Easy Jamaican Brown Stew Salmon (Print version)
Tender salmon fillets seared until golden, then simmered in a glossy Jamaican brown stew sauce with peppers, thyme, and scotch bonnet.
# Ingredients:
For the salmon
01 -
4 salmon fillets, about 6 oz (170 g) each
02 -
1 tablespoon fresh lime juice
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Jamaican all-purpose seasoning
07 -
2 tablespoons neutral oil, such as avocado or canola
For the brown stew sauce
08 -
1 small yellow onion, thinly sliced
09 -
1/2 red bell pepper, thinly sliced
10 -
1/2 green bell pepper, thinly sliced
11 -
3 cloves garlic, minced
12 -
1 medium tomato, chopped
13 -
3 sprigs fresh thyme
14 -
1 small piece scotch bonnet pepper, left whole for mild heat or thinly sliced for more heat
15 -
3/4 cup (180 ml) low-sodium chicken broth or vegetable broth
16 -
1 tablespoon soy sauce
17 -
1 tablespoon ketchup
18 -
1 teaspoon browning sauce, plus more only if needed
19 -
2 teaspoons brown sugar
20 -
1 teaspoon fresh lime juice, for finishing
# Instructions:
01 -
Pat the salmon dry. Rub with lime juice, then season both sides with salt, black pepper, garlic powder, and Jamaican all-purpose seasoning. Let it sit for 10 minutes while you prep the vegetables.
02 -
Heat the oil in a wide skillet over medium-high heat. Add the salmon and sear for 3-4 minutes per side until golden. Transfer to a plate.
03 -
Pour off excess oil, leaving about 1 tablespoon in the skillet. Add onion, red bell pepper, green bell pepper, garlic, tomato, thyme, and scotch bonnet. Cook for 3-4 minutes, stirring often, until softened.
04 -
Stir in broth, soy sauce, ketchup, browning sauce, and brown sugar. Simmer for 3-4 minutes until the sauce darkens slightly and starts to coat a spoon.
05 -
Return the salmon to the skillet. Spoon gravy over the fillets, cover loosely, and simmer for 3-5 minutes until the salmon flakes easily and reaches 145°F.
06 -
Remove the thyme stems and whole scotch bonnet if used. Finish with lime juice, taste the gravy, and serve hot with rice, cabbage, or sweet potatoes.
# Good to know:
01 -
Keep the final simmer short so the salmon stays moist.
02 -
Leave the scotch bonnet whole for gentle heat or slice a small piece for a hotter sauce.
03 -
Best served with rice or another side that can catch the gravy.