Stewed salmon is a hearty, flavorful dish that is easy to make at home. With just a few simple ingredients, you can create a delicious meal the whole family will love In this article, we’ll walk through the steps for making perfect stewed salmon
Overview
Stewed salmon is a popular dish across many cuisines and cultures. It goes by many names – salmon stew salmon chowder creamed salmon, etc. The basic preparation involves slowly cooking salmon in a sauce or gravy along with vegetables and seasonings. This moist-heat cooking method tenderizes the fish and infuses it with lots of flavor.
Stewed salmon can be made in many ways but generally contains a protein (salmon), liquid (broth, milk etc), aromatics (onions, garlic), and vegetables. The sauce usually has a creamy, velvety texture from the addition of dairy or coconut milk. The dish can range from a thin stew to a thick, creamy chowder.
Benefits
There are many benefits to cooking salmon this way
- It’s a healthy, low-fat cooking method that retains nutrients.
- Stewing makes the salmon very moist, flaky and tender.
- The gravy or sauce provides lots of extra flavor.
- It allows you to add veggies making it a one-pot meal.
- Leftovers can be frozen or reheated easily.
- It’s budget-friendly since canned salmon works great.
So if you’re looking for an easy, delicious salmon dish the whole family will devour, stewed salmon is a fantastic choice!
Ingredients
Stewed salmon is flexible and customizable to your tastes. Here are some typical ingredients:
Protein:
- Salmon fillets or canned salmon. Other seafood like shrimp can also be added.
Liquid:
- Broth (veggie, chicken), milk (dairy, coconut), wine, tomato sauce
Aromatics:
- Onions, garlic, celery, carrots, bell peppers
Herbs and Seasonings:
- Salt, pepper, paprika, thyme, oregano, bay leaves
Vegetables:
- Potatoes, peas, corn, spinach, kale
Thickeners:
- Flour, cornstarch, heavy cream
Garnishes:
- Parsley, scallions, lemon juice
Equipment Needed
Stewed salmon is a simple one-pot meal. All you’ll need is:
- Large skillet or stockpot
- Wooden spoon for stirring
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Optional items that can help:
- Food processor to chop veggies
- Immersion blender for smoother texture
Step-by-Step Instructions
Follow these simple steps for fool-proof stewed salmon every time:
1. Prep the ingredients
Rinse the salmon and pat dry. Cut into bite-sized chunks if using fillets. Chop the aromatics and vegetables. Measure out the broth, dairy or other liquids.
2. Brown the salmon
Season the salmon with salt and pepper. Heat oil in the pot over medium-high heat. Brown the salmon lightly on both sides, about 2-3 minutes per side. Remove salmon from pot and set aside.
3. Cook the aromatics
Add a bit more oil to the pot if needed. Add the aromatics like onions and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Add liquid and simmer
Pour in the broth, milk or other cooking liquid. Add herbs and seasonings. Bring to a boil then reduce heat and simmer uncovered for 10 minutes.
5. Return salmon and vegetables
Add the salmon back to the pot along with any vegetables (potatoes, peas etc). Simmer 5-10 more minutes until fish and veggies are cooked through.
6. Finish and adjust seasonings
If desired, use an immersion blender to partially blend the stew to help thicken it. Or make a cornstarch slurry to add. Taste and adjust salt, pepper and any other seasonings as needed.
7. Garnish and serve
Ladle the stewed salmon into bowls. Garnish with parsley, scallions or lemon wedges. Enjoy with crusty bread!
Recipe Variations
Here are some easy ways to modify this basic stewed salmon recipe:
- Use milk or cream for a creamy chowder-style dish.
- Add shrimp, mussels or clams for seafood stew.
- Use wine, tomato sauce or broth for lighter stew.
- Add diced potatoes, sweet potatoes or pumpkin for heartiness.
- Toss in greens like spinach or kale at the end.
- Stir in corn, peas or diced carrots for extra veggies.
- Add chili powder or cajun seasoning for a kick of heat.
- Garnish with bacon bits, oyster crackers or croutons.
- Finish with a dollop of sour cream or yogurt.
Tips for Perfect Results
Follow these tips for the best stewed salmon every time:
- Don’t overcook the salmon. Cook just until opaque in center.
- Cut the salmon into even sized pieces so it cooks evenly.
- Use a thick, heavy-bottomed pot to prevent scorching or sticking.
- Simmer slowly and gently to infuse flavors. Don’t let it boil.
- Add veggies that take longer to cook first like potatoes.
- Thicken at the end once salmon and veggies are cooked through.
- Taste as you go and adjust herbs, spices, salt and pepper.
- Garnish with bright ingredients like lemon, parsley or scallions.
Frequently Asked Questions
What kind of salmon is best?
Wild-caught salmon like sockeye and coho are ideal. But farm-raised salmon or canned salmon work well too.
Can I use frozen salmon?
Yes, thawed frozen fillets can be used. Cut into chunks before adding to the stew.
Is stewed salmon healthy?
Yes, it’s a low-fat cooking method that retains healthy omega-3s in salmon. Loading up on veggies adds nutrients too.
How long does it take to cook?
From start to finish, expect 30-45 minutes including prep and simmer time.
Can I make this dish ahead?
Definitely! Stewed salmon reheats beautifully and gets even better with time. Refrigerate leftovers up 3-4 days.
Conclusion
Stewed salmon is a simple, healthy, delicious one-pot meal that’s hard to mess up. Use this easy formula of salmon + aromatics + liquid + veggies + seasonings and you’ll have amazing results every time. Let your creativity run wild with different sauce bases, add-ins, and garnishes. Enjoy this hearty, comforting salmon dish all year round!
Half and half
This makes up about ⅓ of the liquid and gives the stew a nice creaminess without being too heavy.
Tip: If you need to watch phosphorus in your diet, make sure to check the ingredient list for phosphate additives. The ingredient list should be very simple—milk and cream. If you see “phos” within another word anywhere on the ingredient list, it has phosphate additives!
Of course, feel free to use cow’s milk or a plant-based milk such as almond or oat milk if you prefer! Just like with half and half, if you are using a plant-based milk, be sure to check the ingredient list for phosphate additives if you need to watch phosphorus in your diet.
If you prefer a richer stew, you can use heavy cream instead of half and half, or increase the ratio of half and half to broth.
This recipe uses 12 oz of fresh salmon with the bones and skin removed. I used Atlantic salmon. You can also use canned salmon with bones and skin removed, if desired.
However, if you opt to use canned salmon and are on a low sodium diet, be sure to choose a canned salmon without salt added. Here is one of my favorites. (Note: if purchasing straight from the company, you may be required to purchase several cans at a time. However, individual cans are available at many grocers.)
Also, those on a low phosphorus diet need to be aware that some brands of canned salmon contain phosphate additives.
But to be honest, the fresh salmon was super easy to use and, in my opinion, has a much superior flavor. And a good quality canned salmon in the amount you would use in this recipe (about 2-3 small cans) could even cost more than fresh!
This ingredient gives the stew extra flavor with just a little sodium.
We use 3 common spices in this recipe: black pepper, Italian seasoning and garlic powder.
Unsalted chicken broth
This comprises the bulk of the liquid in the stew and gives flavor without unwanted salt. Try this recipe for Low Sodium Macaroni & Cheese (Dump & Bake), which uses unsalted chicken broth to add extra flavor.