Before I came across this recipe, I had never even entertained the idea of making seafood in the slow cooker. It never crossed my mind. I was skeptical… but I just had to try it out. I’m so glad I did! This turned out fantastically! This is sweet and spicy and super tasty. The salmon flaked apart as easily as if I had cooked it in the oven. This was really easy to put together, and as long as you don’t accidentally fail to fully seal one of the foil packets, ahem, you won’t even have to clean your slow cooker afterward! It didn’t look too pretty, but the flavor blew us away. I cooked mine on low, and one of the pieces was ever so slightly overcooked, so next time, I’ll only cook them for 3 hours. I served this with some brown rice and Spicy Glazed Onions.
CrockPot Sweet and Spicy Salmon
A Year of Slow Cooking
2 largish pieces of salmon
2 T brown sugar
1 t paprika
1 t cumin
1/2 t crushed garlic
1/2 t oregano
1/2 t kosher salt
1/2 t red pepper
In a medium-sized dish or small pan (I used a glass pie plate), combine all of your spices with the brown sugar
Spread out a length of foil on the counter for each piece of fish
Put each piece of fish in the center of it’s own foil
Rub the top of the salmon with your spice and sugar mixture (it’s okay to mound up the spice a bit, and it is fine to only rub the top)
Fold the foil over and crimp up the sides to make a contained packet
Put the foil packets into a dry crockpot
Cover and cook on high for 2-3 hours, or on low for 3-5.
Serve with rice or quinoa and some steamed or roasted vegetables.
Big Flavors Rating: 5 Stars