Name: Crockpot Honey Garlic Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 (6 oz each) salmon filets; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika (or regular paprika); 1/4 tsp blackening seasoning (optional); 3 Tbsp butter; 2 tsp olive oil; 6 cloves garlic, minced; 1/2 cup honey; 3 Tbsp water; 3 Tbsp soy sauce; 1 Tbsp sriracha sauce; 2 Tbsp lemon juice

You know those evenings when you’re exhausted but still want something delicious? That’s exactly when I fell in love with Crockpot Honey Garlic Salmon. It was a Wednesday—one of those chaotic days where work ran late, the kids needed help with homework, and takeout just didn’t sound appealing. I remembered a salmon fillet in the fridge and thought, “What if I let the crockpot do the work?” I whisked together honey, garlic, and soy sauce in about two minutes flat, nestled the salmon in, and let the magic happen. When I lifted the lid an hour later, the sweet, garlicky aroma filled the kitchen, and the salmon was so tender it practically melted on my fork. That meal became our new favorite—proof that you don’t need fancy techniques or hours in the kitchen for something special. Now, whenever life gets hectic (which, let’s be honest, is often), this recipe saves the day. It’s become my go-to when I want to feel like I’ve cooked something impressive without actually putting in much effort. And if you’re looking for another quick salmon idea, my air fryer salmon recipe is just as easy!

Why You’ll Love This Crockpot Honey Garlic Salmon

Let me tell you why this recipe is about to become your new best friend in the kitchen. First off, it’s one of those glorious “dump and go” dinners—you spend maybe 5 minutes prepping, then let the crockpot work its magic while you do literally anything else. I’ve made this when I’m helping kids with homework, folding laundry, or even taking a quick nap (no judgment here). The honey garlic sauce? Absolute perfection—sweet enough to make it feel indulgent but balanced with that savory garlic kick and just a hint of heat from the sriracha. And don’t get me started on how impossibly tender the salmon gets—it flakes apart with just a fork, soaked in all that delicious sauce. Plus, it’s healthy without tasting like “health food”—packed with protein and good-for-you fats that keep you satisfied. Trust me, once you try this Crockpot Honey Garlic Salmon, you’ll wonder how you ever cooked salmon any other way.

Ingredients for Crockpot Honey Garlic Salmon

Okay, let’s talk ingredients—this is where the magic starts! I love how simple this list is, but every single thing plays a crucial role in creating that perfect sweet-savory balance. First up, you’ll need four beautiful salmon fillets (about 6 ounces each). Pro tip: if they’re super thick, that’s even better—they’ll stay extra juicy in the crockpot. For seasoning, we’re keeping it simple with kosher salt, black pepper, and my secret weapon: smoked paprika. It adds this subtle smoky depth that makes the dish taste like you spent hours cooking (shh, our little secret).

Close-up of three Crockpot Honey Garlic Salmon fillets in a dark glaze, garnished with fresh parsley.

Now, the sauce—oh, the sauce! You’ll need real butter (none of that margarine stuff, please), olive oil, and six glorious cloves of minced garlic. Yes, six! Garlic is the backbone here, so don’t skimp. The sweetness comes from honey—half a cup gives us that luscious glaze. Then we’ve got soy sauce for umami, a splash of water to loosen things up, sriracha for a gentle kick (adjust to your heat preference), and fresh lemon juice to brighten everything up. Oh, and that optional blackening seasoning? It’s my little “cheat code” for extra flavor—just a quarter teaspoon gives the salmon this restaurant-worthy crust. Trust me, your spice drawer probably has everything you need already!

How to Make Crockpot Honey Garlic Salmon

Alright, let’s get cooking! I promise this is so easy you’ll be amazed at the results. First, pat those beautiful salmon fillets dry with paper towels—this helps the seasoning stick and gives us that perfect texture. Then sprinkle them with the salt, pepper, paprika, and that optional blackening seasoning (I highly recommend it for that extra oomph!). Set them aside while we make the magic sauce.

Close-up of two glistening Crockpot Honey Garlic Salmon fillets in a rich sauce, garnished with fresh parsley.

Next, grab your crockpot and turn it to the low setting. Now, melt the butter with olive oil right in the crock if yours has a sauté function, or use a small saucepan on the stove. Add all that glorious minced garlic—six cloves, remember!—and let it get fragrant for about 30 seconds. Then pour in the honey, soy sauce, water, sriracha, and lemon juice. Give it a good whisk until everything’s beautifully combined. It should smell absolutely heavenly at this point!

Carefully place the seasoned salmon fillets into the sauce, making sure they’re nestled in nicely. Spoon some of that liquid gold over the top of each fillet. Now, the hardest part—waiting! Let it cook on low for about 1 to 1.5 hours. You’ll know it’s done when the salmon flakes easily with a fork but still looks moist. Resist the urge to poke it too much!

Close-up of two Crockpot Honey Garlic Salmon fillets glazed with sauce and topped with parsley.

