Slow Cooker Miso–Black Pepper Salmon

• Cooking spray
• 1 lime, cut into 1/4-inch-thick slices
• 1 bunch scallions, cut into 6-inch pieces
• 1 (24-ounce) skin-on center-cut salmon fillet
• 2 tablespoons honey
• 2 tablespoons water
• 1 1/2 tablespoons red miso
• 1 1/2 tablespoons lower-sodium soy sauce
• 3/4 teaspoon black pepper
• 2 tablespoons minced fresh chives
• 4 teaspoons toasted sesame seeds

Step 1

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.

Step 2

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.