Brown Stew Salmon
This Brown Stew Salmon recipe brings bold Caribbean flavor to your table with marinated, seared salmon simmered in a savory, spicy-sweet sauce. Ready in under an hour, it’s the perfect cozy island comfort meal.
Equipment
- Skillet
Ingredients
For the Marinade
- 2 salmon fillets skin-on or skinless
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp ginger grated
For the Stew
- 1 tbsp cooking oil
- 1 onion sliced
- 1 bell pepper sliced (any color)
- 2 tbsp tomato paste
- 1 scotch bonnet or chili pepper finely chopped
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 lime juiced
- 1/2 cup water as needed for sauce
Instructions
- Season salmon fillets with soy sauce, garlic, ginger, and brown sugar. Let marinate for 20 minutes.
- Heat oil in a skillet over medium heat. Sear the salmon on both sides until golden. Remove and set aside.
- In the same pan, sauté onion, bell pepper, garlic, and thyme until fragrant.
- Add tomato paste, scotch bonnet, and water. Stir to combine into a thick sauce.
- Return the salmon to the pan, cover, and simmer gently for 10–15 minutes until the salmon is cooked and sauce thickened.
- Squeeze lime juice over the stew before serving for added brightness.
Notes
- For a milder version, substitute scotch bonnet with extra bell peppers.
- Serve with steamed rice, fried plantains, or coconut rice.
- Leftovers can be refrigerated for up to 2 days.