Description
A tender and buttery salmon dish cooked slowly to preserve moisture, topped with a zesty and rich lemon cream sauce.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place salmon fillets in the slow cooker and season with salt and pepper.
- In a bowl, whisk together heavy cream, lemon juice, lemon zest, and minced garlic.
- Pour the cream mixture over the salmon fillets.
- Cover and cook on Low for 2 to 3 hours, or until the internal temperature reaches 145°F.
- Remove fillets carefully and spoon the sauce over the top.
- Garnish with chopped fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American