Mediterranean Salmon (Sous-Vide Style in the Slow Cooker)
Perfectly flaky, buttery salmon infused with bright Mediterranean flavors—lemon, garlic, oregano, olives, and olive oil—all cooked effortlessly using your slow cooker as a water bath. No fancy equipment needed, just restaurant-quality results with almost zero babysitting.
Mediterranean Salmon (Sous-Vide Style in the Slow Cooker)
4
servings10
minutes1
hour210
kcalIngredients
4 salmon fillets (5–6 oz each), skin-on or skinless
2 tablespoons good olive oil
Zest and juice of ½ lemon + 4 thin lemon slices
3 cloves garlic, thinly sliced or minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
12–16 pitted kalamata olives
8–10 cherry tomatoes, halved
2–3 sprigs fresh oregano or thyme (or ½ teaspoon dried)
Extra olive oil for drizzling when serving
Chopped fresh parsley or dill for garnish
Directions
- Fill your 6-quart slow cooker about halfway with hot water and set it to LOW so it can start warming while you prep.
- Lay out four large pieces of heavy-duty foil (or parchment paper followed by foil).
- Place a salmon fillet in the center of each piece. Drizzle each with ½ tablespoon olive oil, then season with lemon zest, garlic, dried oregano, salt, pepper, and red pepper flakes.
- Top each fillet with 3–4 olives, a few cherry tomato halves, a lemon slice, and a sprig of fresh herbs.
- Fold the foil into tight, leak-proof packets (fold over the top and crimp the sides like a little boat—no water should get inside).
- Carefully place the packets in a single layer in the warm water bath (they should be mostly submerged but not floating wildly).
- Cover the slow cooker and cook on LOW for 1 to 1½ hours. Start checking at 60 minutes—salmon is done when it flakes easily and is just opaque in the center (around 125–130°F for medium).
- Remove packets with tongs, carefully open (watch for steam!), slide salmon onto plates, spoon the juices and toppings over the top, and finish with a drizzle of fresh olive oil and chopped herbs.
Tips & Variations
- No foil? Use zip-top freezer bags (remove as much air as possible) or reusable silicone bags.
- Want crisp skin? After cooking, place the fillets skin-side down in a hot skillet for 60–90 seconds.
- Serve with crusty bread, couscous, orzo, or a simple Greek salad.
Tender, flavorful, foolproof salmon that tastes like it came from a seaside café—made in your slow cooker while you barely lift a finger.
