Lemony Slow-Cooked Salmon with Potatoes and Fennel


Yes, you can make salmon in your slow-cooker.

Lemony Slow-Cooked Salmon with Potatoes and Fennel
Photo: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Active Time:
10 mins
Slow Cook Time:
4 hrs
Total Time:
4 hrs 10 mins

As of late, salmon has become a constant in our weeknight dinner rotation. Not only is the fish supremely light and packed full of omega-3 fatty acids, but it's also extremely simple and quick to prepare. Our go-to method for cooking salmon used to be a quick stovetop sear—that is, until we met this slow-cooked salmon. While there's still a place in our hearts for grilled and baked salmon, this Lemony Salmon With Slow-Cooked Leeks And Fennel is utterly charming.

The licorice-forward fennel, subtly-sweet leeks, and bright lemon all come together seamlessly in this easy slow-cooker salmon dish. The acid from the wine and lemon slices—both cooked and as a garnish—complement the light, tender flavor of the vegetables and fish. Layering the vegetables and lemon slices on bottom of the fish creates an aromatic base that steams with the wine and water to infuse the fish with subtle flavor. Cooking in parchment makes the clean up a breeze, but it also helps to create a barrier that prevents the liquid from evaporating so quickly, which means there's more liquid to steam your salmon to perfection. Adding the salmon towards the end of the cooking process ensures that the fish does not overcook, keeping it flaky and slightly pink in the middle.

Don't toss those fennel tops: The fronds pack great flavor and make a lovely garnish. Enjoy this slow-cooked salmon with a light arugula salad and a glass of the white wine leftover from cooking.


  • 1 ½ pounds small new potatoes, halved lengthwise (about 6 cups halved)

  • 1 small fennel bulb, cored and thinly sliced, fronds reserved for garnish (about 3 cups sliced) 

  • 1 medium leek, thinly sliced crosswise (about 2 cups sliced)

  • 2 teaspoons kosher salt, divided

  • ½ teaspoon black pepper, divided

  • 1 large lemon, thinly sliced, plus more lemon slices for garnish

  • ½ cup dry white wine (such as Sauvignon Blanc)

  • 2 tablespoons unsalted butter, cubed

  • 4 (8-oz.) skin-on boneless center-cut salmon fillets

  • Crème fraîche or sour cream (optional) 


  1. Stir together potatoes, fennel, leek, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a 6-quart slow cooker. Place lemon slices in even layer over vegetable mixture. Pour wine and ½ cup water over top, and dot with butter. Cover and cook on LOW until vegetables are almost tender, 3 hours and 30 minutes.

  2. Season flesh side of salmon with remaining 1 teaspoon salt and ¼ teaspoon pepper. Place fish, flesh side up, in even layer over vegetable mixture. Cover and cook on LOW until salmon is firm and opaque and vegetables are tender, about 30 to 45 more minutes. Remove salmon and vegetables; place on a platter. Discard cooking liquid. Garnish with lemon slices and reserved fennel fronds. If desired, dollop each piece of salmon with crème fraîche or sour cream.

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