Slow Cooker Mediterranean Salmon

By  Ann Dunaway Teh

Slow Cooker Mediterranean Salmon

Let’s just say — I love my slow cooker (and I always say slow cooker since Crock Pot is a brand and not one I use – though nothing against the brand, I just don’t personally own it). In fact, I own three slow cookers and use it for far more than casseroles, soups and stews (Pumpkin Pie Steel Cut Oats or Breakfast Banana Bread Pudding anyone?).

The slow cooker really is such a versatile piece of equipment if you know how to use it. And it can be used year round for getting quick, delicious meals on the table when time is tight. It always makes me sad when people talk about putting their slow cookers away when spring or summer rolls around. That is when they really come in handy and help keep the kitchen cool rather than using a hot oven!

I created this recipe for Slow Cooker Mediterranean Salmon several years ago and it it one of my favorites. Try it out! It is our most re-pinned and shared recipe. 

This slow cooker mediterranean salmon is super easy to make, not to mention moist and packed full of flavor.
Slow Cooker Mediterranean Salmon
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Keep summer alive with this slow cooker salmon dish, though feel free to substitute another fish and even other vegetables you may have hand. The beauty of this dish is its versatility. Seasoning amounts are approximate, adjust to your personal tastes.
4 people
4 people
  • 1 pound salmon fillets
  • 1/2 tsp kosher salt divided
  • 1 teaspoon garlic powder divided
  • 1 teaspoon onion powder divided
  • 1 tablespoon Italian seasoning divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon olive oil divided
  • 3 cloves garlic sliced
  • 1/2 onion sliced
  • 1 zucchini quartered and sliced
  • 1 red bell pepper julienned
  • 1 tomato chopped
Servings: people
  1. Use a 6 quart slow cooker and an oval oven safe dish, such as Pyrex, that will fit inside your slow cooker insert. Spray the oven safe dish well with cooking spray.
  2. Place the salmon fillets in the bottom of the oven safe dish. Season with half of the salt, garlic powder, onion powder, Italian seasoning, black pepper and olive oil.
  3. Add the garlic, onion, zucchini, bell pepper and tomato. Season with remaining spices, herbs and olive oil and gently toss the vegetables to coat.
  4. Cover the oven safe dish with a glass lid if it has one or aluminum foil. Put the dish inside the slow cooker insert and then cover with the lid of the slow cooker.
  5. Cook on low for approximately 6 hours or until salmon is cooked through and flakes easily. Serve with whole grain pasta or couscous.
Recipe Notes

If you don't have another dish such as Pyrex to go inside the slow cooker insert, just wrap everything in aluminum foil and then place inside the slow cooker insert. 

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