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Brown Stew Salmon

Savory Brown Stew Salmon: A Cozy Dinner Delight

Experience the nostalgia of family gatherings with this Brown Stew Salmon, featuring a sweet-savory glaze and crispy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets opt for skin-on for extra crispiness
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Oil (e.g., vegetable or olive) can use butter for added richness
For the Sauce
  • 1 tablespoon Butter substitute with more oil for a dairy-free option
  • 1 medium Onion yellow or white works perfectly
  • 3 cloves Garlic fresh cloves recommended
  • 1 tablespoon Ginger freshly grated preferred
  • 1 medium Red Pepper any bell pepper will work
  • 1 medium Carrot recommended for a delightful twist
  • 4 tablespoons Soy Sauce tamari can be used for gluten-free
  • 2 tablespoons Brown Sugar can substitute with honey or maple syrup
  • 1 tablespoon Tomato Paste optional if short on time
  • 1 tablespoon Worcestershire Sauce omit for vegetarian-friendly
  • 2 tablespoons Rice Vinegar apple cider vinegar works as a substitute
  • 1 teaspoon Smoked Paprika regular paprika is an alternative without smoke flavor
  • 1 tablespoon Cornstarch for thickening the sauce; optional
  • 2 tablespoons Scallions for garnish; can be omitted

Equipment

  • skillet

Method
 

Preparation Steps
  1. Begin by patting the salmon fillets dry with paper towels.
  2. Season both sides generously with salt and pepper.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
  4. Sear the salmon fillets skin-side down for 3-4 minutes until golden brown and crispy.
  5. Flip the fillets and cook for an additional 1-2 minutes, then remove from skillet.
  6. Add 1 tablespoon of butter to the skillet and melt.
  7. Sauté the chopped onion for 4-5 minutes until soft and translucent.
  8. Stir in minced garlic and freshly grated ginger, cooking for 30 seconds until fragrant.
  9. Add diced red pepper and carrot, cooking for 2-3 minutes until softened.
  10. Incorporate soy sauce, brown sugar, tomato paste, Worcestershire sauce, rice vinegar, smoked paprika, and 1/2 cup of water.
  11. Stir well and allow the sauce to simmer for 2-3 minutes until thickened slightly.
  12. Return the salmon fillets to the skillet skin-side up and spoon sauce over them.
  13. Cover and let cook for another 4-6 minutes until salmon flakes easily with a fork.
  14. If desired, create a cornstarch slurry and stir into the sauce to thicken.
  15. Garnish with chopped scallions and serve with steamed rice or mashed potatoes.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Store any leftovers in an airtight container for up to 3 days. Freeze in an airtight container for up to 2 months.

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