clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of white bowlfuls of a fish fillet on top of noodles and broth with chopsticks next to scallions.

Slow Cooker Miso-Poached Salmon

  • Author: Nikki Cervone
  • Total Time: 2 hours, 10 minutes
  • Yield: 4 servings 1x


Want to use your slow cooker for more than stews and roasts? Make these miso-poached salmon fillets in your favorite appliance.



For the Poached Salmon:

  • 4 cups vegetable stock, fish stock, or dashi
  • 1/4 cup white miso
  • 3-inch knob ginger, peeled and sliced
  • 4 cloves garlic, peeled and crushed
  • 4 scallions, white and green parts, halved crosswise
  • 4 6-ounce skinless salmon fillets

For Serving:

  • 1 tablespoon toasted sesame seeds
  • 1 scallion, green tops thinly sliced
  • Cooked soba noodles or rice


  1. Whisk together the stock and miso in the slow cooker insert until completely incorporated.
  2. Add the ginger, garlic, and scallions. Whisk to combine.
  3. Cover and cook on high heat for 1 1/2 hours. Remove the lid and whisk to reincorporate the ingredients. 
  4. Submerge the salmon fillets in the hot broth in a single layer. Cover and cook on low heat until the flesh is firm and opaque, and flakes easily with a fork, about 30-40 minutes.
  5. Transfer each piece of salmon to a separate bowl. Strain the broth to remove the aromatics, and ladle about 1 cup of the broth into each bowl. Garnish with sesame seeds and sliced scallion tops, and serve immediately with soba noodles or rice.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Fish
  • Method: Slow Cooker
  • Cuisine: Seafood

Keywords: salmon, poached, miso, slow cooker