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Looking for an easy dinner that feels a little special without requiring much work? This slow cooker salmon with Asian-style vegetables is one of my favorite recipes for two.
Everything cooks together in the crockpot—salmon fillets nestled on top of a bag of frozen stir-fry vegetables with a simple soy, honey, and lemon sauce. The result is moist, tender salmon and perfectly cooked vegetables with almost no hands-on effort.
Because it cooks in just 2 to 3 hours, it’s ideal for days when you’re working from home or relaxing around the house. And since it’s designed for two people, you won’t be swimming in leftovers. house. And since it’s designed for two people, you won’t be swimming in leftovers.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Crock Pot Salmon with Asian Vegetables
- Recipe Tips & Variations
- Serving Suggestions
- Storage & Leftovers
- How Many Calories and WW Points?
- Easy Crock Pot Salmon with Asian Vegetables (For Two) Recipe
- Frequently Asked Questions
- More Easy Salmon Recipes
Why You’ll Love This Recipe
- Perfectly portioned for two
- Just a handful of ingredients
- Very little prep
- Healthy and WW-friendly
- Ready in about 2 to 3 hours
- Easy to customize with your favorite vegetables or seasonings
Ingredients & Substitutions
- Salmon fillets – Fresh or thawed frozen salmon both work well. Atlantic salmon is rich and buttery, while wild salmon has a firmer texture and deeper flavor.
- Frozen Asian stir-fry vegetables – One of my favorite shortcuts. Look for blends containing broccoli, carrots, snap peas, peppers, water chestnuts, baby corn, or green beans. Any frozen vegetable blend will work.
- Salt and pepper – Season lightly, especially if using regular soy sauce.
- Soy sauce – Adds savory depth. Low-sodium soy sauce, tamari, or coconut aminos are all good choices.
- Honey – Balances the soy sauce with just a touch of sweetness. Maple syrup or your preferred sweetener also work.
- Fresh lemon juice – Brightens the sauce. Lime juice or a splash of rice vinegar can be substituted.
- Sesame seeds (optional) – Sprinkle over the finished dish for extra flavor and crunch.
How to Make Crock Pot Salmon with Asian Vegetables
Ideal slow cooker: 1½- to 3-quart
Step 1: Place the frozen vegetables in the slow cooker.
Step 2: Arrange the salmon fillets on top and season lightly with salt and pepper.
Step 3: Stir together the soy sauce, honey, and lemon juice and pour over everything.
Step 4: Cover and cook on LOW for 2 to 3 hours, or until the salmon flakes easily with a fork.
Step 5: Sprinkle with sesame seeds, if desired, and serve immediately.
Recipe Tips & Variations
- Watch the cooking time. Salmon cooks much faster than beef or chicken. Begin checking after about 2 hours since slow cookers vary.
- Add fresh flavor. A little grated fresh ginger, minced garlic, or sliced scallions make great finishing touches.
- Like a little heat? Add a pinch of red pepper flakes or drizzle with sriracha before serving.
- Use a bottled stir-fry sauce instead of the homemade sauce when you’re really short on time.
- Try other seafood. Cod, halibut, haddock, or shrimp all work well, though shrimp will cook much more quickly.
Serving Suggestions
This is an easy complete meal on its own, but if you’d like to stretch it a little farther, it’s delicious served over:
- Brown or white rice
- Cauliflower rice
- Rice noodles
- Soba noodles
- Quinoa
A few extra sliced scallions, sesame seeds, or a squeeze of fresh lemon brighten the finished dish nicely.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the microwave (affiliate link) at 50% power or in a covered skillet over low heat just until warmed through. Be careful not to overcook the salmon.
How Many Calories and WW Points?
Each serving has approximately 190 calories and 5 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
If you’ve made this Slow Cooker Asian-Style Salmon and Veggies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Crock Pot Salmon with Asian Vegetables (For Two)
Equipment
Ingredients
- 10 ounces salmon fillets
- 1 package (12 to 16 ounces) frozen Asian stir fry vegetable blend
- Salt & Pepper
- 2 tablespoons soy sauce (gluten-free, if desired)
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon sesame seeds (optional)
Instructions
- Ideal slow cooker size: 1-1/2-Quart.
- Dump the frozen vegetables in the slow cooker.
- Season the salmon with salt and pepper to taste.
- Place salmon on top of the vegetables.
- Mix together the soy sauce, honey and lemon juice and drizzle over the salmon.
- Drizzle with sesame seeds, if using.
