Fish & Seafood/ Jamaican

Brown Stew Salmon

August 7, 2023 (Last Updated: February 16, 2024)

Brown Stew Salmon are tender salmon fillets simmered in a rich, mouthwatering Caribbean-infused sauce enhanced with aromatics and spices. This flavourful fish stew entree is an easy weeknight dinner option that is ready in just 30 minutes.

brown stew salmon.

Share this Blog Post with Family & Friends!

Brown Stew Salmon are tender salmon fillets simmered in a rich, mouthwatering Caribbean-infused sauce enhanced with aromatics and spices. This flavourful fish stew entree is an easy weeknight dinner option that is ready in just 30 minutes.

If you love the savoury flavour of brown stew, try similar recipes like Jamaican Brown Stew Fish and the classic Brown Stew Chicken next!

jamaican brown stew salmon.

Brown Stew Salmon Recipe

Brown stew salmon combines all the Jamaican flavours you love into one dish. It’s a rich, vibrant, subtly sweet and fiery mix of sautéed veggies like sweet pepper, scotch bonnet peppers, fresh herbs, brown sugar and sauces.

Throw in tender salmon, and you have a true treat for your taste buds. You’ll be licking your plate long after the salmon is gone because this a saucy meal you’ll make time and time again!

Here’s Why You’ll Love this Salmon Recipe

  • Healthy: This pescatarian version is a variation of the classic Jamaican Brown Stew Chicken recipe. Fresh salmon is also rich in protein, potassium and omega-3 fatty acids.
  • Convenient: If you want the comforting taste of brown stew, but don’t have an hour, this is a quicker option. Salmon cooks much faster than chicken, taking just around 10 minutes.
  • Flavourful: If you’re bored with the standard salmon recipes, this is a tasty way to prepare fish using sweet peppers, fresh thyme, onions and garlic.
salmon in flavourful brown stew sauce.

What is Brown Stew Sauce Made Of?

In its simplest form, brown stew sauce is a combination of brown sugar and hot boiling water, caramelized into a thick syrupy sauce. It is then enhanced with spices, aromatics, peppers, and other vegetables.

A key component in many brown stew recipes is the use of either soy sauce, browning sauce, fish and meat sauce etc. That also contributes to the rich brown colour of the gravy.

What Does Jamaican Brown Stew Taste Like?

Jamaican brown stew has sweet and spicy notes because it contains ingredients like brown sugar, hoisin sauce (not traditional but yummy), scotch bonnet peppers and bell peppers. It has a great aromatic quality due to the sautéed veggies and fresh herbs like fresh thyme.

Ingredients

Fish Seasoning

  • Salmon Fillets: You can use fresh salmon or frozen salmon. If frozen, just be sure to thaw them before seasoning.
  • Seasoning: I use a simple but tasty blend of salt, black pepper, garlic powder and seasoning salt or all purpose seasoning.

Brown Stew Salmon

  • Bell Pepper: I use a combination of red bell peppers and green bell peppers but you can use any colour (green, yellow, orange). Add them chopped or julienned.
  • Aromatics: Use chopped or julienned onions and garlic cloves.
  • Fresh Herbs: Use roughly chopped thyme.
  • Scotch Bonnet Pepper: Use more or less as desired because this pepper is very hot and ranges between 100,000–350,000 on the Scoville scale.
  • Tomato: This thickens and adds volume to the sauce. Add them chopped or julienned. Although not traditional, you can also use tomato paste as a substitute.
  • Chicken Broth: Use vegetable broth or water as substitutes.
  • Hoisin Sauce: This adds colour and deepens the flavour. Alternatively, use 1 tsp brown sugar and 1 tsp browning sauce.
  • Soy Sauce: This adds a distinct umami flavour.
  • Brown Sugar: This sweetness balances all the rich, savoury flavours.
  • Neutral Cooking Oil: For frying. Vegetable oil is a great option but any frying oil will do.

