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A square photo of a piece of salmon with lemon slices, parsley and white wine sauce. This is poured onto the fish with a spoon.

Slow Cooker Salmon with White Wine Sauce

Andréa
Soft slow cooker salmon with creamy white wine sauce. Easy, quick and perfect for any occasion. Recipe and tips!
Prep Time 10 minutes
Cook Time 2 hours
White wine sauce 15 minutes
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European Cuisine
Servings 4 persons
Calories 661 kcal

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

Ingredients you need per step are listed below the step in Italic

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

1. Can I use frozen salmon? Yes, but let it thaw completely first.
2. Does the salmon have to be completely submerged in the liquid? No, part is enough (as much as possible). The steam will cook the fish further.
3. Variation tip:
  • 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. 
4. What type of white wine is best for the sauce? Dry white wines like Chardonnay or Sauvignon Blanc are ideal, as they complement the richness of the salmon without overpowering it.
5. What can I use instead of heavy cream? You can substitute with half-and-half or a non-dairy alternative, though the sauce may be less rich.
6. What do you serve with salmon from the slow cooker?
7. How do I store leftover salmon?
  • Refrigerator: store airtight for a maximum of 2 days.
  • Reheat slowly on low heat, or eat the fish cold in a salad.

Nutrition

Calories: 661kcal | Carbohydrates: 4g | Protein: 47g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 206mg | Sodium: 457mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1240IU | Vitamin C: 7mg | Iron: 2mg
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