Slow Cooker Salmon with Lemon-Caper Sauce {Keto}
Yield: 4 servings
Active Time: 5 minutes
Prep Time: 5 minutes
Cook Time: 1.5 hours in slow cooker
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A super simple salmon that’s slow cooked to perfection, then finished off with a simple butter-lemon-caper sauce made just before serving. Enjoy!

Ingredients for Single Meal

  • 1 - lb(s) salmon fillet
  • - Salt and pepper
  • 1 - tsp lemon zest
  • 2 - tsp capers**
  • 4 - Tbsp butter**
  • 2 - Tbsp lemon juice**
  • 1 - tsp minced garlic**
  • 1/2 - tsp dried oregano**
  • Side: - salad**
  • Side: - cauliflower rice**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cut salmon fillet into 4 pieces. Season with salt and pepper, and then add lemon zest right on top of the fillet.
  2. Place the prepared salmon fillets onto a piece of parchment paper, and then place carefully into the base of the slow cooker. Set on low and cook for 1 1/2 hours, or until the salmon is cooked through.
  3. Cook cauliflower rice, as directed.
  4. With about 10 minutes left in the slow cooking cycle, prepare the lemon caper sauce in a small skillet. Drain and smash the capers with back of a spoon. Melt the butter over low heat, then add the capers, lemon juice and minced garlic and simmer for no more than 1 minute. Remove from heat and stir in the oregano. Let cool for a few minutes, then spoon directly over the cooked salmon.
  5. Prepare the salad.
  6. Serve Slow Cooker Salmon with Lemon-Caper Sauce with side of rice and salad.

Freezeasy Meal Prep Directions

  1. Cut 2 lbs. of salmon fillet into 8 pieces.
  2. Zest 2 lemons.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 salmon pieces
  • Salt and pepper
  • 1 tsp lemon zest
  • Do not add lemon-caper sauce ingredients to freezer baggie.

Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon to parchment paper, and into the slow cooker.

Dairy-Free Modifications

Recipe is dairy-free when use dairy-free margarine.

Gluten-Free Modifications

Recipe is gluten free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Salmon with Lemon-Caper Sauce {Keto}

Printable Label Instructions

Thaw completely, then place onto parchment paper and into the slow cooker. Set on low and cook for 1 1/2 hours, or until salmon is no longer pink in the middle. Make Lemon-Caper sauce at the end of slow cooking cycle.
Serve with cauli-rice and salad.

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