Toss frozen skin-on salmon bellies in the crock and 4 other simple ingredients to create a dish so flavorful your husband will be begging for more.

This slow cooker salmon belly recipe is the kind of easy, set-it-and-forget-it dish I wish I’d had back when my kids were little and the Fourth of July meant a yard full of cousins and a husband manning the grill. Out here in the Midwest, we usually think of burgers and brats for Independence Day, but these rich, skin-on salmon bellies turn out so buttery and flavorful in the crock that they feel like a little celebration all by themselves. You start with the bellies straight from the freezer, toss them in the slow cooker with just four more simple pantry ingredients, and by the time the fireworks would be starting, you’ve got tender, saucy fish that will have your husband circling back to the kitchen for seconds.

Serve these slow-cooked salmon bellies with buttered corn on the cob and a simple green salad or coleslaw to keep that Independence Day picnic feeling, even if you’re eating indoors. The rich sauce is wonderful spooned over plain white rice, mashed potatoes, or a bed of egg noodles to soak up every bit of flavor. Add sliced cucumbers in vinegar or a dish of baked beans on the side for a true Midwestern summer plate, and finish with watermelon or a simple berry dessert to round out the holiday meal.

Servings: 4

2 pounds frozen skin-on salmon bellies (do not thaw)

Place the frozen skin-on salmon bellies in a single, mostly even layer on the bottom of your slow cooker. It’s fine if some pieces overlap slightly; just be sure the skin side is down as much as possible.

In a small bowl, whisk together the soy sauce, honey or brown sugar, and ketchup until the sweetener is mostly dissolved and the mixture looks smooth and glossy.

Pour the sauce evenly over the frozen salmon bellies, lifting pieces gently with a fork or spoon if needed so some of the sauce can run underneath.

Dot the top of the salmon bellies with the small pieces of salted butter, spacing them out so the butter will melt and baste the fish as it cooks.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the salmon bellies are just cooked through and flake easily with a fork. The exact time will depend on the thickness of the pieces and how cold they were going in.

Once done, carefully lift the salmon bellies out with a wide spatula or tongs, keeping the skin side as intact as you can. Spoon some of the warm cooking sauce from the slow cooker over the top of each serving.

Taste the sauce and, if you like, skim a bit of the fat from the surface with a spoon before serving. Serve the salmon bellies hot with extra sauce on the side for anyone who wants more.

If you won’t be serving right away, switch the slow cooker to WARM for up to 30–45 minutes, but avoid letting the salmon sit for hours, as it can dry out and overcook.

For a smokier, more cookout-style flavor, stir 1 teaspoon of smoked paprika or a few drops of liquid smoke into the sauce before pouring it over the salmon. If your family likes a little kick, add 1/4 teaspoon red pepper flakes or a small squeeze of sriracha to the sauce. You can also brighten the finished dish with a squeeze of fresh lemon over the salmon just before serving, or sprinkle chopped fresh parsley or green onions on top for color. If you prefer a sweeter glaze, increase the honey or brown sugar by 1–2 tablespoons; for a saltier bite, use regular soy sauce instead of low-sodium, but taste before adding any extra salt. For a slightly thicker sauce, transfer some of the cooking liquid to a small saucepan, simmer, and reduce it for a few minutes on the stovetop, then spoon it back over the salmon at the table. Food safety tips: Always start with salmon bellies that are solidly frozen and well-wrapped, and keep them in the freezer until you’re ready to cook. Use a reliable slow cooker that can maintain a safe temperature on LOW; if yours is older or runs cool, you may want to cook closer to 3–3 1/2 hours to ensure the fish reaches 145°F in the thickest part. Avoid cooking this on the WARM setting from frozen, as it will not heat the fish quickly enough to be safe. Do not leave cooked salmon in the slow cooker on WARM for more than about 2 hours total; refrigerate leftovers promptly in shallow containers and use within 2 days, reheating gently just once to avoid overcooking and to keep the texture tender.