Can I use frozen salmon fillets in the slow cooker?

It's best to thaw your salmon fully before poaching in the slow cooker. Frozen fillets will lower the temperature of the poaching liquid and may result in uneven cooking. Defrost overnight in the fridge for best results.

How do I know when the salmon is cooked through?

The salmon is ready when it turns opaque throughout and flakes easily when pressed gently with a fork. If you have a probe thermometer, the internal temperature should reach 63°C (145°F). The flesh should feel firm but still moist.

Can I poach a whole side of salmon in the slow cooker?

Yes, if your slow cooker is large enough (ideally an oval 6-litre model). A whole side will take approximately 2 to 2.5 hours on Low. Line the pot well with baking parchment so you can lift it out in one piece. You may need to increase the poaching liquid slightly to ensure it comes at least halfway up the fish.

What can I use instead of white wine in the poaching liquid?

Simply replace the wine with extra water and add 1 tablespoon of white wine vinegar or a good squeeze of lemon juice. The acidity helps to keep the salmon beautifully tender and adds a subtle brightness to the poaching liquid.

Poached Salmon 🤤

by Steve | The Vivaldi Way

SeafoodSlow cooker adapted

Published 15 April 2026Original video

This slow cooker poached salmon is one of the easiest and most elegant ways to cook fish. By gently poaching salmon fillets on a low heat in a fragrant broth of lemon, dill, and white wine, you get incredibly moist, flaky results every time. The slow cooker is perfectly suited to poaching as it maintains a steady, gentle temperature — no risk of overcooking. Serve with new potatoes and seasonal greens for a light, impressive meal.

Watch: Poached Salmon 🤤

Original recipe video — click to play

Original video by Steve | The Vivaldi Way899k likes on YouTube

10 mins

Prep time

2 hrs

Slow cook (Low)

1 hrs

Slow cook (High)

Serves

2 hrs 10 mins

Total (Low)

Slow cooker setting:Low 1.5-2 hours or High 45 minutes-1 hour

Original method: 15-20 minutes poached on the hob

Slow cooker adaptation notes

• Slow cooker poaching keeps the salmon incredibly moist due to the gentle, even heat. • Liquid has been reduced as slow cookers retain moisture — just enough to partially submerge the fillets. • Fresh dill and lemon slices are added at the start for infusing, but a squeeze of fresh lemon juice is added at serving. • Avoid overcooking — salmon is done when it flakes easily with a fork and reaches 63°C (145°F) internally. • Line your slow cooker with baking parchment for easy removal of the delicate fillets.

Ingredients

Servings:

Units:

Main

600 g salmon fillets, skin-on, pin-boned
4 fillets, approximately 150g each

Poaching Liquid

400 ml water
100 ml dry white wine(optional)
Can substitute with extra water and a splash of white wine vinegar
1 whole lemon, sliced into rounds
15 g fresh dill, stalks and fronds separated
Stalks go in the poaching liquid; fronds reserved for garnish
1 tsp black peppercorns, whole
2 whole bay leaves
½ tsp salt

Garnish

5 g fresh dill fronds, finely chopped
Scatter over the salmon just before serving
Reserved from the dill above
½ whole lemon, cut into wedges
Squeeze over the salmon at serving

Method

1
Line the base of your slow cooker with a sheet of baking parchment — this makes it much easier to lift the delicate salmon fillets out later without them breaking apart.
~2 mins
2
Pour the water and white wine into the slow cooker. Add the lemon slices, dill stalks, bay leaves, black peppercorns, and salt. Give it a gentle stir to combine.
~3 mins
3
Place the lid on the slow cooker and heat on High for 30 minutes to allow the poaching liquid to warm up and the flavours to begin infusing.
~30 mins
Tip: Pre-warming the liquid helps the salmon cook more evenly
4
Season the salmon fillets lightly with a pinch of salt. Gently lower them into the warm poaching liquid, skin-side down. Arrange the lemon slices over and around the fillets. Place the lid back on.
~3 mins
5
Cook on Low for 1.5 to 2 hours, or on High for 45 minutes to 1 hour, until the salmon is opaque, flakes easily with a fork, and has reached an internal temperature of 63°C (145°F). Cooking time may vary depending on the thickness of your fillets.
~2 hrs
Tip: Check at the minimum time — overcooked salmon becomes dry. Thinner fillets may be done in as little as 1 hour on Low.
6
Carefully lift the salmon fillets out of the slow cooker using the baking parchment or a fish slice. Transfer to warmed plates. Scatter over the fresh dill fronds and serve with lemon wedges for squeezing.
~2 mins
Tip: Lovely served alongside buttered new potatoes, steamed asparagus, or a green salad

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: It's best to thaw your salmon fully before poaching in the slow cooker. Frozen fillets will lower the temperature of the poaching liquid and may result in uneven cooking. Defrost overnight in the fridge for best results.

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