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Chardonnay-Poached Salmon With Fennel & Orange

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“Another recipe I found in Cuisine at Home Slow Cooker Menus magazine. It is a little different in ingredients and you use a slow cooker which would free up your oven. I haven't tried it yet but it did sound easy and delicious. I suppose you could fix it in the oven also. Serve with Red Onion and Caper Cream which I will post also.”

Ingredients Nutrition


  1. Fold a 36-inch piece of foil lengthwise to a width slightly larger than salmon fillet. Place foil in a 4-6 quart slow cooker with foil ends hanging over the handles.
  2. Combine orange juice, chardonnay, fennel, onion, capers salt and pepper in the slow cooker then place salmon on top. Cover slow cooker; cook salmon on high-heat setting for 35-45 minutes.
  3. Test salmon for doneness. Salmon should feel firm and the flesh should flake easily when pierced with a fork; after 30 minutes, test every 5 minutes.
  4. When salmon is cooked trhough, remove it from the slow cooker by grbbing the ends of the foil and gently lifting out the salmon.
  5. Arrange salmon on a platter and garnish with orange slices and fennel fronds. Serve salmon with Red Onion & Caper Cream and crakers, if desired.

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