Brown Stew Salmon

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.

Prep Time10

Cook Time20

Total Time30

Course: Jamaican, Main Dishes & Entrees

Cuisine: Jamaican

Keyword: 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

Servings: servings

Author: Taneisha Morris

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

2 Salmon Fillets
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Seasoning Salt or All Purpose 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!

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