While some cooking methods can dry salmon out, slow cooking ensures a moist, tender fillet. This recipe balances savory and sweet and erases the “fishy” taste that some picky eaters object to, making it a great weeknight dish for the whole family.
Ingredients
- 6 (5-ounce) salmon fillets
- 1 tablespoon olive oil
- ½ cup sliced shallots
- ½ cup maple syrup
- ⅛ cup lime juice
- ¼ cup soy sauce
- 2 teaspoons crushed garlic
- 1 teaspoon minced ginger
How to Make It
- Place the salmon fillets in a labeled 1-gallon freezer bag. Heat the olive oil in a small pan over medium heat. Add the shallots and allow them to cook until lightly caramelized, about 15 minutes. Combine them with the rest of the ingredients in a large bowl and pour the mixture into the bag over the salmon. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the salmon to thaw overnight in the refrigerator. On serving day, pour the contents of the freezer bag into the slow cooker, cover it, and let the salmon cook on high for 1 hour.
