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Stewed Salmon Dish

Featured in Ocean fresh catch of the day.

This Jamaican-inspired Stewed Salmon delivers big flavor in little time. Perfectly seasoned salmon is pan-fried until golden, then simmered in a sauce bursting with onions, peppers, spices, soy, and hoisin. Scotch bonnet adds the heat, but you control the spice. Ready in 30 minutes, this dairy-free dish is easy to tweak and perfect with rice or veggies.
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alicia in the kitchen
Updated on Sat, 12 Apr 2025 19:52:49 GMT
A vibrant bowl of stewed salmon and fresh veggies. Pin it
A vibrant bowl of stewed salmon and fresh veggies. | tasteofsavor.com

Dive into Caribbean goodness with this flavorful brown stew salmon. Juicy fish chunks swim in a well-mixed sauce packed with island flavors, giving you a meal that's both down-home and fancy at once.

Your kitchen will smell amazing from all the herbs and spices mixing together. We've stuck to island cooking methods but thrown in some salmon for a fresh take on things.

Must-Have Components

  • Salmon: Go for pieces that look bright and feel solid. Fish that's the same thickness will cook more evenly.
  • Sweet Peppers: Grab different colors like red, green and yellow to make it taste and look better.
  • Fresh Herbs: You'll need fresh thyme and garlic for that real Caribbean taste.
  • Scotch Bonnet: This pepper's a must - it brings the heat plus fruity undertones.
  • Sauce Base: Good soy sauce mixed with brown sugar makes everything richer.

Cooking Steps

Fish Preparation:
Wash salmon using lime juice then dry it off. Add spices to all sides for maximum flavor.
Searing:
Get the fish golden brown in hot oil, taking about 5-7 minutes each side.
Vegetable Base:
Get those flavorful veggies soft but not mushy, keeping their bright colors.
Sauce:
Mix everything slowly, always stirring until the sauce looks shiny.
A tasty dish up close showing fish with colorful veggies including carrots and bell peppers on the plate. Pin it
A tasty dish up close showing fish with colorful veggies including carrots and bell peppers on the plate. | tasteofsavor.com

Getting that perfect sauce thickness while keeping your fish juicy is what makes this dish work.

Heat Duration

Your salmon needs to reach 145°F inside. Let the sauce thicken until it sticks to your spoon, usually about 2-3 minutes after putting the fish back in.

Plating Ideas

Put it on a bed of tasty rice and peas, letting that sauce drip down. Throw some fresh herbs and bright peppers on top to make it pretty.

Different Takes

Try throwing in some callaloo or okra for an extra twist. Make it more or less spicy by changing how much scotch bonnet you use. Don't go overboard with extras - the fish should still shine.

Keeping Leftovers

Stuff can stay in your fridge for 3 days tops. The flavors actually get better overnight, but the fish won't be as nice. Heat it up gently when you want more.

All the parts of this meal come together for a true taste of the islands. Cook it with love and you'll get something that's both cozy and fancy.

What Goes With It

Pair with rice cooked in coconut milk, some tangy island slaw, sweet fried plantains, or just some plain steamed veggies.

Food served in a bowl showing fish chunks mixed with colorful vegetables. Pin it
Food served in a bowl showing fish chunks mixed with colorful vegetables. | tasteofsavor.com

This way of cooking salmon pays respect to Caribbean cooking roots. You'll end up with something that looks fancy but isn't hard to make, perfect for any dinner.

Frequently Asked Questions

→ Can I switch to another fish?
Of course! Fish like cod or snapper works well. Just adjust the cooking time as needed.
→ How do I lower the spiciness?
For less heat, skip slicing the scotch bonnet or leave it whole. Craving more spice? Mince it!
→ What if I don’t have hoisin sauce?
Combine a teaspoon of brown sugar with an equal amount of browning sauce for a subtler twist.
→ Any tips for flipping salmon?
Wait until the salmon naturally releases from the pan before flipping. This helps keep it intact.
→ What pairs well with this dish?
Serve it with steamed vegetables, buttery rice, or sweet plantains for a balanced meal.

Stewed Salmon Dish

Tender salmon, simmered in a bold, spicy, and peppery sauce with hints of sweetness for an easy Caribbean-inspired dinner.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Alicia

Category: Seafood

Difficulty: Intermediate

Cuisine: Jamaican

Yield: 3 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Fish Seasoning

01 Two pieces of fresh salmon
02 Half a teaspoon of salt
03 Half a teaspoon of garlic powder
04 Half a teaspoon of black pepper
05 Half a teaspoon of all-purpose or seasoned salt

→ Vegetables

06 Half of a small onion, either chopped up or sliced
07 Few sprigs of fresh thyme, roughly cut
08 Two garlic cloves, finely minced
09 A few slices or chunks of red bell pepper (1/4 of a pepper)
10 A few slices or chunks of green bell pepper (1/4 of a pepper)
11 One-quarter of a scotch bonnet pepper
12 Half a tomato, chopped or in thin slices

→ Sauce

13 A tablespoon of hoisin sauce
14 Two teaspoons of brown sugar
15 One tablespoon of soy sauce
16 A quarter cup of chicken or vegetable stock
17 One cup of neutral cooking oil, for deep frying

Instructions

Step 01

With cold water and lime or lemon juice, rinse the salmon well. Pat it completely dry with some paper towels. Add a sprinkle of black pepper, salt, and seasoning salt to both sides.

Step 02

Heat up a generous amount of oil in a large skillet over medium-high. Drop in the salmon and cook each side for about 5-7 minutes, letting them crisp up nicely. After frying, rest them on a rack to cool.

Step 03

Pour out most of the oil from the frying pan and leave about two tablespoons. Over medium heat, sauté the garlic, thyme, peppers, tomatoes, and onion. Stir in the soy sauce, hoisin sauce, and stock once fragrant.

Step 04

Put the fried salmon back in the skillet. Spoon a bit of sauce over the fish and simmer it for a couple of minutes with the lid just slightly open. Drizzle extra sauce on the salmon before serving.

Notes

  1. For less spice, keep the scotch bonnet intact. Dice it for more heat!
  2. Hoisin can be swapped for browning sauce and a pinch of brown sugar.
  3. Let the salmon loosen in the pan before flipping so it won’t break apart.

Tools You'll Need

  • A spacious non-stick pan for cooking
  • A wire rack for draining excess oil
  • A thin spatula to handle the fish
  • An oil splatter screen, optional but useful

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish (salmon).
  • Includes soy sauce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 229
  • Total Fat: 8 g
  • Total Carbohydrate: 15 g
  • Protein: 24 g