I enjoy this recipe because it brings vibrant, authentic Caribbean flavor into my kitchen with just a handful of pantry staples. The brown stew base, made with tomatoes, peppers, garlic, and thyme, develops into a velvety sauce that wraps around the salmon as it simmers. I like that it’s easy to prepare in one pan and feels both homestyle and elevated. It’s also naturally gluten-free, packed with protein, and ready to serve with rice, plantains, or steamed vegetables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 bell pepper, sliced (any color) 1 cup diced tomatoes (fresh or canned) 2 tablespoons soy sauce 1 tablespoon brown sugar 1 teaspoon thyme (fresh or dried) 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon paprika 1 teaspoon cayenne pepper (optional, for spice) 1 cup water Green onions, for garnish
Directions
I begin by rinsing and patting dry the salmon, then seasoning both sides with salt, pepper, and paprika. In a large skillet, I heat oil over medium and sauté the onions and garlic until they turn soft and fragrant.
I stir in the sliced bell peppers and cook for a few more minutes until tender. Then I add the diced tomatoes, soy sauce, brown sugar, thyme, cayenne (if I’m in the mood for heat), and water. I stir everything together and let it simmer for about 5–7 minutes to let the flavors develop.
Once the sauce is simmering and flavorful, I nestle the salmon fillets into the pan and spoon some sauce over each one. I cover the skillet and let the salmon cook gently for 10–15 minutes, just until it flakes easily. I taste the sauce one last time and adjust with extra seasoning if needed. Before serving, I top everything with chopped green onions.
I like adding sliced scotch bonnet or habanero for a truly authentic Caribbean heat. When I want extra richness, I stir in a splash of coconut milk near the end of cooking. Sometimes I swap the salmon for snapper or cod—both work beautifully in the brown stew sauce. I also enjoy throwing in chunks of potato or carrots to make it a more filling one-pan meal.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the salmon and sauce on the stovetop over low heat, adding a splash of water if the sauce has thickened. The microwave works too, but I cover the dish and reheat in short intervals to avoid drying out the salmon.
FAQs
Can I use frozen salmon?
Yes, I just make sure to fully thaw and pat it dry before seasoning and cooking.
How spicy is this dish?
The cayenne gives it a mild to medium heat. I adjust to taste or leave it out for a milder version.
Can I make this with another protein?
Absolutely. I’ve made it with chicken thighs, shrimp, or tofu, all with delicious results.
What’s the best way to serve it?
I love serving it over white rice, coconut rice, or with fried plantains for a truly Caribbean experience.
Can I make the sauce ahead of time?
Yes, I often prepare the stew base a day ahead and refrigerate it. When I’m ready to cook, I just reheat the sauce and add the salmon.
Conclusion
I love making this Caribbean brown stew salmon because it’s packed with rich flavor, comes together in one pan, and never fails to impress. Whether I’m cooking for family or treating myself to a hearty dinner, the combination of spicy-sweet tomato sauce and flaky fish makes this dish unforgettable. It’s comfort food with a tropical twist—and I can’t get enough of it.
A bold and flavorful Caribbean brown stew salmon simmered in a rich tomato, pepper, and garlic sauce with warm spices for an unforgettable island-inspired dish.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop / Simmering
Cuisine:Caribbean
Diet:Gluten Free
Ingredients
4 salmon fillets
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, sliced (any color)
1 cup diced tomatoes (fresh or canned)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon thyme (fresh or dried)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper (optional, for heat)
1 cup water
Green onions, for garnish
Instructions
Season the Salmon: Rinse and pat dry the salmon fillets. Season both sides with salt, black pepper, and paprika. Set aside.
Heat the Oil: In a large skillet over medium heat, warm the vegetable oil.
Sauté Aromatics: Add onion and garlic, sauté for 2–3 minutes until softened.
Add Peppers: Stir in bell peppers and cook for another 3 minutes.
Build the Sauce: Add diced tomatoes, soy sauce, brown sugar, thyme, cayenne pepper (if using), and water. Stir well.
Simmer: Let the sauce simmer for 5–7 minutes to deepen the flavor.
Add Salmon: Gently nestle salmon fillets into the sauce. Spoon some of the sauce over each fillet.
Cover and Cook: Cover and cook for 10–15 minutes, or until the salmon flakes easily with a fork.
Taste and Adjust: Adjust salt, pepper, or brown sugar to balance the flavors.
Garnish and Serve: Garnish with chopped green onions and serve hot.
Notes
For extra flavor, marinate the salmon in the seasoning for 15 minutes before cooking.
Pairs well with rice, plantains, or steamed vegetables.
Add a splash of lime juice for brightness just before serving.
