Slow Cooker Salmon Stew With Potatoes
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This slow cooker salmon stew with potatoes is hearty, healthy, and comforting. It’s the perfect weeknight meal when you want something cozy without the heaviness of cream. It’s a “one-pot meal” that is dairy-free, high-protein, and rich in omega-3s with easy prep. Don’t make chicken yet again. Make this instead for a little something different that’s sure to make you feel cozy.
A hearty, dairy-free slow cooker stew with salmon, potatoes, and veggies in a flavorful dill broth. Cozy, clean eating comfort food made with simple ingredients.
Why You’ll Love This Salmon Stew With Potatoes
- It’s dairy-free and totally healthy while still being total comfort food.
- It’s rich in Omega-3s thanks to the salmon.
- It’s a fix-it-and-forget-it meal. Your slow cooker does all the work.
- It reheats well for lunches. Great for meal prep.
Salmon Stew With Potatoes Recipe Ingredients
- Salmon fillet – Use a fresh fillet. If using frozen, thaw fully first.
- Yukon gold or red potatoes – Yukon gold = creamy, red = firm. Russet also works if peeled.
- Onion, carrots, celery
- Stock – Vegetable or seafood. Chicken broth works in a pinch. Look for no sugar added.
- Garlic, dill, smoked paprika
- Extra virgin olive oil – Optional, but adds a silky finish.
- Lemon wedges and extra dill – For garnish
Salmon Stew With Potatoes (Step-by-Step Instructions)
- Add potatoes, onion, carrots, celery, garlic, broth, paprika, and dill to the slow cooker.
- Stir to combine. Cook on Low 6–7 hours or High 3–4 hours, until potatoes are tender.
- About 25–30 minutes before serving, gently stir in the salmon chunks. Cook until salmon is opaque and flakes easily.
For extra body, mash a few potato pieces in the broth, or remove 1 cup of broth/veggies and as many potato chunks as you want, blend until smooth, and stir back in. (This is optional for texture – I did not do this) - Stir in olive oil, taste, and add salt and pepper to your liking. Serve hot, garnished with extra dill and a lemon wedge if you like.
Pro Recipe Tips
- Taste the broth before serving and adjust salt/pepper.
- Use a wide-spoon ladle to serve without breaking salmon pieces.
- For extra thickness, stir in a slurry of arrowroot powder or cornstarch. 1 tbsp. of either starch should be enough.
- Try this with a small amount of stew first, but I found this to be absolutely delicious with some plain yogurt stirred in. I used a dairy-free yogurt. But regular yogurt can work too.
What To Serve With Slow Cooker Salmon Stew With Potatoes
- Crusty whole-grain bread or garlic bread.
- Side salad with vinaigrette.
- Steamed green beans or asparagus.
- Brown rice or quinoa stirred in at serving to make it heartier.
Storage & Reheating
- Fridge: Store in an airtight container for up to 2 days (fish doesn’t keep long).
- Freezer: Not recommended — salmon changes texture when frozen in stew.
- Reheating: Gently warm on a stovetop over low heat. Avoid the microwave if possible (it dries out the salmon).
FAQs
Can I Use A Different Fish?
Yes, you can. Cod, halibut, or haddock will work well with this recipe.
Can I Use Frozen Salmon?
Only if you fully thaw it first.
Can I Add Other Vegetables?
Yes. Try peas, green beans, or even spinach. Stir them in at the last minute when you add the fish. But note that if they are frozen, you will most likely need to add a little extra time for cooking. Just keep an eye on the fish.
Can I Make This Gluten-Free?
Technically, this recipe is naturally gluten-free. However, it’s always wise to check the ingredients you buy just to be sure.
More Slow Cooker Recipes to Try
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Slow Cooker Salmon Stew With Potatoes
Equipment
- 1 3.5 quart slow cooker (or larger – just make sure it's at least halfway full for proper cooking)
Ingredients
- 1 lb. salmon fillet (skin removed, cut into 2-inch chunks)
- 2 large Yukon Gold potatoes (or 3 red potatoes – diced)
- 1 small red onion (chopped)
- 2 medium carrots (diced)
- 2 medium celery stalks (diced)
- 3 cups vegetable stock (or seafood stock – no sugar added)
- 2 large garlic cloves (pressed or minced)
- 1 tsp. dried dill (or 1 tbsp. fresh, chopped)
- ½ tsp. smoked paprika
- 1 tbsp. olive oil (optional for smoother texture)
- salt and pepper (to taste at serving)
- lemon wedges + extra dill (optional for garnish)
Instructions
- Add potatoes, onion, carrots, celery, garlic, broth, paprika, and dill to the slow cooker.
- Stir to combine. Cook on Low 6–7 hours or High 3–4 hours, until potatoes are tender.
- About 25–30 minutes before serving, gently stir in the salmon chunks. Cook until salmon is opaque and flakes easily.For extra body, mash a few potato pieces in the broth, or remove 1 cup of broth/veggies and as many potato chunks as you want, blend until smooth, and stir back in. (This is optional for texture – I did not do this)
- Stir in olive oil, taste, and add salt and pepper to your liking. Serve hot, garnished with extra dill and a lemon wedge if you like.
Notes
Nutrition
