Lemon Butter Salmon (on Parchment) Slow Cooker… This yummy slow cooker lemon butter salmon is a super easy dinner you start and forget about. It makes busy nights feel fun and special. No hot oven needed—the fish steams soft on paper in the cooker. It soaks up butter, lemon, and garlic till it’s flaky and tasty. It’s like the baked fish we all loved as kids, but way simpler for homework and playtime. Make it when you want light food that feels fancy, without watching a pan on the stove.
Tender salmon cooks slow in a cooker with zesty lemon slices, melted butter, and garlic magic. Steam it on paper for flaky perfection—no fuss! Pairs great with rice or veggies. Just 2 hours for a fresh, buttery fish dinner that wows kids and grown-ups. Healthy, easy, and full of bright flavor.
What You Need
(Makes 4 plates)
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1.5 to 2 pounds salmon fish (with or without skin, cut in 4 pieces)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder or 2 chopped garlic bits
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4 tablespoons melted butter (a bit more to brush if you want)
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1 big lemon, sliced thin
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2 tablespoons lemon squeeze (from half a lemon)
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1 tablespoon olive oil (if you like it richer)
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2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
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Parchment paper to line cooker and cover fish
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Spray oil or extra butter to grease paper
Lemon Butter Salmon (on Parchment) Slow Cooker (Steps)
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Get cooker ready: Cut parchment paper to fit cooker bottom with extra hanging over sides. Spray or rub it with butter so fish won’t stick.
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Fix the fish: Dry salmon with towels. Shake salt, pepper, and garlic on both sides. Cut big piece into 4 if needed to fit.
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Mix lemon butter: Stir melted butter, lemon squeeze, and oil (if using) in a bowl. Add parsley. This sauce keeps fish juicy.
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Put it together: Lay fish pieces (skin down if it has skin) on paper in one layer. Pour sauce all over. Put lemon slices on top, overlapping a bit.
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Make a paper tent: Fold extra paper over fish like a loose cover. Not too tight—it lets steam in but traps juices.
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Cook it: Put lid on cooker. Set to LOW for 1.5 to 2.5 hours. Check at 1 hour 15 min. Done when fish breaks easy with fork and looks white inside (125-130°F for juicy, 140°F for more done).
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Rest and eat: Lift hot paper out carefully. Wait 3-5 min. Spoon juices over fish. Serve with lemon and sauce on rice, noodles, beans, or salad. Add bread or potatoes for hungry folks!
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