Hearty Salmon Stew (Easy One-Pot Recipe)

Salmon stew is a warm, comforting one-pot meal of tender salmon simmered with potatoes, tomatoes, and vegetables in a savory broth. It is hearty yet light, packed with flavor and omega-3s, and it comes together in about 40 minutes for an easy weeknight dinner.

This salmon stew recipe is simple and forgiving, using fresh or canned salmon and pantry staples you likely already have. Below you will find the ingredients, step-by-step instructions, and easy ways to change it up, from a creamy chowder to a slow cooker version.

What Is Salmon Stew?

Salmon stew is a brothy, tomato-based fish stew built around chunks of salmon and hearty vegetables like potatoes and carrots. It sits somewhere between a soup and a stew, thick enough to be filling but light enough to feel fresh. It is a nourishing way to enjoy salmon and a great one-pot dinner for cold nights.

Why You’ll Love This Recipe

• One pot, 40 minutes. Simple, cozy, and easy to clean up.
• Healthy and filling. Loaded with protein, omega-3s, and vegetables.
• Budget friendly. Works beautifully with canned salmon too.
• Easy to adapt. Make it a chowder, a slow cooker meal, or add a coconut twist.

Ingredients You’ll Need

• Salmon. Fresh fillet cut into chunks, or canned salmon in a pinch.
• Potatoes and carrots. Hearty vegetables that make it a meal.
• Onion, garlic, and bell pepper. The savory, aromatic base.
• Diced tomatoes and broth. For a rich, brothy base.
• Paprika and thyme. Warm, earthy seasoning.
• Lemon and fresh herbs. A bright finish of parsley or dill.

How to Make Salmon Stew

1. Saute the onion, garlic, carrots, and bell pepper in olive oil until softened.
2. Add the potatoes, diced tomatoes, broth, paprika, and thyme, and simmer about 15 minutes until the potatoes are tender.
3. Gently add the salmon chunks and simmer 8 to 10 minutes, until the fish is cooked through to 145 degrees F and flakes easily. You can check it against the USDA safe minimum internal temperature chart.
4. Season to taste, then stir in the lemon juice and fresh herbs.
5. Serve hot with crusty bread for dipping.

Tips for the Best Salmon Stew

• Add the salmon at the very end so it stays tender and does not fall apart.
• Simmer gently once the fish goes in, keeping the heat low.
• Cut the potatoes small so they cook through in time with everything else.
• Finish with lemon and fresh herbs to brighten the whole pot.

Variations to Try

• Salmon chowder. Stir in cream or milk and corn for a rich, creamy version.
• Slow cooker. Cook the vegetables on low, then add the salmon for the last 30 minutes.
• Coconut curry. Swap in coconut milk and a spoonful of curry paste.
• Caribbean style. Add a browned, spiced salmon for a bolder brown stew.

Storage and Reheating

Store leftovers in a sealed container in the fridge for up to 3 days, and reheat gently on the stove so the salmon does not overcook. Freezing is possible for up to 2 months, though the potatoes soften a little once thawed. For more salmon dinners, try our salmon poke, candied salmon, or salmon and shrimp.

Salmon Stew Recipe

Salmon Stew

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb salmon fillet skin removed, cut into chunks
• 2 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 2 carrots sliced
• 2 potatoes peeled and cubed
• 1 red bell pepper diced
• 14 oz diced tomatoes 1 can
• 3 cup fish or vegetable broth
• 1 tsp paprika
• 1 tsp dried thyme
• 2 tbsp fresh parsley or dill chopped
• 0.5 lemon juiced

Method

 

1. Heat the olive oil and saute the onion, garlic, carrots, and bell pepper until softened.
2. Add the potatoes, diced tomatoes, broth, paprika, and thyme. Simmer for about 15 minutes, until the potatoes are tender.
3. Gently add the salmon chunks and simmer for 8 to 10 minutes, until the salmon is cooked through to 145 degrees F and flakes easily.
4. Season with salt and pepper, then stir in the lemon juice and fresh parsley or dill.
5. Serve hot with crusty bread for dipping.

Notes

Add the salmon at the end and simmer gently so it stays tender and does not fall apart. Fresh or canned salmon both work. For a slow cooker version, cook the vegetables on low, then add the salmon for the last 30 minutes.

Frequently Asked Questions