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Slow Cooker Lemon Dill Halibut

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5 from 1 review

  • Author: 365 Days of Slow Cooking
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 2 1x


Light and flaky halibut with lemon and dill made in your slow cooker inside a foil packet. No fishy smelling house and super easy clean up makes this a winning way to make fish.


Units Scale
  • 12 oz wild Alaska seafood halibut (fresh or frozen)
  • Salt and pepper
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 1/2 tsp dried dill or 1 Tbsp fresh dill


  1. Place your halibut in the middle of a large 18 inch piece of non-stick foil. If your foil is not non-stick, then spray it with non-stick cooking spray. Salt and pepper the halibut lightly.
  2. In a small bowl whisk together the lemon juice, olive oil and dill. Drizzle the mixture over the halibut.
  3. Bring up the edges of the foil and crimp them together while leaving plenty of air inside of the foil packet for the fish to steam. You’ll then place the foil in the bottom of a 6 quart oval slow cooker and cook on high for a 90 minute-2 hours (my fish was frozen and it took exactly 2 hours).
  4. Open the foil packet (be careful of escaping steam) and check the fish to see if it’s ready to eat. It will be tender and flaky. Serve and enjoy. I always like to squeeze a little extra fresh lemon juice on top of my fish. I served my fish over lightly sauteed spinach and topped the fish with fresh dill and some diced tomatoes.


I used a 6 quart oval slow cooker for this recipe.