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Rich Brown Stew Salmon

Featured in Seafood Made Simple (Really!).

This dish brings bold Caribbean vibes to your table fast. Golden-seared salmon pairs with a tasty sauce made from onions, sweet peppers, scotch bonnet, and a mix of seasonings like soy sauce and hoisin for depth. Fresh thyme adds an herby kick. Adjust the spice level by tweaking the scotch bonnet and enjoy crispy salmon with a flavorful coating. Dairy-free and done in just 30 minutes, it's perfect for those short on time.
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Updated on Tue, 18 Mar 2025 22:28:38 GMT
A colorful dish featuring cooked fish and bright vegetables. Pin it
A colorful dish featuring cooked fish and bright vegetables. | cookbybook.com

Turn basic salmon into a fantastic Caribbean meal with this flavorful brown stew. Each juicy piece swims in a well-rounded sauce that blends sweet, hot, and savory elements into a beautiful mix of island tastes.

At our last family get-together, this meal took my Caribbean friends back to their roots, but with a new spin using salmon. The mix of fragrant ingredients and rich brown sauce made everyone so hungry they couldn't wait to dig in.

Key Ingredients Breakdown

  • Salmon Fillets: Go for bright, firm cuts with even thickness. They'll cook more consistently. Both farm-raised works fine, but wild-caught has better flavor.
  • Bell Peppers: Grab bright, crisp peppers without any squishy parts. Mix up the colors for a pretty plate and slightly different tastes.
  • Fresh Aromatics: Real thyme sprigs, whole garlic, and onions build that true Caribbean foundation. Pick ones that smell strong and feel firm.
  • Scotch Bonnet Pepper: Be careful with this one - it brings both spice and a fruity kick that's totally necessary.
  • Seasonings: Good soy sauce, hoisin, and brown sugar work together for that classic brown stew richness.

Making Your Caribbean Dish

Getting Your Fish Ready:
First, wash salmon with lime juice and water. Dry it completely before adding lots of seasoning everywhere. This step really matters for good flavor.
First Cooking Stage:
Get oil hot in a heavy pan until it shimmers. Brown your salmon until it gets a nice golden outside, roughly 5-7 minutes each side. When it's ready, it'll come off the pan easily.
Veggie Foundation:
Cook your veggies until soft but not brown, letting their flavors mix together. They should smell amazing but still have some bite to them.
Building Your Sauce:
Mix your brown stew sauce bit by bit, letting everything blend fully. You want it thick enough to stick to the back of a spoon, rich and shiny.
A close-up of a delicious meal, featuring a piece of fish and a variety of vegetables, including carrots and peppers. Pin it
A close-up of a delicious meal, featuring a piece of fish and a variety of vegetables, including carrots and peppers. | cookbybook.com

The trick to amazing brown stew is getting the sauce just right while keeping your salmon juicy and soft.

Spot-On Timing

Keep an eye on your salmon - it needs to hit 145°F inside but stay moist. Your sauce should thicken enough to coat the fish without getting gloppy. This usually happens within 2-3 minutes after putting the fish back in the pan.

Beautiful Presentation

Put your stew on a bed of rice and peas, letting that rich sauce flow over both. Add some fresh thyme and extra bell peppers on top for a pop of color.

Personal Touches

Try throwing in true Caribbean veggies like callaloo or okra. Play with the scotch bonnet amount based on how spicy you like things. Whatever you add should work with the brown stew base without taking away from the salmon's gentle flavor.

Keeping Leftovers Fresh

Keep extra portions in sealed containers for up to 3-4 days. The flavors actually get better overnight, though the fish tastes best when just made. Warm it up slowly to keep the salmon from drying out.

After making this Caribbean favorite countless times, I've learned that success comes down to balancing that rich sauce with perfectly cooked fish. When you nail it, this dish brings all the comfort and warmth of island cooking straight to your dinner table.

Tasty Side Dishes

Classic rice and peas with coconut and spices makes a filling, comforting base. Fresh Caribbean slaw adds a crisp, tangy contrast with its bright veggie mix. Fried plantains bring a sweet touch and satisfying crunch. Lightly seasoned steamed veggies offer a simple, refreshing balance that rounds out your meal perfectly.

A bowl of food with fish and vegetables. Pin it
A bowl of food with fish and vegetables. | cookbybook.com

What makes this dish so great is how it turns ordinary salmon into an amazing Caribbean treat while keeping the fish's natural tenderness. Whether you're feeding family or friends, this brown stew salmon looks fancy on the plate but doesn't take expert skills to make.

Frequently Asked Questions

→ Could I swap the salmon for other fish?
Sure, something firm like snapper or cod will work too—just watch the cooking time.
→ How do I control the heat level?
Keep the scotch bonnet whole for a milder dish or cut it up for more heat. Leaving it out works too.
→ Is there a hoisin sauce replacement?
Combine a teaspoon each of browning sauce and brown sugar for a similar flavor.
→ When’s the right time to flip the fish?
Once the fish easily lifts from the pan, it’s safe to turn it over without breaking.
→ What pairs well with this dish?
Try it alongside rice, fried plantains, or some sautéed veggies for a full meal.

Brown Stew Salmon

Soft salmon pieces cooked up in a bold sauce with sweet peppers, scotch bonnet heat, and flavorful herbs. Perfect for a quick, tasty meal.

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

Category: Seafood

Difficulty: Intermediate

Cuisine: Jamaican

Yield: 3 Servings

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

Ingredients

→ Fish Seasoning

01 A sprinkle of seasoning salt or all-purpose blend
02 Half a teaspoon garlic powder
03 Two pieces of salmon, filleted
04 A pinch of black pepper
05 Half a teaspoon table salt

→ Vegetables

06 Two garlic cloves, finely chopped
07 A quarter of a ripe scotch bonnet pepper
08 Half a small tomato, cut into strips or diced
09 Quarter of a red bell pepper, cut into slices or chopped
10 Quarter of a green bell pepper, sliced or diced
11 Two sprigs fresh thyme, roughly torn
12 Half an onion, sliced or chunked

→ Sauce

13 A single cup neutral oil for frying (like canola)
14 One tablespoon hoisin sauce
15 Two teaspoons packed brown sugar
16 One tablespoon soy sauce
17 Quarter cup vegetable or chicken stock

Instructions

Step 01

Clean the salmon with water and citrus (lime/lemon), dry it completely. Coat both sides evenly with seasoning salt, pepper, and regular salt.

Step 02

In a big pan, heat up oil on medium-high. Cook the salmon until each side is crispy and golden, about 5-7 minutes. Let it drain on a rack.

Step 03

Take out extra oil, leaving a little (2 tablespoons) in the pan. Over medium heat, cook the peppers, garlic bits, thyme, tomatoes, and scotch bonnet. Pour in soy sauce, hoisin, and broth.

Step 04

Place fish back in the pan. Coat it with the sauce. Cover lightly and cook 2-3 minutes, spooning sauce on top once more before serving.

Notes

  1. Brown sugar and browning can replace hoisin sauce if needed
  2. Don’t touch the fish during frying until it naturally loosens
  3. For less heat, leave the scotch bonnet whole; for spicier, cut it up

Tools You'll Need

  • A wide, non-stick pan
  • A tool to flip fish easily, like a spatula
  • Wire rack paired with a baking sheet
  • Oil splatter guard

Allergy Information

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

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