Thanks to The Italian Slow Cooker for motivating me to try salmon in the slow cooker.
Slow is a relative term here -- after just 90 minutes you will have tender lemony salmon. I used that time to make roasted sweet potatoes which was a delicious combo.
I've reduced the amount of onion and included two spices which are optional - dill and Goya Adobo seasoning.
1/2 of a large onion, sliced into thin pieces
1/4 cup white wine, such as Pinot Grigio
1 cup water
approx. 2 lbs. boneless salmon fillet, skin-on
1 Tbsp. extra virgin olive oil
salt & pepper to taste
1/2 of a large lemon
a few chopped basil leaves, or 1/2 tsp. dried
dash of dried dill
dash of Goya Adobo
Rinse salmon on both sides and pat dry with paper towel. With skin side down, cut into 6 even portions.
Chop red onion into thin slices and sprinkle into bottom of slow cooker insert. Pour wine and water over onions.
Mix oil and basil together and spoon over the tops of each portion of salmon. Rub oil into each portion to ensure evenly coated with oil.
Place salmon pieces into slow cooker skin side down. Squeeze juice of lemon over salmon and season with salt, pepper, dill and adobo.
Chop a couple of slices of lemon and add into slow cooker.
Cover and cook on LOW for 90 minutes.
Gently remove salmon from slow cooker with slotted spatula. Serve warm with rice, potatoes or salad.