Ricardo's steamed salmon with fennel

A light slow cooker recipe for salmon with the best texture

Ricardo's steamed salmon dish

I can hear you saying, “why cook salmon in a slow cooker when it is so easy to grill?”

I was skeptical as well. But because the slow cooker cooks with an even, moist heat, the texture of the salmon cooked this way is absolutely divine. I have rarely tasted such moist salmon. One of the most pleasant surprises in our test kitchen.

Recipes from Ricardo: Slow Cooker Favourites. © 2013. Published by HarperCollins Ltd, by arrangement with Les Éditions La Presse Ltée, Montreal, Canada.

1 cup vegetable broth
2 tsp anise liqueur (such as pastis or ouzo), optional
4 thick skinless salmon fillets
1/2 bulb fennel, stalks removed, thinly sliced, ideally on a mandoline
salt and pepper
2 tbsp finely chopped fennel fronds

In the slow cooker, combine the broth and the liqueur, if using. Place the salmon fillets in the cooker and scatter the sliced fennel over them. Season with salt and pepper.

Cover and cook on low for about 1 hour and 15 minutes or until the salmon is just pink in the middle.

Serve the salmon with the fennel and steamed rice.

Garnish with the fennel fronds.

4 servings
Prep Time:
10 minutes
Cook Time:
1 hour 15 minutes