2 cups water
1 cup dry white wine
1 lemon, thinly sliced
1 shallot, thinly sliced
1 bay leaf
5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley
1 teaspoon black peppercorns
1 teaspoon kosher salt
2 pounds skin-on salmon (or 4-6 fillets), preferably farm-raised
Kosher salt and freshly ground black pepper
Lemon wedges, coarse sea salt, and olive oil for serving
Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.
Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)
Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.