There are nights when dinner needs to be easy, but you still want something that feels homemade and delicious. That is exactly why this Lemon Dill Salmon (From Frozen) Slow Cooker recipe is such a favorite. You can start with frozen salmon fillets, so there is no need to remember to thaw them ahead of time. The salmon is gently flavored with butter, fresh lemon, dill, garlic, salt, and a touch of black pepper. As it cooks, the butter melts into the fish while the lemon and dill create a fresh, comforting aroma. Simply arrange the frozen salmon in the slow cooker, season it evenly, scatter small pieces of butter over the top, and cover the fillets with thin lemon slices. Finish with plenty of dill, cover, and let everything cook gently on LOW until the salmon is tender, opaque, and flakes easily in the thickest part. The whole process takes about 2 to 3 hours, making it a wonderfully simple dinner for busy days.
When the salmon is ready, carefully lift the tender fillets from the slow cooker and spoon the warm lemon-butter juices over the top. A little extra squeeze of lemon just before serving can make the flavors even brighter. This easy salmon pairs beautifully with rice, mashed potatoes, roasted vegetables, asparagus, green beans, or a crisp salad, so you can keep the rest of the meal as simple as you like. The best part is that the slow cooker does most of the work while you take care of everything else. If you have leftovers, store them covered in the refrigerator and enjoy them within 2 days. With its buttery texture, bright lemon flavor, and gentle dill aroma, this frozen-to-slow-cooker salmon is proof that a delicious homemade dinner does not need to be complicated.
Lemon Dill Salmon (From Frozen) Slow Cooker
| Preparation Time | 10 minutes |
| Cooking Time | 2–3 hours on LOW |
| Servings | 4 servings |
Ingredients
- 4 salmon fillets, about 4–6 ounces each
- 3 tablespoons unsalted butter, cut into small pieces
- 1 large lemon, thinly sliced
- 1–2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped dill or 12 teaspoons dried dill
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, optional
Instructions
- Begin by placing the salmon fillets in a single layer in the bottom of the slow cooker. Pat them dry with paper towels, then season them evenly with garlic powder, salt, and black pepper. Scatter the small pieces of butter over the salmon so they can melt slowly and create a rich, flavorful base.
- Arrange the lemon slices over the top of the salmon, overlapping them slightly so the fish gets plenty of citrus flavor as it cooks. Squeeze the remaining lemon ends over the fillets, then sprinkle the dill generously across the top. Cover the slow cooker and cook on LOW for about 2–3 hours, or until the salmon is opaque and flakes easily with a fork in the thickest part. The exact cooking time will depend on the thickness of the fillets and your slow cooker, so check for doneness rather than relying only on the clock. For food safety, salmon should reach 145°F (63°C) internally.
- Once cooked, carefully lift the salmon from the slow cooker using a wide spatula. Spoon the warm lemon-butter juices over each fillet before serving. Add another squeeze of fresh lemon if you like a brighter flavor. This salmon is delicious with rice, mashed potatoes, roasted vegetables, asparagus, green beans, or a simple salad.
Nutrition Information
400–450 calories, 30–35g protein, 28–32g fat, and 3–5g carbohydrates.
