Mediterranean Slow Cooker Salmon with Lemon and Herbs

Slow cooker Mediterranean salmon is a reliable, flavorful recipe that yields tender, perfectly cooked salmon. Fillets simmer gently with diced tomatoes, bell pepper, onion, garlic, and Italian seasoning for a simple, healthy meal. Below are instructions for both a slow cooker and an Instant Pot.

I use the slow cooker for salmon often because it frees up the oven and delivers a hands-off, consistent result. While oven or stovetop methods are faster, the Crock-Pot is great when you want an easy, set-and-forget dinner that fills the house with Mediterranean aromas.

Ingredients For Slow Cooker Salmon

• Salmon
• Diced tomatoes (with juices)
• Bell pepper
• Onion
• Garlic
• Seasonings: Italian seasoning, salt, pepper

How To Make Salmon In The Slow Cooker

Slow Cooker

1. Lightly spray the slow cooker with cooking spray and place the salmon in the base of the cooker.
2. Season the salmon with salt, pepper, and Italian seasoning. Top with diced onion, minced garlic, diced bell pepper, and the canned diced tomatoes with their juices.
3. Cook on HIGH for 1–2 hours or on LOW for 2–4 hours, until the salmon flakes easily and reaches a safe internal temperature.

Instant Pot

1. Select the sauté function and heat a tablespoon of oil. Add the onion and bell pepper and cook 3–5 minutes until softened. Add the garlic and cook 1 more minute, then turn the Instant Pot off.
2. Stir in the diced tomatoes, Italian seasoning, salt, and pepper.
3. Season the salmon with salt and pepper, then lay the fillets on top of the tomato mixture.
4. Close the lid, seal the vent, and select high pressure for 3 minutes. When the timer finishes, perform a quick release. Check that the salmon is cooked through.

What Type & How Much Salmon To Use

Use your preferred salmon variety—sockeye, coho, Atlantic, or another type will work. This recipe is flexible: if your slow cooker is oval and a single large fillet won’t lie flat, you can stack pieces or use several smaller fillets. The recipe shown uses about 1½ pounds of salmon, which serves four.

Cooking Time

Cooking times vary by appliance and thickness of the fillets. The FDA recommends cooking salmon to an internal temperature of 145°F; insert a thermometer into the thickest part of a fillet to check. A reliable visual cue is that the flesh should flake easily with a fork. You may notice white albumin on the surface—this is a coagulated protein and is normal. If desired, scrape it away, but it’s safe to eat.

FAQs & Tips

• If you’re not a fan of salmon, this method works well with other firm fish such as cod or halibut, and it can also be adapted for shrimp.
• Store leftovers in an airtight container in the refrigerator for up to four days.
• You can use frozen salmon; adjust cooking time and ensure it reaches the proper internal temperature.
• This recipe was prepared in a 6-quart slow cooker and an Instant Pot.

Seafood Recipes

Shrimp Boil Casserole

Mediterranean Fish Stew

Low-Country Boil

Seafood Cioppino

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