Slow Cooker Salmon with Cranberry Squash

Fish doesn’t seem like something you would put in a slow cooker, but this Paleo slow cooker salmon and squash recipe will change your mind about that! You’ll start by cooking down some butternut squash with tart cranberries until velvety, and then add your fish filets at the end. The result is perfectly cooked salmon that will change the way you think about slow cooking. For more delicious Paleo slow cooker recipes (and hundreds of FREE Paleo recipes) please visit our PaleoPlan recipe center!

Slow Cooker Salmon with Cranberry Squash
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Slow Cooker Salmon with Cranberry Squash

Servings 4

Total Time: 6 hours

Cook Time: 6 hours

Nutrition Information

calories 441

carbohydrate 20g

protein 38.7g

fat 22.5g

saturated fat 4.1g

cholesterol 105mg

sodium 282mg

potassium 570mg

fiber 3.4g

sugar 3.8g


  • 1 medium butternut squash peeled, seeded and cubed
  • 1/2 cup(s) cranberries, dried
  • 1 cup(s) chicken broth or vegetable broth
  • 4 piece(s) salmon fillet(s) about 6oz each
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) thyme, dried
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. Put the squash, cranberries, and broth in your slow cooker. Add a pinch of salt and pepper, and cover. Cook on low heat for 4-5 hours, until tender. Remove lid, and mash lightly.
  2. Spread the squash in an even layer. Season with salmon filets with salt and pepper and the thyme, and lay them on top of the squash.
  3. Brush with the olive oil and cover. Cook on low for 25 minutes, until salmon is cooked through. Serve.