Lemon-Dill Salmon

This Lemon-Dill Salmon is so easy, and so delicious. It only takes a few hours to cook, but does requires some marinating time. Using frozen fillets? Be sure you thaw them before assembling the recipe. If you have any leftovers, use them on a salad the next day for a simple lunch.

Dill and Lemon Salmon


Lemon Dill Salmon

Servings: 4


  • 1/2 cup fresh lemon juice
  • 1 Tbsp. canola oil
  • 2 tsp. minced garlic
  • 1 tsp. dried dill, or to taste (1 Tbsp. if using fresh dill)
  • 4 (6-oz.) salmon fillets, skinned
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • fresh dill springs (optional, for garnish)


  1. Make the marinade: Add the lemon juice, canola oil, garlic and dill to a large, zip-top bag. Place the salmon into the bag, making sure that the marinade coats both sides of the fish pieces.
  2. Refrigerate for 4-6 hours.
  3. Remove salmon from the bag and place in the slow cooker crock (discard marinade). Sprinkle the fish with salt and pepper. Cover and cook 3 hours on LOW.
  4. Let fish sit, uncovered, for 5 minutes before serving. Garnish each portion with a fresh dill sprig, if desired.

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