Back to Recipes

Slow Cooker Lemon Dill Salmon Chowder

Name: Slow Cooker Lemon Dill Salmon Chowder
Prep time: 15 min
Cook time: 390 min
Total time: 405 min
Yield: 6 servings
Cuisine: American-Inspired
Ingredients: 1 ½ pounds salmon fillets, skin removed and cut into large chunks; 4 medium Yukon Gold potatoes, peeled and diced; 1 medium onion, finely chopped; 3 celery stalks, diced; 2 large carrots, diced; 3 cloves garlic, minced; 4 cups low-sodium vegetable broth; 1 cup unsweetened coconut milk (or any dairy-free milk alternative); Juice and zest of 1 lemon; 2 tablespoons fresh dill, chopped; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon sea salt; ½ teaspoon black pepper; extra dill sprigs and lemon wedges

By PanPotPlates Editorial TeamPublished Apr 18, 2026 | Updated May 11, 2026

American-Inspired 405 mins slowcookeronepotpescatarianglutenfreedairyfreeeasycomfortfoodlightleftovers

Slow Cooker Lemon Dill Salmon Chowder with measured ingredients, 405-minute timing, 6-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 390 min

Total 405 min

Servings 6

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 6

1 ½ pounds salmon fillets, skin removed and cut into large chunks
4 medium Yukon Gold potatoes, peeled and diced
1 medium onion, finely chopped
3 celery stalks, diced
2 large carrots, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup unsweetened coconut milk (or any dairy-free milk alternative)
Juice and zest of 1 lemon
2 tablespoons fresh dill, chopped
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
Optional garnish
extra dill sprigs and lemon wedges

Ingredients for Slow Cooker Lemon Dill Salmon Chowder

Instructions

Heat olive oil in a medium skillet over medium heat. Add the onion, celery, and carrots and sauté for 4-5 minutes, until softened.
Transfer the sautéed vegetables to the slow cooker. Add the diced potatoes, minced garlic, dried thyme, sea salt, and black pepper.
Pour in the vegetable broth and stir to combine all ingredients.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until potatoes are tender.
About 30 minutes before serving, gently stir in the salmon chunks, lemon juice, lemon zest, and coconut milk.
Cover and cook on HIGH for an additional 25-30 minutes, until the salmon is just cooked through and flakes easily.
Stir in the fresh dill, taste, and adjust seasoning if needed.
Serve hot, garnished with extra dill sprigs and lemon wedges if desired. Perfect with crusty gluten-free bread for dipping.