Here’s the secret step that makes this recipe next-level: transfer the salmon to a baking sheet lined with foil, spoon more sauce over each piece, and broil for just 2-3 minutes until the edges get slightly caramelized. Watch it closely—broilers work fast! This gives you that gorgeous restaurant-quality finish.

Plate up your masterpiece, drizzle with any remaining sauce from the crockpot, and maybe add a sprinkle of fresh parsley if you’re feeling fancy. Serve immediately while it’s piping hot and enjoy the compliments!

Close-up of tender Crockpot Honey Garlic Salmon fillets glazed with a rich sauce and sprinkled with fresh parsley.

Pro Tip: Basting for Maximum Flavor

Basting is the key to flavor-packed salmon! Every 20-30 minutes during cooking, gently spoon that amazing honey garlic sauce over the fillets. This builds layers of flavor and keeps the salmon incredibly moist. Think of it like giving your salmon little flavor baths—the more love you show it, the better it tastes!

Serving Suggestions for Crockpot Honey Garlic Salmon

Now, let’s talk about what to serve with this glorious salmon—because let’s be honest, the sides make the meal! My absolute favorite pairing is steamed jasmine rice—it soaks up all that incredible honey garlic sauce like a dream. If I’m feeling fancy, I’ll add a sprinkle of sesame seeds and chopped scallions on top for extra flair. For nights when I want something lighter, roasted veggies are perfection—try tossing some broccoli or asparagus with olive oil and garlic powder while the salmon cooks. They roast in the same time it takes to broil the salmon for that final caramelization. And if you’re looking for a show-stopping side (hello, dinner parties!), my maple-glazed Brussels sprouts with pecans balance the salmon’s sweetness beautifully. Pro tip: squeeze some extra lemon wedges over everything right before serving—that bright acidity cuts through the richness perfectly!

Storage and Reheating Tips

Oh, leftovers! This honey garlic salmon keeps beautifully—if you can resist eating it all in one sitting, that is. Store any extras in an airtight container in the fridge for up to 3 days. Now, here’s my trick for reheating without turning it to rubber: go low and slow! A quick zap in the microwave at 50% power for about 30 seconds works, but I prefer reheating in a 300°F oven for 10 minutes wrapped in foil—keeps every bite just as juicy as when it was fresh. Want to freeze it? Portion the salmon with some sauce into freezer bags (push out all that air first!) and it’ll stay tasty for up to 2 months. Just thaw overnight in the fridge before reheating.

Crockpot Honey Garlic Salmon Variations

One of my favorite things about this recipe is how easily you can adapt it to what you’ve got on hand! Out of honey? No problem—pure maple syrup makes a gorgeous swap, adding this rich, caramel-like depth to the sauce. If you’re not into heat, skip the sriracha and add a pinch of red pepper flakes instead—you control the spice level. For my gluten-free friends, coconut aminos work perfectly in place of soy sauce. And in summer? Try fresh lime juice instead of lemon for a brighter twist. My next experiment? Adding orange zest to the sauce—I’ll report back, but I bet it’ll be amazing!

Nutritional Information

Let’s get real for a second—nutritional info is always an estimate (ingredients vary, measuring cups aren’t perfect, and let’s be honest, who’s counting that extra teaspoon of honey when the mood strikes?). But for those who like numbers, here’s the scoop per serving: 350 calories, with 30g of that satisfying protein that keeps you full. The healthy fats (15g total, only 5g saturated) come mostly from the salmon itself—nature’s powerhouse! Carbs sit at 25g (that’s the honey doing its sweet thing), and sodium lands around 800mg (thanks to our flavor-boosting soy sauce). It’s that magical balance of indulgence and nourishment that makes this dish a weeknight hero in my book!

Frequently Asked Questions

Can I use frozen salmon?

Absolutely! I do it all the time when I forget to thaw my salmon (oops!). Just pop those frozen fillets right into the crockpot—no need to thaw first. You might need to add an extra 30 minutes to the cooking time, but the magic honey garlic sauce will keep it from drying out. Pro tip: if the fillets are stuck together, run them under cold water for a minute to separate before seasoning—they’ll cook more evenly!

How do I prevent overcooking?

The key is checking early and often! Start testing at the 1-hour mark—your salmon is done when it flakes easily but still looks slightly glossy in the center. My grandma taught me the “finger test”—if it springs back when you gently press the thickest part, it’s perfect. And remember, it’ll keep cooking a bit even after you take it out, so err on the side of slightly underdone. That broiling step at the end? Just 2-3 minutes is plenty—keep your oven light on and watch like a hawk!

Is this recipe gluten-free?

It absolutely can be! Just swap the regular soy sauce for tamari or coconut aminos—I actually prefer tamari because it’s got that rich, umami flavor without being too salty. All my gluten-free friends go nuts for this recipe (pun totally intended). The rest of the ingredients are naturally gluten-free, so you’re golden! Just double-check labels if you’re using premixed spice blends—some contain hidden gluten.