Salmon fillets

 This dish stole my heart from the first bite—I couldn't put my fork down

recipe Salmon


4 salmon fillets (about 6 ounces each), skin removed

1 lemon, thinly sliced

4 cloves of garlic, minced

2 tablespoons of olive oil

2 tablespoons of honey

2 tablespoons of soy sauce (or tamari for gluten-free)

1 teaspoon of dried dill (or 1 tablespoon of fresh dill)

Salt and pepper to taste

Fresh parsley, chopped (for garnish, optional)


In a small bowl, whisk together the minced garlic, olive oil, honey, soy sauce, and dried dill. Season with salt and pepper to taste.

Place half of the lemon slices in the bottom of the slow cooker.

Lay the salmon fillets on top of the lemon slices in a single layer.

Pour the honey garlic sauce over the salmon fillets, ensuring they are evenly coated.

Arrange the remaining lemon slices on top of the salmon.

Cover the slow cooker and cook on low for 2-3 hours, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of your salmon fillets and your.

Once the salmon is done, carefully remove it from the slow cooker and transfer it to a serving platter.