- Cover and cook on LOW 2 to 3 hours, until the salmon is done to your liking. I’m a huge salmon lover, so like it on the just barely done side and cooked mine about 2-1/2 hours.
- Serve with brown rice, if desired.
- Drizzle everything with the sauce from the slow cooker.
Notes
(You must be logged into WW on your smartphone or tablet.) 5 PointsPlus (Old plan) This is the kind of recipe that can be varied in lots of ways by mixing up the kinds of fish and vegetable blend you use. I think it would work well with thin boneless, skinless chicken breasts too. Flavor Boosters
- Garlic and Ginger: Freshly grated ginger and minced garlic deepen the Asian flavors.
- Hoisin Sauce: A touch of hoisin adds sweetness and complexity.
- Sriracha or Red Pepper Flakes: Adds a little heat for spice lovers.
- Oyster Sauce: Enhances umami and richness.
- Sesame Oil: A drizzle of toasted sesame oil at the end brings out nutty depth.
- Different fish – most any fish would work – halibut, haddock, cod, tilapia, shrimp etc.
- Chicken – thin boneless skinless chicken breasts would work, but may take longer (3 to 4 hours).
- Tofu – Use cubes of firm tofu for a vegetarian version.
- Different veg – any variety of frozen/fresh mixed vegetable blend should work.
- Spicier – add chile or dried red pepper flakes or hot sauce.
- Different sauce – substitute bottled stir fry sauce of your choice. Though not Asian, this would also be nice with topped with lemon slices and drizzled with white wine and lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from A Year of Slow Cooking
Frequently Asked Questions
Can I use frozen salmon?
For best texture, I recommend thawing the salmon first. While frozen salmon can be cooked safely, thawed fillets cook more evenly in a slow cooker and are less likely to release excess liquid.
Can I use fresh vegetables instead of frozen?
Absolutely. Broccoli, snap peas, carrots, bok choy, mushrooms, bell peppers, and green beans all work well. Cut harder vegetables into bite-size pieces so they cook evenly.
Can I double the recipe?
Yes. Use a slightly larger slow cooker (3- to 4-quart) and arrange the salmon in a single layer whenever possible.
Can I make this ahead?
This recipe is best enjoyed freshly cooked, but leftovers make an excellent lunch the next day.
More Easy Salmon Recipes
- 5-Ingredient Easy Glazed Salmon – A simple sweet-and-savory salmon that’s ready in about 20 minutes.
- Quick Easy Salmon Patties — Crispy outside, tender inside, and perfect for lunch or dinner.
- Slow Cooker Apricot Salsa Salmon — Sweet, tangy, and wonderfully hands-off.
- Salmon and Lentil Salad — A protein-packed meal that’s hearty enough for lunch or dinner. Summer Salmon Panzanella Salad, — Fresh tomatoes, toasted bread, and flaky salmon make a perfect warm-weather meal.
- Salmon, Egg and Asparagus Salad — A light yet satisfying composed salad that’s elegant enough for guests.
I made this last night and it was Awesome. Very easy and the serving perfect for two! I cooked 3 hours and what a complete meal
Hi Tracy,
Glad you like this one as much as I do! Thanks for taking the time to let me know. ~Martha
Hi this sounds so yummy I’m going to make itv, but I was wondering if you could submit the honey and lemon juice for chicken broth? Would that work out? Any advice on this would be greatly appreciated, thank you so much for sharing this yummy recipe.
Hi Frances,
I’ve got this recipe cooking away in the crockpot for supper tonight! I’ve only ever made it with the honey, soy and lemon juice combination, which provides a nice flavor. Chicken broth in place of the honey and lemon juice will work, but it will be milder and less flavorful. Hope this helps. Taste is such a subjective matter. If you think you would like it try it. Hope this helps. ~Martha
I make this recipe very often and love it and especially now as the summer comes because I don’t have to turn the oven on.
Martha
Instead of honey, can I use Sugar Free Maple Syrup?
Nancy, I’ve only made the recipe as written so I can’t be sure but I think it will work. ~Martha
Cooked salmon perfectly. So nice not turning whole oven on, can make 2-3 hours before mealtime, and easily adjusts to other vegetables and spices. I’ve made this several times and often make extra to use in salads, pasta, etc.
What do you think about these slow cookers for salmon preparation ??
https://slowcookerreview.com/best-slow-cooker-for-salmon/
I made this delicious salmon recipe a couple of weeks ago. Now, hubby is asking for it again! It’s healthy and I never liked salmon until I made this recipe. Go figure! LOL Thanks for this delicious recipe!!! Yummy!!