Description
A Jamaican inspired brown stewed salmon recipe cooked in fresh veggies, deep rich flavors, and flavor brown gravy
Ingredients
Units
Scale
- 1 cup water
- 1/3 cup ketchup
- 1 tbsp browning sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 3 tbsp vegetable oil
- 4 salmon filets ( or any other fish)
- Salt
- Pepper
- 1 tsp fish seasoning (per filet)
- 1 sweet red pepper, sliced
- 1 sweet yellow pepper, sliced
- 1 white onion, sliced
- 2 cloves garlic, minced
- 1 tsp hot pepper sauce or 1 scotch bonnet pepper
- 2 sprigs fresh thyme
Instructions
- In a small bowl, whisk together the water, ketchup, browning sauce, soy sauce, and brown sugar. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. While it heats, season each salmon fillet with salt, pepper, and fish seasoning on both sides.
- Once the oil is hot, place the salmon in the pan and sear for 2 minutes per side, just until lightly browned. Remove from the pan and set aside — it’s okay if they aren’t fully cooked yet.
- In the same pan, add the sliced red and yellow peppers and onion. Sauté over medium heat until tender and fragrant, about 5–6 minutes. Season lightly with salt and pepper, then add the garlic and fresh thyme, sautéing for another 30-60 seconds.
- Pour the sauce mixture into the pan and whisk to fully incorporate everything. Add in the hot pepper sauce or whole scotch bonnet (don’t cut it open — it will infuse gentle heat). Bring the mixture to a gentle boil, allowing the sauce to thicken slightly.
- Reduce the heat to medium, then carefully nestle the salmon fillets back into the pan. Spoon the sauce over each piece of salmon and let it simmer for 5–7 minutes, or until the fish is fully cooked and flakes easily with a fork.
- Remove from heat, spoon the rich brown gravy over the salmon, and serve immediately with steamed rice or rice and peas. Garnish with extra thyme or sliced scallions if desired.