I love this slow-cooker recipe, it is so simple. I make it ahead whilst the children are having their tea and it is ready for us when they have gone to bed.


  • 2 salmon fillets
  • 3-4 spring onions
  • 1 stick celery
  • 1 lemon – zest and juice
  • coriander
  • 400ml fish stock

Place the chopped spring onions and celery at the bottom of the slow-cooker. Lay the salmon fillets on top (skin-side down). Drizzle lemon juice and zest over the salmon along with a sprinkling of coriander. Pour hot stock around the salmon.

Set the slow cooker to low and cook for 1 1/2 – 2 hours.

Add a big sprinkling of coriander before serving. We ate it with brown basmati rice and broccoli, and a salad on the side.