Do you want a dish that always works, requires little preparation, and looks like you spent hours in the kitchen? Then, this slow-cooker salmon with white wine sauce is perfect for you. You put some fresh ingredients in the slow cooker, and it does the rest—no stress, no fuss!
The low-temperature keeps the salmon wonderfully soft and juicy. The fish absorbs the flavors of the white wine and fresh herbs. The salmon melts on your tongue, and the creamy sauce completes the dish. Whether you want to make a quick dinner or impress at a dinner party, this recipe is always a success.
Tender Poached Salmon from the Slow Cooker
In French cuisine, fish is often poached in broth or wine. With the slow cooker, this is even easier. The low, constant temperature cooks the salmon perfectly without drying it out.
The white wine sauce gives the salmon a luxurious taste without being difficult. It's delicious, easy, and always works. Serve this salmon with creamy mashed potatoes and crispy vegetables.
Perfect for a relaxed dinner, a holiday, or just because you feel like something tasty.
And do you love slow cooker recipes? Then check out my other slow cooker dishes for even more inspiration!
Top Tips
- Use fresh, high-quality salmon for the best flavor and texture.
- Avoid overcooking; salmon is done when it flakes easily and reaches an internal temperature of 145 °F (63 °C).
- Ensure the salmon is at room temperature before cooking for even doneness.
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📖 Recipe
RECIPE CARD
Ingredients
For the Slow Cooker
- 1 ½ cup dry white wine
- 1 ½ cup water
- 1 shallot, halved
- 1 clove garlic, crushed
- 2 stalks celery, chopped
- 1 carrot, chopped
- 3 slices lemon
- 1 bay leaf
- 2 sprigs fresh thyme
- 6 black peppercorns
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 pounds salmon fillet
For the White Wine Sauce
- 1 cup poaching liquid, from the slow cooker
- ½ cup dry white wine
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ stick butter, unsalted, cold, cubed
- ½ lemon, Juice
- salt and pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparing the Poaching Liquid
- Combine white wine, water, shallot, garlic, celery, carrot, lemon slices, bay leaf, thyme, peppercorns, salt, and pepper in the slow cooker.1 ½ cup dry white wine, 1 ½ cup water, 1 shallot, 1 clove garlic, 2 stalks celery, 1 carrot, 3 slices lemon, 1 bay leaf, 2 sprigs fresh thyme, 6 black peppercorns, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
- Stir gently to mix the ingredients.
- Place the salmon into the poaching liquid, ensuring it's mostly submerged.2 pounds salmon fillet
- Turn on the slowcooker: On LOW for 2 hour Or on HIGH for 1 hour
- Check for doneness; the salmon should flake easily with a fork, and the core temperature reaches a temperature of 145 °F (ca. 63 °C).
- Carefully remove the salmon and cover it with foil to keep it warm.
Preparing the White Wine Sauce
- Strain a cup of the poaching liquid into a saucepan.1 cup poaching liquid
- Add the white wine and reduce the mixture by half over medium heat.½ cup dry white wine
- Stir in the heavy cream and Dijon mustard; simmer until slightly thickened.¾ cup heavy cream, 1 teaspoon Dijon mustard
- Remove from heat and whisk the cold butter cubes until the sauce is smooth.½ stick butter
- Add lemon juice and season with salt and pepper to taste.½ lemon, salt and pepper
Serving
- Place the salmon on plates and pour the warm sauce over it.
Notes
- Wine Substitutes: Use vegetable or chicken broth instead of wine for an alcohol-free version.
- Herb Variations: Substitute thyme with dill or tarragon for a different flavor.
- Spicy Twist: Add a pinch of red pepper flakes to the poaching liquid for a subtle heat.
- Creamy mashed potatoes with garlic go perfectly with the soft salmon.
- Crispy vegetables, such as green beans, with herb breadcrumbs.
- Fresh chicory salad: for a tasty balance.
- Refrigerator: store airtight for a maximum of 2 days.
- Reheat slowly on low heat, or eat the fish cold in a salad.
Nutrition
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