Prepare the slow cooker. Add the broth to the bottom of the slow cooker. This creates a gentle steam environment and prevents sticking. Lay a few lemon slices and some herb sprigs in the liquid to perfume the fish.

Season the salmon. Pat the salmon dry. Rub with olive oil or butter, then sprinkle with salt and pepper. If using, whisk together honey and Dijon (or miso with a splash of water) and brush over the top.

Arrange the fillets. Place the salmon in the slow cooker in a single layer if possible. If you need to overlap slightly, stagger the pieces so steam can circulate. Scatter garlic and remaining lemon slices on top.

Cook on low. Cover and cook on LOW for 45 to 90 minutes, depending on thickness and your slow cooker’s exact heat. Start checking at 45 minutes. The salmon is done when it flakes easily and reaches 120–125°F for medium-rare or 130–135°F for medium.

Rest and finish. Turn off the heat and let the salmon rest for 5 minutes. Sprinkle with chopped fresh herbs. Taste and add a pinch more salt, a squeeze of lemon, or a drizzle of olive oil for brightness.

Serve. Pair with steamed rice, quinoa, roasted potatoes, or a crisp salad. Spoon a little of the lemony cooking liquid over the fish for extra moisture.