I cooked it a little over just to make sure it wasn’t.
The good news: the flavors were amazing. It was soooo tasty! I like my salmon cooked very simple usually: just some salt, pepper and lemon. This cooking method definitely wins out for making the tastiest salmon. But I’m gonna have to drink half of the bottle of wine next time I do this to relax!
- 1 cup water
- 1/2 cup dry white wine
- 1 yellow onion slice
- 1 lemon slice
- 1 sprig dill (I used a tsp of dill weed instead)
- 1/2 teaspoon salt
- 4 (6-ounce) salmon fillets
Combine the water and wine in the slow cooker and heat on high for 20-30 minutes.
Add the onion, lemon, dill, salt and salmon.
Cover and cook on high for about 20 mins, until the salmon is opaque and cooked through.