Crock Pot Salmon
This is the most miost and flakey salmon I've ever had. I do believe that this is how I will be making it from now on.
- 2 6 ounce pieces of wild sockeye salmon fillets
- 6 thin slices of lemon
- 3/4 teaspoon of sea salt
Adapted from crockpotrecipeexchange.blogspot.com
Start by cutting two twelve inch pieces of parchment paper. Lay one salmon fillet on each piece. Evenly sprinkle the sea salt over each piece of salmon. Now lay 3 pieces of the lemon slices on top of each piece of salmon.
Fold over the piece of parchment paper where the edges are touching. Gently crease and fold the edge as to overlap starting at one corner. You want it to look like a half circle when done. The final crease at the end can be tucked underneath to secure it.
Place each packet in the bottom of your crock pot. Cover and cook on high for 2 - 2 1/2 hours or on low for 3 1/2 - 5 hours.