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Delicious Brown Stew Salmon

As seen in: Family Dinner Ideas That Bring Everyone to the Table

This island-inspired Brown Stew Salmon makes a fantastic quick meal bursting with taste. Golden-fried seasoned salmon gets slowly cooked in a rich sauce with sliced onions, colorful bell peppers, and fiery scotch bonnet. The magic comes from blending traditional island seasonings, soy, hoisin, and fresh thyme sprigs. You'll have it on the table in under 30 minutes and it's completely dairy-free. Make it as mild or spicy as you want by tweaking the scotch bonnet amount.
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Refreshed on Thu, 13 Mar 2025 18:54:45 GMT
A flavorful dish of salmon and vegetables in a bowl. Save it
A flavorful dish of salmon and vegetables in a bowl. | iamcooker.com

Dive into the bold tastes of island cuisine with this flavorful brown stew salmon dish. The soft fish cooks in a well-mixed sauce capturing real Caribbean spices, making an unforgettable meal that's both homey and fancy.

The wonderful mix of herbs and spices fills your home with amazing smells. This meal sticks to old-school Caribbean cooking but uses fresh salmon for something a bit different.

Must-Have Components

  • Salmon: Go for fresh cuts with vivid color and sturdy feel. Same thickness helps everything cook evenly.
  • Sweet Peppers: Grab some red, green and yellow ones for better taste and pretty looks.
  • Fresh Herbs: Nothing beats fresh thyme and garlic for true Caribbean flavor.
  • Scotch Bonnet: This key pepper brings that special kick and fruity background.
  • Sauce Base: Good soy sauce and brown sugar create a deep, rich taste.

Cooking Steps

Fish Prep:
Wash salmon with lime juice then dry it off. Add spices all over for maximum flavor.
Browning:
Get salmon golden brown in hot oil, around 5-7 minutes each side.
Veggie Mix:
Heat up the aromatics until soft but still keep their crunch and colors.
Sauce:
Mix sauce bit by bit, stirring until it looks shiny and thick.
A tasty fish dish up close, showing a salmon piece surrounded by colorful veggies like carrots and bell peppers. Save it
A tasty fish dish up close, showing a salmon piece surrounded by colorful veggies like carrots and bell peppers. | iamcooker.com

Getting it right means having the perfect sauce thickness while keeping your salmon juicy and tender.

Timing Guide

Get salmon to 145°F inside. Let sauce cook down until it sticks to your spoon, usually about 2-3 minutes after putting fish back in the pan.

Serving Ideas

Put it on a bed of tasty rice and peas, letting sauce drip down. Top with fresh herbs and bright peppers to make it look amazing.

Different Takes

Try adding local veggies like callaloo or okra. Make it more or less spicy by changing how much scotch bonnet you use. Don't go overboard with extras - they should make the fish taste better, not hide it.

Keeping Leftovers

Leftovers stay good in the fridge for up to 3 days. Flavors actually get better overnight, though the fish isn't as nice as when fresh. Heat it up slowly when you want more.

Every part of this dish works together to create amazing Caribbean flavors. When you cook it carefully, you'll get something that's both down-to-earth and fancy.

Perfect Pairings

Enjoy with coconut rice and peas, zesty island slaw, golden fried plantains, or plain steamed veggies.

A yummy mix of fish and veggies served in a bowl. Save it
A yummy mix of fish and veggies served in a bowl. | iamcooker.com

This way of cooking salmon honors Caribbean food traditions. What you end up with is a wonderful yet simple dish that fits any dinner occasion.

Common Questions

→ Can I use different fish?
Sure thing! Any firm fish like snapper or cod works great instead of salmon, just watch your cooking time as it might vary.
→ How do I make it less spicy?
Keep the scotch bonnet pepper whole or leave it out completely for milder flavor. For extra kick, just chop it up!
→ What can replace hoisin sauce?
Try mixing a teaspoon of brown sugar with the same amount of browning sauce for a similar but unique flavor profile.
→ Any tips for flipping the salmon?
Wait until the fish releases easily from the pan before you try turning it - this prevents it from breaking apart.
→ What goes well with this dish?
Serve it alongside fluffy white rice, sweet fried plantains, or some simple steamed vegetables for a complete Caribbean-style meal.

Simmered Caribbean Salmon

Tender salmon pieces soaked in a deep, rich Caribbean broth loaded with onions, peppers, and island spices for a fast and filling dinner option.

Preparation
10 Mins
Cooking Duration
20 Mins
Complete Duration
30 Mins
By: sofia


Complexity: Moderate

Origin: Jamaican

Output: 3 Portions

Diet Types: Reduced Carbohydrate, No Gluten, No Dairy Products

What You'll Need

→ Fish Seasoning

01 Two salmon fillets
02 1/2 teaspoon garlic powder
03 1/2 teaspoon black pepper
04 1/2 teaspoon salt
05 1/2 teaspoon all-purpose seasoning or seasoning salt

→ Vegetables

06 Tomato (half), cut into chunks or small pieces
07 Scotch bonnet pepper (quarter)
08 Few garlic cloves, finely chopped
09 1/4 red bell pepper, sliced or diced
10 1/4 green bell pepper, sliced or diced
11 Fresh thyme sprigs (a few), roughly chopped
12 Onion (half), chopped or sliced

→ Sauce

13 Brown sugar (two teaspoons)
14 Soy sauce (1 tbsp)
15 Veggie or chicken broth (1/4 cup)
16 Hoisin sauce (one tbsp)
17 Neutral cooking oil (a cup) for fish frying

Preparation Steps

01 Step

Wash your salmon using lime or lemon with cold water. Pat it dry using paper towels. Dust both sides with salt, pepper and your seasoning salt.

02 Step

Heat up oil in a big frying pan on medium-high. Cook your salmon about 5-7 minutes per side until you get a crunchy outside. After cooking, put it on a wire rack.

03 Step

Pour off most of the oil, keeping just 2 tbsp in the pan. Add your onion, garlic, tomatoes, thyme, scotch bonnet and bell peppers. Cook on medium until they smell good, then mix in your hoisin sauce, soy sauce and broth.

04 Step

Return your salmon to the pan. Drizzle sauce over the fish and let everything bubble gently for 2-3 minutes with the lid partly covering the pan. Before you dish up, pour some more of the thickened sauce on top.

Additional Tips

  1. You can use browning plus some brown sugar instead of hoisin sauce.
  2. Don't rush flipping the fish - it'll come loose from the pan when it's ready.
  3. Keep the scotch bonnet whole for mild heat or cut it up for a spicier kick.

Required Equipment

  • Large non-stick frying pan is best
  • Spatula for turning the fish
  • Wire rack and baking sheet to drain excess oil
  • Splatter screen to keep oil from jumping

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Watch out, this meal has salmon which is fish.
  • There's also soy in this dish.

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 229
  • Fat Content: 8 g
  • Carbohydrates: 15 g
  • Protein Content: 24 g