Slow Cooker Salmon with Cucumber-Dill Aioli

Featured in the Honolulu Star-Advertiser on January 15, 2014.



Slow Cooker Salmon with Cucumber-Dill Aioli

  • 1 1/2 large onions, coarsely chopped
  • 4-5 large garlic cloves, coarsely chopped
  • 3 cups water
  • 3 slices lemon
  • 1 1/2 pounds salmon fillet, about 1-inch thick, skin discarded, rinsed and patted dry


  • 3 tablespoons cucumber, finely chopped, peeled, and seeded
  • 1/4 cups plus 2 tablespoons light mayonnaise
  • 1 1/2 teaspoons fresh dillweed
  • 3/4 teaspoons fresh lemon juice
  • 3/4 to 1 1/2 medium garlic cloves, minced
  • Dash of pepper


  1. Put the onions and chopped garlic in the slow cooker.
  2. Pour in the water.
  3. Add lemon slices.
  4. Place fish on top.
  5. Cook, covered, on low for 1 1/2 to 2 ½ hours or on high for 1 hour to 1 hour 15 minutes, or until the fish is the desired doneness.
  6. Be sure not to overcook.
  7. Just before serving, place chopped cucumber on a cutting board.
  8. Using the tine of a fork, crush cucumber.
  9. Transfer it and any liquid to a small bowl.
  10. Stir in the remaining ingredients to make the aioli.
  11. When the fish is ready, carefully transfer it to a platter.
  12. Discard remaining contents.
  13. Drizzle aioli over fish or use as a dipping sauce.

Makes 6 servings.

Note: Poaching salmon in a slow cooker will cook the fish evenly and slowly.

Approximate Nutrient Analysis per serving:
300 calories, 4.5 g fat, 4.5 g saturated fat, 70 mg cholesterol, 175 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 24 g protein


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