Love this! I can eat this on the regular!
Directions
1. Season the salmon fillets generously with salt and pepper, and place them in the bottom of the slow cooker.
2. Toss the pineapple chunks, sliced onion, and red bell pepper on top of the salmon.
3. In a small bowl, combine the brown sugar, lemon juice, soy sauce, grated ginger, minced garlic, and red pepper flakes if you’re using them. Stir this mixture well and pour it evenly over the salmon and vegetables.
4. Cover and cook on low for about 2-3 hours, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook; all slow cookers are a little different.
5. Garnish with fresh cilantro or parsley before serving for that burst of color and freshness.
Variations & Tips
Now, if you’re feeling adventurous or just want to mix things up a bit, here are a few variations and tips for our Slow Cooker Salmon with Pineapple.
– If pineapple isn’t your cup of tea or you just want a different fruit to play with, try peaches or mangos for a sweet swap.
– For those who appreciate a bolder taste, a splash of bourbon in the sauce can add a deep, smoky sweetness.
– Should you find yourself without fresh ginger, ground ginger works in a pinch—use about a 1/2 teaspoon for this recipe.
– And if you have leftovers, don’t you dare let them go to waste. That salmon is just as delightful atop a salad the next day or flaked into some morning scrambled eggs.
– For those who appreciate a bolder taste, a splash of bourbon in the sauce can add a deep, smoky sweetness.
– Should you find yourself without fresh ginger, ground ginger works in a pinch—use about a 1/2 teaspoon for this recipe.
– And if you have leftovers, don’t you dare let them go to waste. That salmon is just as delightful atop a salad the next day or flaked into some morning scrambled eggs.
Y’all enjoy now, and remember, cooking is like love—it should be entered into with abandon or not at all.
