This 4-ingredient slow cooker creamy salmon and potatoes is the kind of easy, stick-to-your-ribs supper that fits right into a busy, small-town life. I started making it years ago when frozen salmon finally became easy to find at our little grocery store, and I wanted something as simple as pot roast but a bit lighter. You literally toss the frozen salmon portions straight into the crock pot with three everyday staples, turn it on, and let it putter away while you go about your day. By suppertime, you’ve got tender potatoes and rich, creamy salmon in a pale, velvety sauce that tastes like you fussed all afternoon. It’s the sort of meal that makes a husband go back for seconds and ask if there’s any left for tomorrow’s lunch.
Serve this creamy salmon and potatoes right out of the slow cooker into warm bowls, making sure everyone gets a good scoop of the sauce. It’s lovely with a simple side of steamed green beans, peas, or a tossed salad to add something crisp and fresh. A slice of soft dinner roll or a piece of buttered bread is perfect for soaking up the extra creamy sauce. If you like a bit of brightness, set out lemon wedges or a sprinkle of fresh parsley, but it’s comforting and complete even just as it is.
4-Ingredient Slow Cooker Creamy Salmon and PotatoesServings: 4
Ingredients
4 frozen salmon portions (about 4–6 ounces each, individually frozen, unthawed)
1 1/2 pounds small potatoes, scrubbed and cut into 1–2 inch chunks
1 (10.5-ounce) can cream of mushroom soup
1 cup milk (whole or 2%)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray, just enough to keep things from sticking.
Spread the potato chunks evenly over the bottom of the slow cooker so they make a loose, even layer.
In a bowl or large measuring cup, whisk together the cream of mushroom soup and milk until smooth and pale. It will look like a thin, creamy sauce.
Pour about half of the creamy soup mixture over the potatoes in the slow cooker. The potatoes should be nestled in a shallow pool of pale liquid.
Unwrap the frozen salmon portions and place them in a single layer directly on top of the potatoes, pressing them gently down so the bottoms of the solid frozen pieces sit in the creamy liquid.
Pour the remaining soup mixture over and around the frozen salmon portions, letting it run down between the pieces and over the potatoes. The salmon should be mostly coated, with some pieces peeking through the sauce.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the potatoes are tender when pierced with a fork and the salmon flakes easily in the center with a fork. Try not to lift the lid during cooking so the heat stays steady.
Once done, gently lift the salmon portions out with a wide spatula and give the potatoes and sauce a light stir. Taste the sauce and potatoes and add salt and pepper if you like.
Serve the salmon portions over a bed of the creamy potatoes, spooning extra sauce over the top. If you want it a little thicker, let the slow cooker sit uncovered on WARM for 5–10 minutes before serving.
Variations & Tips
You can swap the cream of mushroom soup for cream of celery or cream of chicken if that’s what you have in the pantry; the flavor will change slightly but still be rich and comforting. If your family enjoys a little extra onion flavor, stir 1 teaspoon of dried onion flakes or a pinch of garlic powder into the soup and milk mixture before pouring it into the slow cooker. For a touch of color, sprinkle chopped fresh parsley or a bit of dried dill over the salmon just before serving. If you prefer, you can use baby potatoes left whole instead of cutting larger potatoes into chunks; just be sure they’re all roughly the same size so they cook evenly. For a slightly richer dish, replace 1/4 cup of the milk with heavy cream. Food safety tips: Always start with salmon that has been kept fully frozen and stored properly, and keep it frozen until you place it in the slow cooker. Do not cook this recipe on the WARM setting; use LOW so the salmon and potatoes move safely and steadily through the temperature danger zone. Make sure the salmon reaches an internal temperature of 145°F in the thickest part before serving. Refrigerate leftovers within 2 hours of cooking, storing them in a shallow, covered container, and use within 2 days, reheating gently until steaming hot all the way through.
