Recipes Slow-Roasted Salmon with Dill Cream


We were amazed by the incredibly moist, succulent texture this technique creates. Ask at the fish counter for a cut from the center or top rather than the tail end so that the fillet has the same thickness throughout. This will ensure even cooking.


  • Cooking spray
  • 1/2 bunch fresh dill, divided
  • 1 orange, cut into slices
  • 1 lemon, cut into slices
  • 3 tablespoons water
  • 1 (2 1/2-pound) salmon fillet, skin on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup light sour cream
  • 1/4 cup canola mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Orange wedges (optional)
  • Lemon wedges (optional)

Nutritional Information

  • Calories 252
  • Fat 11.5g
  • Satfat 2.7g
  • Monofat 4.3g
  • Polyfat 3.5g
  • Protein 31g
  • Carbohydrate 4g
  • Fiber 1g
  • Cholesterol 81mg
  • Iron 1mg
  • Sodium 379mg
  • Calcium 47mg

How to Make It

Step 1


In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.

Step 2

Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.

Step 3

Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.

Step 4

While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired.


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