Cooking Techniques
PanPotPlates
Slow Cooker Lemon Dill Salmon Chowder
By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 18, 2026 · Updated May 11, 2026
American-Inspired
405 mins
slowcookeronepotpescatarianhealthyfamily-friendlyglutenfreedairyfreeeasycomfortfoodlightleftovers
This comforting Slow Cooker Lemon Dill Salmon Chowder is a light, dairy-free, and gluten-free soup perfect for a healthy family meal. Tender salmon, Yukon Gold potatoes, and fresh dill create a flavorful chowder that's easy to prepare in your slow cooker, making weeknight dinners effortless and delicious.
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
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.
Frequently Asked Questions
Reader questions and answers for this recipe will appear here.
To keep this Slow Cooker Lemon Dill Salmon Chowder aligned with your dietary preferences or ingredient availability, consider these easy ingredient swaps:
- Salmon: Substitute cod or haddock for a milder fish option, or use cooked chickpeas for a vegetarian twist.
- Yukon Gold potatoes: Use sweet potatoes or turnips for a different flavor profile and added nutrients.
- Unsweetened coconut milk: Swap with any other dairy-free milk such as almond or oat milk for a dairy-free and vegan version.
- Vegetable broth: Use chicken broth if you prefer a richer taste and are not strictly vegetarian or vegan.
- Fresh dill: If fresh dill is unavailable, dried dill or fresh parsley can be used to maintain a fresh herbaceous note.
- Lemon juice and zest: Replace with lime juice and zest for a slightly different citrus brightness.
These replacements keep the dish healthy, family-friendly, and maintain its gluten-free and dairy-free status while adapting to your pantry and dietary needs.
Pan Or Pot Required
This recipe is designed as a slow cooker one-pot meal, making it an ideal choice for hands-off cooking and minimal cleanup. You will primarily need a slow cooker (crockpot) to prepare the Slow Cooker Lemon Dill Salmon Chowder. The slow cooker allows for gentle, even heating, which brings out deep flavors while keeping the salmon tender and flaky.
Before adding ingredients to the slow cooker, a medium skillet or frying pan is required for the initial sauté of the onion, celery, and carrots. This step helps develop the chowder's flavor base and can be done quickly on the stovetop to save overall cooking time.
In summary:
- Slow cooker: For all-day slow cooking to tenderize potatoes and infuse flavors.
- Skillet or frying pan: For sautéing aromatics before transferring them to the slow cooker.
This cookware combination supports the recipe’s focus on being easy, family-friendly, healthy, one-pot, slow cooker, and comforting. Using these tools maximizes flavor, convenience, and minimal cleanup — ideal for weeknight meals and batch cooking leftovers.
Cookware Size Guidance
For this Slow Cooker Lemon Dill Salmon Chowder, choose a slow cooker with a capacity of at least 5 to 6 quarts (4.7 to 5.7 liters). This size comfortably accommodates the volume of broth, vegetables, and salmon chunks for 6 servings, ensuring even cooking without overcrowding. Using a smaller slow cooker may cause spills or uneven cooking, while a much larger one can affect the temperature and cooking time.
If you do not have a slow cooker, a large heavy-bottomed pot or Dutch oven of similar 5 to 6 quart size can be used on the stove with adjusted cooking times. This size is perfect to make a hearty, healthy, and family-friendly one-pot soup while allowing room to stir and add ingredients comfortably.
Cookware Swap Guidance
This recipe is tailored for a slow cooker, classified under One-Pot Soups and recognized for its easy, healthy, family-friendly, and slowcooker attributes. If you want to adapt it without a slow cooker, consider these cookware substitutions that maintain the simplicity and rich flavors of this comforting chowder.
- Large Dutch Oven or Heavy-Bottomed Pot: Ideal for stove-top slow cooking. Sauté the vegetables over medium heat, then add liquids and simmer gently, covered, on low heat for about 1.5 to 2 hours until potatoes are tender. Add the salmon in the final 20-30 minutes. This works well for a onepot, familydinner, and comfortfood approach.
- Instant Pot or Pressure Cooker: Perfect for saving time while preserving flavors. Use the 'Sauté' function for vegetables, then add all ingredients except the salmon. Pressure cook for 8-10 minutes, then release pressure carefully. Add salmon with lemon and dill; use 'Keep Warm' to finish cooking for 10 minutes. This matches instantpot, timessaver, and healthy tags.
- Slow Cooker Alternatives: If you only have a slowcooker insert but not a base unit, consider a heavy skillet with a tight lid for stovetop slow cooking at low temperature, stirring occasionally.
Important Tips: Regardless of cookware choice, use a sturdy pot with a heavy lid to retain moisture and slowly infuse flavors. Avoid thin pans that can scorch delicate chowder ingredients. For meal prep or leftovers, Dutch ovens or Instant Pots are easy to cool and reheat.
These swaps keep your meal within the comforting slow cooker one-pot style while embracing flexibility for different kitchens and time constraints.
Leftovers Quality
This Slow Cooker Lemon Dill Salmon Chowder maintains its fresh, light flavors well when stored properly. Leftovers will keep safely in the refrigerator for up to 3 days. To store, transfer the chowder into an airtight container and refrigerate promptly after cooling to preserve the delicate salmon texture and vibrant lemon-dill notes.
For best quality when reheating, warm the chowder gently on the stovetop over low-medium heat, stirring occasionally. This helps prevent the salmon from overcooking and the potatoes from breaking down too much. Avoid reheating on high heat in the microwave, which can cause uneven warming and a change in texture. If using the microwave, reheat in short intervals, stirring in between.
This chowder is ideal for meal prep and leftovers due to its hearty yet light nature, perfect for quick, healthy meals later in the week. Freezing is not recommended because of the delicate salmon and dairy-free milk base; consuming within 3 days ensures best flavor and texture.
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