Line your crockpot with parchment paper or foil with the ends hanging off each side. This will make it easier to lift the salmon out of the crockpot once it’s finished being cooked.
Cut 1½ lemons into slices and line the bottom with those slices. Set the remaining half of a lemon to the side.
Place your salmon fillets skin side down on top of the lemon slices in the crockpot. If your fillets don’t have the skin on them, that’s fine too.
Melt the ½ cup of butter in the microwave, then mix in 2 pinches of dill. You can use either fresh dill or dried dill from the spice counter. Pour the mixture over the fillets.
Make sure you don’t have any seeds left in the remaining ½ lemon, then squeeze lemon juice on top of both fillets. Once finished, take one more pinch of dill and sprinkle that on top of both fillets. If you prefer less dill, you can skip this last pinch.
Turn the crockpot on low for 1-2 hours or until your salmon reaches 145°F. The cooking time will vary, as each slow-cooker is different. If the top layer flakes off easily and it measures 145°F, then your meal is ready to be eaten!