Slow cooker poached salmon with fennel and orange


  • Prep Time12 mins
  • Total Time1 hr 52 mins
  • Makes4 servings
Slow cooker poached salmon with fennel and orange

Photo, Andrew Grinton.

This poached salmon recipe works great for a dinner party.


  • 1 1/2 lb. salmon fillet

  • To taste salt

  • To taste pepper

  • 2 tbsp chopped tarragon, divided

  • 1 tsp chopped garlic

  • 1 1/2 cup very thinly sliced fennel bulb

  • 1/2 yellow onion, very thinly sliced

  • 1/2 cup orange juice

  • 3 tbsp rice vinegar

  • 2 to 2 1/2 sodium-free chicken broth, or fish broth

  • 1/2 tsp chili-garlic sauce

  • 1 tbsp butter


  • SEASON salmon with salt, pepper, 1 tbsp tarragon and garlic, and place in the slow cooker. Surround fish with fennel and onion.

  • COMBINE orange juice, vinegar, 2 cups chicken or fish stock and chili sauce, and pour over fish, adding remaining stock if needed to cover fish with liquid.

  • COVER slow cooker, turn to low and cook for 1½ hrs or until fish has turned light pink but is still juicy in the middle.

  • REMOVE fish and set aside; keep warm.

  • SCRAPE vegetables and juices into a large frying pan and bring to a boil over high heat. Cook for 10 min or until slightly thickened.

  • STIR in butter until melted, sprinkle with remaining tarragon and serve over fish.

Nutrition (per serving)

Calories 379, Protein 36g, Carbohydrates 9g, Fat 8g, Fibre 1g, Sodium 155mg.

Kitchen tip: For dinner, serve with broccoli and couscous. Got any leftovers? Make a yummy lunch. Flake fish into large pieces and toss gently with a little mayonnaise or Greek yogurt, chopped green onion and lemon zest. Serve on toast.