Bourbon Brown Sugar Salmon and Potatoes in One Crockpot Step-by-step instructions

Before you start

Before starting, make sure the salmon fillets are thawed if frozen and patted dry with paper towels. Halve the baby potatoes so they cook evenly and fit in a single layer at the bottom of the slow cooker.

Measure out the bourbon brown sugar Dijon glaze — half a cup is enough to coat four fillets and the potatoes. Have a spatula, an instant-read thermometer, and a serving plate ready. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Layer and Glaze

1. 1Layer the potatoes and salmon
   Arrange the halved baby potatoes in an even layer in the bottom of a 6-quart slow cooker. Place the four salmon fillets on top of the potatoes, skin-side down, spacing them slightly apart. Pour the bourbon brown sugar Dijon glaze evenly over the salmon and potatoes, using a spatula to spread it so every fillet is coated.
   Look for The potatoes should cover the bottom in a single layer, and the glaze should cling to the salmon.
   Tip If the fillets are thicker than 1 inch, tuck the thin tail ends under so they cook evenly.
2. 2Cover and set the slow cooker
   Place the lid securely on the slow cooker and set it to LOW. Cook for 2 1/2 hours, or until the salmon flakes easily with a fork and the potatoes are tender when pierced with a knife. Do not lift the lid during the first 2 hours to keep the heat steady.
   Look for The glaze will bubble gently around the edges, and the aroma of bourbon and brown sugar will fill the kitchen.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Resist the urge to peek — every time the lid lifts, the slow cooker loses heat and adds cooking time.

At the end of this phase, the potatoes are arranged in an even layer at the bottom of the slow cooker, with the salmon fillets sitting on top, skin-side down.

The bourbon brown sugar Dijon glaze is poured evenly over everything, coating the fish and potatoes in a sticky, amber-colored sauce. The slow cooker is covered and set to LOW, and you're ready to walk away for the next two and a half hours.

Slow Cook and Check

3. 3Check the salmon for doneness
   After 2 1/2 hours, gently insert a fork into the thickest part of a salmon fillet and twist. The flesh should flake into large, moist pieces and look opaque throughout. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. If the salmon is not yet flaky, continue cooking in 15-minute increments.
   Look for The salmon should separate into large flakes with a slight translucency in the center, but no raw look.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Check the thickest fillet, not the thinnest, to ensure all are cooked through.
4. 4Let the glaze settle
   Turn off the slow cooker and let the salmon rest in the residual heat for 5 minutes. This allows the glaze to cling to the fish and the juices to redistribute. The potatoes will continue to absorb the bourbon brown sugar flavor as they sit.
   Look for The glaze will thicken slightly and turn glossy as it cools.
   Tip Do not leave the salmon in the warm slow cooker for more than 20 minutes or it will overcook.

After 2 1/2 hours, the kitchen smells of bourbon and brown sugar. The glaze has thickened and turned glossy, with caramelized edges around the salmon. The potatoes are tender when pierced with a fork, and the salmon flakes easily. Check the internal temperature with an instant-read thermometer — it should read at least 145°F (63°C) in the thickest part of a fillet.

Rest and Serve

5. 5Serve with fresh dill
   Using a spatula, lift each salmon fillet onto a dinner plate, keeping the skin attached if desired. Spoon the potatoes alongside, making sure to drizzle any remaining glaze from the bottom of the slow cooker over the fish. Garnish with fresh dill and serve immediately.
   Look for The salmon should be glossy with glaze, and the potatoes tender and caramelized at the edges.
   Tip For a crispier top, place the salmon under the broiler for 2 minutes after slow cooking — but watch closely.

The slow cooker is turned off, and the salmon rests for 5 minutes. The glaze settles into a shiny coating, and the potatoes have absorbed the sweet-savory sauce. Using a spatula, lift a fillet onto a plate, spoon the potatoes alongside, and garnish with fresh dill. The dish looks glossy and inviting, with the salmon flaking apart at the touch of a fork.

Common mistakes

The most common mistake is overcooking the salmon, which makes it dry and mealy. Stick to the 2 1/2-hour cook time and check early — every slow cooker runs slightly different. Another pitfall is lifting the lid too often, which releases heat and extends the cooking time.

Also, avoid stacking the potatoes too high; they need to be in a single layer to cook evenly. Finally, don't skip the resting time after turning off the heat — it allows the glaze to set and the juices to redistribute.

How to tell it’s done

The salmon is done when it flakes easily with a fork and the internal temperature in the thickest part reaches at least 145°F (63°C). The flesh should be opaque throughout, with no raw or translucent areas in the center.

The potatoes should be fork-tender, meaning a knife slides through without resistance. The glaze should be thick and glossy, clinging to the fish and potatoes rather than pooling in a watery liquid. If the salmon is not yet flaky, continue cooking in 15-minute increments and check again.

• Fish: 145°F (63°C) in the thickest part