I saw this recipe at A Year of Crockpotting and had to try it. I substituted a couple of things and marked them in italics.

The Ingredients.

--2 largish pieces of salmon
--2 T brown sugar
--1 t paprika
--1 t cumin
--1/2 t crushed garlic (garlic powder)
--1/2 t oregano (Italian seasoning)
--1/2 t kosher salt
--1/2 t red pepper
--aluminum foil

The Directions.

--in a medium-sized dish or small pan ( I used a glass pie plate), combine all of your spices with the brown sugar
--spread out a length of foil on the counter for each piece of fish
--put each piece of fish in the center of it’s own foil
--rub the top of the salmon with your spice and sugar mixture (it’s okay to mound up the spice a bit, and it is fine to only rub the top)

--fold the foil over and crimp up the sides to make a contained packet

--put the foil packets into a dry crockpot

--cover and cook on high for 2-3 hours, or on low for 3-5.

--serve with rice or quinoa and some steamed or roasted vegetables.

I had two thawed pieces of salmon and 2 still frozen pieces. I decided to take the frozen pieces out of the freezer and put them on the bottom of the pot to be eaten tomorrow as leftovers. Tonight we ate the top two pieces - they cooked a wee bit too long, but the flavor was very good. I’ll be interested to see how the other two came out when we open the foil packets (I popped them in the frig untouched).

What I’ll change next time:

1. I’ll kick up the spices a bit more.
2. Less time in the crockpot, unless the frozen pieces turned out better. In that case, I’ll start with frozen salmon fillets.

We had basmati rice and baked beans on the side.

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