Slow Cooker Salmon Stock
Ways to Use It:
• Soups & Stews – Great for miso soup, seafood chowder, or salmon stew.
• Sauces & Gravies – Use as a base for seafood sauces and reductions.
• Rice & Noodles – Cook rice, congee, or noodle soup for extra flavor.
• Braising Liquid – Perfect for braising fish or seafood.
• Bisques & Curries – Adds richness to creamy seafood dishes.
Slow Cooker Salmon Stock
Ways to Use It:
• Soups & Stews – Great for miso soup, seafood chowder, or salmon stew.
• Sauces & Gravies – Use as a base for seafood sauces and reductions.
• Rice & Noodles – Cook rice, congee, or noodle soup for extra flavor.
• Braising Liquid – Perfect for braising fish or seafood.
• Bisques & Curries – Adds richness to creamy seafood dishes.
Open in Cookpad AppSteps
- 1
Rinse the salmon parts under cold water to clean off any blood or impurities.
- 2
Toss everything into your slow cooker—salmon, onion, garlic, ginger (if using), bay leaves, and scallions.
- 3
Pour in enough water to fully cover the ingredients.
- 4
Set your slow cooker to high for 6–8 hours, then low for another 8 hours.
- 5
Strain the stock through a fine mesh sieve or cheesecloth, discarding the solids. Season with salt to taste.
- 6
Let it cool completely, then store in the fridge for up to 3 days or freeze for up to 3 months.
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