Slow-Cooker Miso-Black Pepper Salmon

Slow-Cooker Miso-Black Pepper Salmon

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From: Everyday Slow Cooker

As a true dump-it-and-leave-it dish, this slow-cooker salmon is a weeknight-dinner go-to. The lime and scallion flavors will soak into the salmon, leaving it with a light Asian flavor. Be sure to spray the foil with cooking spray before adding food to the slow cooker to ensure that nothing sticks to it.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Cooking spray
  • 1 lime, cut into ¼-inch-thick slices
  • 1 bunch scallions, cut into 6-inch pieces
  • 1 (1½ pound) skin-on center-cut salmon fillet
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1½ tablespoons red miso
  • 1½ tablespoons lower-sodium soy sauce
  • ¾ teaspoon black pepper
  • 2 tablespoons minced fresh chives
  • 4 teaspoons toasted sesame seeds

Preparation

  • Prep

  • Ready In

  1. Line a 5- to 6-quart slow cooker with aluminum foil, allowing 2 to 3 inches to extend over 2 opposite sides; coat the foil with cooking spray.
  2. Layer the lime slices and scallions in the slow cooker; top with the salmon, skin side down. Stir together the honey, water, miso, soy sauce, and black pepper in a small bowl; spread ¼ cup of the miso mixture over the salmon. Cover and cook on HIGH until the fish flakes easily with a fork, about 2 hours. Using the foil as handles, transfer the salmon to a serving plate. Discard the foil. Drizzle the remaining miso mixture over the salmon, and sprinkle with the chives and sesame seeds.

Nutrition information

  • Serving size: 6 ounces salmon
  • Per serving: 319 calories; 13 g fat(2 g sat); 2 g fiber; 15 g carbohydrates; 36 g protein; 10 g sugars; 9 g added sugars; 573 mg sodium;
  • Carbohydrate Servings: 1

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