Slow Cooker Creamy Sorrel Salmon Tips, FAQ & printable recipe

Tips for success

To serve, carefully lift the delicate salmon fillets with a wide spatula to prevent them from breaking apart. If the sauce appears too thin, you can remove the fish once cooked and stir the sauce over medium heat in a separate pan until it reaches your desired consistency, though this is usually not necessary if the cream and wine proportions are followed correctly.

Consider serving this dish with a side of steamed asparagus or crusty bread to soak up the luxurious creamy sauce. The brightness of the sorrel makes this dish particularly excellent when paired with light, steamed vegetables.

If you are serving a crowd, ensure you have enough space in your slow cooker to avoid overcrowding, which can lead to uneven cooking and mushy textures.

Variations

• Herb-Infused Salmon: Replace the sorrel with a mixture of fresh dill and parsley for a more traditional, herbaceous flavor profile that pairs beautifully with the creamy white wine sauce.
• Leek and Salmon: Substitute the shallots with thinly sliced leeks. Sauté the leeks briefly before adding them to the slow cooker to bring out their natural sweetness and create a deeper, more savory base for the sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Gently reheat in a pan over low heat or in the microwave on a low setting until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may separate slightly when cold, but it will come back together when gently reheated. Ensure the fish is cooled to room temperature within 2 hours of cooking before placing it in the fridge to maintain food safety standards and preserve the best possible quality for your next meal.

This dish is best enjoyed fresh, but you can prepare the sauce mixture in advance and store it in the refrigerator until you are ready to cook.

You can also mince the shallots and chop the sorrel ahead of time, keeping them in sealed containers. Do not assemble the raw salmon with the sauce until you are ready to start the cooker to ensure the texture of the fish remains optimal.

Serving ideas

Serve the salmon immediately on warmed plates to maintain the ideal temperature of the cream sauce. Spoon a generous amount of the sorrel and wine cream over each fillet, ensuring that the shallots are distributed evenly.

The visual contrast of the bright green sorrel against the pale pink salmon and creamy sauce makes for a beautiful presentation that needs no extra garnish.

Because the salmon is poached, it is incredibly tender and pairs well with simple, mild sides like roasted potatoes, steamed green beans, or a crisp garden salad.

If you have guests, place the slow cooker on a trivet on the table and serve directly from the vessel to keep the fish warm throughout the meal. This casual yet elegant approach highlights the natural beauty of the dish.

Frequently asked questions

Recipe card

Slow Cooker Creamy Sorrel Salmon

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 4 fillets salmon fillets
• 2 tbsp minced shallots
• 1/2 cup chopped sorrel
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine
• 1/2 cup heavy cream

Instructions

1. Place the salmon fillets in the bottom of the slow cooker in a single layer. Ensure the fillets are spaced evenly to allow for uniform cooking throughout the process.
2. Scatter the minced shallots and chopped sorrel over the top of the salmon. Season the fish generously with kosher salt and freshly ground black pepper to enhance the flavors.
3. Whisk together the white wine and heavy cream in a measuring cup, then pour the mixture over the salmon. Cover the slow cooker and cook on low for 1.5 to 2 hours, or until the fish reaches an internal temperature of 145°F (63°C).

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

34 g

Carbohydrates

4.5 g

Fat

28 g

Fiber

0.5 g

Sugar

1.5 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.