How to Make Brown Stew Salmon

1. Prep Fish

Rinse salmon fillets with lime or lemon juice and cold water then drain and pat dry with a paper towel. Season both sides of the fish with salt, black pepper and seasoning salt, then set them aside.

2. Brown Salmon

Using a large, non-stick skillet, heat cooking oil over medium-high heat. Add salmon fillets and fry for about 5-7 minutes on each side until golden and crisp. Do not flip until it can freely move. Remove fish from oil and place on wire rack to drain excess oil; set aside.

3. Sauté Aromatics & Prepare Brown Stew Sauce

Discard oil, leaving about 2 (two) tablespoons of oil in the skillet. Return to stove, and reduce to medium heat. Add onion, garlic, bell peppers, tomatoes, thyme, scotch bonnet pepper and sauté for a few minutes. Then add hoisin sauce, soy sauce, and broth or water.

4. Simmer with Salmon

Return salmon to skillet and gently spoon sauce overtop the fillets. Increase heat to medium-high and half-cover the skillet for about 2-3 minutes. Uncover and spoon the reduced sauce overtop the salmon again, remove from heat, serve and finally, enjoy!

Recipe Substitutions and Variations

Type of Fish – feel free to use any variety of fish you prefer. Typically when making Jamaican brown stew fish, snapper is used. However feel free to you king fish, parrot fish etc. in place of the salmon.

Tomato Paste – this is not traditionally used in this dish, however you can add in tomato paste or substitute the fresh tomatoes with it.

How to Serve Brown Stew Salmon

Tips

  • Make this an easy one-pot meal by adding potatoes or carrots.
  • Don’t be afraid to taste-test the sauce and make any necessary adjustments before adding the salmon back to the pan.
  • If you’re concerned about your sodium intake, use low-sodium stock. You can also do half stock, half water for less salt.
  • If you prefer a slight heat, leave the scotch bonnet pepper whole. If you prefer more spice, slice the pepper and remove the seeds.
  • Do not overcook the salmon. It’s super easy to do this but once the fish is cooked through (with an internal temperature of 145° F), carefully remove the fish from the oil and drain them on a wire rack.
  • For the frying oil, use one that has a high smoke point such as vegetable oil, peanut oil, or canola oil. Avoid using olive oil or butter, as they have lower smoke points and can burn easily.

Storage & Reheating Instructions

Store leftovers in an airtight container in the fridge and consume the brown stew salmon within 3-4 days of refrigerating it. Reheat it in the microwave or on the stovetop over medium-low heat.

brown stew salmon.

Frequently Asked Questions (FAQs)

Why is it called brown stew?

Authentic Jamaican brown stew is characterized by the brown hue of the dish (largely due to the browning sauce). Hence the name.

How do you make salmon not dry and juicy?

Adding citrus to salmon filets prevents them from drying out. Also, don’t cook it at too high of a temperature.

Why is my brown stew bitter?

You may have used too much browning. If you make this common mistake, counteract it by adding ketchup.

Can I make brown stew salmon ahead of time?

This dish is best served hot and fresh however you can make the salmon ahead of time.

Interested in more Salmon Recipes? Check These Out!

If you try this salmon recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!

Also, please use the hashtag #theseasonedskillet on social media for a chance to be featured, and don’t forget to keep up with TSS on FacebookTwitterInstagramTikTok and Pinterest!

Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.

Oh, and share, share, share with your family and friends!

brown stew salmon.

