Slow-Cooker Miso-Black Pepper Salmon

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.

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 1/4 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.