As a true dump-it-and-leave-it dish, this salmon is a weeknight-dinner go-to. The lime and scallion flavors will soak into the salmon, leaving it with a light Asian flavor. Be sure to spray the foil with cooking spray before adding food to the slow cooker to ensure that nothing sticks to it.
Miso is a Japanese seasoning paste made with fermented soybeans. There are different types of miso—white, yellow, and red—primarily differentiated based on how long the soybeans are fermented. White miso is fermented for the shortest time, red for the longest time, and yellow somewhere in between. Red miso has an intense umami flavor—use it in moderation.
How to Make It
Line a 5- to 6-quart slow cooker with aluminum foil, allowing 2 to 3 inches to extend over 2 opposite sides; coat the foil with cooking spray.
Layer the lime slices and scallions in the slow cooker; top with the salmon, skin side down. Stir together the honey, water, miso, soy sauce, and black pepper in a small bowl; spread 1/4 cup of the miso mixture over the salmon. Cover and cook on HIGH until the fish flakes easily with a fork, about 2 hours. Using the foil as handles, transfer the salmon to a serving plate. Discard the foil. Drizzle the remaining miso mixture over the salmon, and sprinkle with the chives and sesame seeds.