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Pink Salmon Steaks in a Slow Cooker

Salmon in the slow cooker — the perfect dinner in a hurry! Slow-cooker pink salmon steaks make a full meal, with or without a side. Tender fillets soak up all the flavor and aroma of the seasonings. Finish the fish with a handful of salad greens and lemon slices — it dresses up the plate and adds another layer of flavor.

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Pink salmon steaks in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 75 % 18 g
Fats 25 % 6 g
Carbohydrates 0 % 0 g
128 kcal
GI: 0 / 0 / 0
  • Start by prepping the fish. As one of the more budget-friendly kinds of salmon, pink salmon is often sold whole, which is a real plus. Butchering it yourself lets you set aside a few pieces for fish soup and, if you buy it during spawning season, you might even get a nice bonus of red caviar. Don't be intimidated — cleaning pink salmon takes just a few minutes, thanks to its small, easily removed scales. Cut the cleaned fish into steaks of the size you want. You can arrange them in the slow cooker in one or two layers, but don't go three layers deep, even if you have a lot of fish — that stretches out the cooking time and the bottom layer can turn mushy. Rinse the salmon under running water and pat it dry with a paper towel. Season it all over with salt, pepper, and your other spices. Set the slow cooker to "Sauté," heat the measured vegetable oil, and add the steaks in a single layer, in batches. Sear for 2–3 minutes, then flip and sear the other side for another 2 minutes. Transfer to a plate and repeat with the remaining steaks. Slow-cooker salmon steaks come out very tender, so it's nearly impossible to lift them out whole — and the trick to a pretty presentation is foil. Line the bottom of the slow cooker with a double layer of foil for strength. Lay lemon slices on the foil, then set the salmon on top, skin side down, and top with more lemon slices. Cover with a single layer of foil, then add a second layer of fish with lemon. Close the lid and cook on the "Bake" setting for 25 minutes. Lift the finished salmon steaks out by the corners of the foil, arrange them on a plate, add a salad mix (optional) and lemon slices, and sprinkle with finely chopped dill. Tender fish for dinner is ready — enjoy!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pink salmon steak - 116  kcal/100g

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