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Brown Stew Salmon

Brown stew salmon is seared in a 12-inch skillet, then simmered in a savory sauce with onion, bell pepper, thyme, tomato, and Scotch bonnet. The salmon finishes tender and flaky, with a gently spicy, richly browned sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon fillets cut into 4 pieces about 6 ounces each
  • 1 tbsp fresh lime juice
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp vegetable oil divided
For the sauce
  • 1 yellow onion medium, thinly sliced
  • 0.5 green bell pepper thinly sliced
  • 2 scallions thinly sliced
  • 3 cloves garlic minced
  • 4 sprigs fresh thyme
  • 1 tomato medium, chopped
  • 1 Scotch bonnet pepper stem removed and slit once
  • 1 cup chicken broth
  • 2 tbsp ketchup
  • 1 tsp browning sauce

Equipment

  • 1 12-inch skillet

Method
 

Season and sear the salmon
  1. Pat the salmon dry and coat it with the lime juice, salt, and black pepper.
  2. Let the salmon stand for 10 minutes.
  3. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat.
  4. Sear the salmon for 3 minutes on the first side and 1 minute on the second side, then transfer it to a plate.
Make the sauce and finish
  1. Add the remaining 1 tablespoon oil to the skillet and cook the onion, bell pepper, scallions, garlic, and thyme over medium heat for 4 minutes, stirring often.
  2. Stir in the tomato and Scotch bonnet and cook for 2 minutes.
  3. Add the chicken broth, ketchup, and browning sauce, then bring the sauce to a simmer.
  4. Return the salmon to the skillet, cover, and simmer over medium-low heat for 4 to 6 minutes, until the thickest part of each piece reaches 145°F.
  5. Remove the Scotch bonnet before serving.

Notes

For a milder sauce, remove the Scotch bonnet promptly and avoid breaking it while cooking. Refrigerate leftovers for up to 3 days; freezing is possible, though the salmon may soften when thawed. For a gluten-free version, use gluten-free chicken broth, ketchup, and browning sauce.