Brown Stew Salmon

Taneisha Morris
Brown Stew Salmon are tender salmon fillets simmered in a rich, mouthwatering Caribbean-infused sauce enhanced with aromatics and spices. This flavourful fish stew entree is an easy weeknight dinner option that is ready in just 30 minutes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Jamaican, Main Dishes & Entrees
Cuisine Jamaican
Servings 3 servings
Calories 229 kcal

Equipment

  • Non-Stick Pan or Skillet to fry salmon fillets
  • Fish Turner or Flipper for turning fish
  • Wire Rack and Sheet Pan for draining oil from fish
  • Splatter Screen to reduce oil splatter

Ingredients
  

Fish Seasoning

Brown Stew Salmon

  • 1/4 Red Bell Peppers or any colour (green, yellow, orange), chopped or julienned
  • 1/4 Green Bell Pepper or any colour (red, yellow, orange), chopped or julienned
  • 1/2 med Onion chopped or julienned
  • 2 cloves Garlic minced or finely chopped
  • 2 sprigs Fresh Thyme roughly chopped
  • 1/4 Scotch Bonnet Pepper more or less as desired
  • 1/2 small Tomato chopped or julienned
  • 1/4 cup Chicken Broth or vegetable broth or water
  • 1 tbsp Hoisin Sauce or use (1 tsp brown sugar and 1 tsp browning)
  • 1 tbsp Soy Sauce
  • 2 tsp Brown Sugar
  • 1 cup Neutral Cooking Oil for frying

Instructions
 

Prep Fish

  • Rinse salmon fillets with lemon or lime and cold water then drain and pat dry with paper towel.
  • Season both sides of the fish with salt, black pepper and seasoning salt, then set aside.

Brown Salmon

  • Using a large, non-stick skillet, heat cooking oil over medium high heat. Add salmon fillets and fry for about 5-7 minutes on each side until golden and crisp. Do not flip until it can freely move. Remove fish from oil and place on wire rack to drain excess oil; set aside.
  • Discard oil, leaving about 2 (two) tablespoon of oil in the skillet. Return to stove, and reduce heat to medium. Add onion, garlic, bell peppers, tomatoes, thyme, scotch bonnet pepper and sauté for a few minutes. Then add hoisin sauce, soy sauce, and broth or water.
  • Return salmon to skillet and gently spoon sauce overtop the fillets. Increase heat to medium high and half cover skillet for about 2-3 minutes. Uncover and spoon the reduced sauce overtop salmon again, remove from heat, serve and enjoy!

Video

Recipe Notes

Hoisin Sauce – if you do not have this on hand, you can use or use 1 tsp brown sugar and 1 tsp browning instead. 
Frying Fish – do not flip your fish until it can freely move in the pan; this will ensure it stays whole and intact.
Don’t Over Fry – once the fish is cooked through (internal temp of 145° F) and has turned golden and crispy, carefully remove the fish from the oil and drain on a wire rack.
Steaming Time – steam your fish for 2 to 5 minutes over medium high heat covered, but no longer to ensure the fish doesn’t get too soggy.
Amount of Liquid – you may want to add an additional tbsp or more of stock, depending on how much veggies you have and how firm/soft you want them. Adjust as needed.
Scotch Bonnet Pepper – if you prefer a slight heat, leave the pepper whole. If you prefer more spice, slice the pepper and remove the seeds,
  •  

Nutrition

Calories: 229kcalCarbohydrates: 15gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 63mgSodium: 1096mgPotassium: 695mgFiber: 1gSugar: 10gVitamin A: 562IUVitamin C: 27mgCalcium: 35mgIron: 1mg

Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.

DID YOU MAKE THIS RECIPE?Leave a star rating and a comment below! You can also tag @theseasoned.skillet and use #theseasonedskillet on Instagram!
Keyword(s) Brown Stew Salmon, brown stew salmon recipe, brown stew salmon steak, Caribbean salmon recipe, Caribbean salmon stew, Easy brown stew salmon, how to make brown stew salmon, Jamaican brown stew salmon, stew salmon Jamaican style, stewed salmon and rice

No Comments

Leave a Comment

Recipe Rating




You Might Also Like

Bar-B-Fried (Barbie Fry) Chicken Jamaican Easter Bun Jamaican Bammy Jamaican Rice and Peas Jamaican Sweet Potato Pudding