Recipe: Slow Cooked Salmon with Citrus


Like pasta, I don’t think you can ever have enough quick and easy salmon dinner recipes. This slow cooked salmon with citrus happens to take less than 10 minutes of “hands on” time, which makes it a perfect weekday winner in my book!

However, when buying salmon, it really is super important to go wild. Farm-raised salmon is actually very high in a type of pro-inflammatory fat called arachidonic acid (AA).  (Note: You can read more about arachidonic acid HERE.) You can learn more about buying the cleanest and healthiest fish HERE.

This particular recipe for slow cooked salmon combines the brightness of citrus with the crispness of white wine (don’t worry if you are serving it to kids because the alcohol cooks off and leaves behind only the flavor.)

Slow Cooked Salmon with Citrus
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped
  • 2 stalks leeks, cleaned and sliced into 1-inch rounds
  • 1 package (9-ounces) frozen artichoke hearts, thawed
  • ¼ cup chopped parsley
  • Unrefined sea salt, to taste
  • 4 (6-ounce) wild salmon fillets, rinsed and blotted dry
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 teaspoon raw honey
  • ½ cup orange juice
  • ½ cup Chardonnay
  1. Heat the oil in a large saucepan over medium heat. When the oil is hot, add the onions, leeks, and artichokes; sauté for approximately 5 minutes, or until onions and leeks are softened. Mix in the parsley and season the vegetables with salt. Arrange the vegetables on the bottom of a 5 or 6 quart slow cooker.
  2. Season the salmon with salt. Arrange the salmon on top of the vegetables. Arrange the orange and lemon slices on top of the salmon. In a small bowl, whisk together the honey, orange juice and Chardonnay.
  3. Pour the liquid over the fish and vegetables. Cover and cook the fish on high for approximately 45 minutes. Since every slow cooker is somewhat different, you will want to check the fish after about 45-minutes and then continue cooking an additional 20 to 45 minutes, or until fish is done to your liking.




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  1. anyone for posting this, It’s actually just what I was looking in aol. I’d much rather listen to thoughts via someone, as opposed to a company site, that is the reason why I like weblogs so much. Thanks!

  2. I really love wine. I remember the first time I tried some when I was just 11 years old. My mom let me taste a bit of her blush on Thankgiving. Right then and there I became a wine drinker. lol I would guess that I have tried quite a few hundred different wines over the years. It’s kind of fun trying a new one and learning about how and where it was grown. I’ve been thinking about trying a wine club lately and I’ve been thinking about this 4 Seasons club.Have you had any experience with it, or would you recommend any other wine tasting club?

  3. Omg. I’m being completely serious when I type this and say THANK YOU! I made this last night and let it cook for 2 hours by accident (I forgot about it), let it steep in the fridge with the juices (I was sleepy and too tired to take it out of its slow cooker compartment – but I did refridgerate it) and it is HONESTLY THE BEST SALMON I’VE EVER HAD! Thank you so much. I think the only change I made was using fish seasoning in place of the parsley and salt. But the orange juice definitely did the trick (I was skeptical at first that it was too much orange juice) – it is delicious! Thank you so much for this wonderful recipe!

  4. Hi Ivy,

    Thank you for your wonderful recipe. I cannot wait to try it out.
    What can I substitute for the alcohol since I do not use any alcohol based products due to religious reasons?
    Also, do you use a ceramcor Dutch oven for all your slow cooker recipes??


    1. Hi Kaneez,

      So sorry for the delay getting back to you. Oh you could always use fresh lemon juice or freshly squeezed orange juice instead (or a combination of 1/2 and 1/2) Hope this helps?

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