Skillet Salmon Stew: Easy One-Pan Recipe Tonight!

Skillet salmon stew: the words conjure up a memory of my grandmother’s kitchen, the aroma of simmering seafood and vegetables filling the air, a comforting warmth spreading through the house on a chilly evening. This recipe is my take on that classic comfort dish, simplified for busy weeknights and cooked entirely in one pan. This skillet salmon stew is a hearty and flavourful meal that's both quick to prepare and deeply satisfying.

Why You Will Love This skillet salmon stew Recipe

This skillet salmon stew is pure comfort food at its finest. Imagine flaky salmon simmering in a rich, flavorful broth, loaded with tender vegetables. It’s a complete meal in one pan, meaning fewer dishes to wash! The recipe is incredibly adaptable, too. Feel free to swap out vegetables based on what you have on hand or what's in season.

I love making this skillet salmon stew on weeknights because it comes together so quickly. From chopping vegetables to serving, you can have a delicious and healthy dinner on the table in under an hour. Plus, the simple ingredients mean you likely already have most of what you need in your pantry and refrigerator. It reminds me of another quick and satisfying meal, like this Skillet Tuna Bowl.

The combination of tender salmon, hearty vegetables, and flavourful broth creates a symphony of tastes and textures that’s simply irresistible. It's a warming meal that is perfect for sharing with family and friends.

Ingredients Needed for This skillet salmon stew Recipe

Here’s what you’ll need to create this comforting skillet salmon stew:

• Salmon:
  • 1.5 pounds salmon fillets, skin on or off, cut into 1-inch cubes
• Vegetables:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound baby potatoes, quartered
  • 1 cup frozen peas
• Broth & Seasoning:
  • 4 cups fish broth (or chicken broth)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
• Optional Garnish:
  • Fresh parsley, chopped
  • Lemon wedges

How to Make This skillet salmon stew Recipe

Follow these simple steps to create your own delicious skillet salmon stew:

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.

2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

3. Stir in the quartered baby potatoes, diced tomatoes (with their juice), fish broth (or chicken broth), dried thyme, and dried rosemary. Season with salt and pepper to taste.

4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. If you're looking for other comforting recipes, be sure to check out this One Pot Turkey Stew.

5. Gently stir in the cubed salmon fillets and frozen peas.

6. Cover the skillet again and cook for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C). Overcooking the salmon will make it dry, so keep an eye on it.

7. Remove from heat and let the skillet salmon stew rest for a few minutes before serving.

8. Garnish with fresh parsley and serve with lemon wedges, if desired. Don't forget to share your creations by following us on Pinterest! Follow us on Pinterest for even more recipe inspiration. You might also like this Skillet Salmon Rice Bowl.

How to Serve This skillet salmon stew Recipe

This skillet salmon stew is hearty enough to be served as a main course. Ladle it into bowls and serve with crusty bread for dipping into the flavorful broth. A side salad with a light vinaigrette would also complement the richness of the stew.

For a more elegant presentation, you can top each bowl with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill. A squeeze of lemon juice just before serving brightens up the flavors.

If you're feeling adventurous, consider serving the skillet salmon stew over cooked rice or quinoa for a heartier meal.

How to Store This skillet salmon stew Recipe

Leftover skillet salmon stew can be stored in the refrigerator. Allow the stew to cool completely before transferring it to an airtight container. Properly stored, it will keep in the refrigerator for up to 3 days.

For longer storage, you can freeze the skillet salmon stew. Divide the cooled stew into freezer-safe containers or resealable freezer bags. Remove as much air as possible to prevent freezer burn. It can be frozen for up to 2 months.

To reheat, thaw the skillet salmon stew in the refrigerator overnight. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. Avoid boiling, as this can make the salmon tough. You can also reheat it in the microwave, but be sure to cover the dish to prevent splattering.

Tips to Make This skillet salmon stew Recipe

• Ingredient Swaps: Feel free to substitute the vegetables based on your preferences or what you have on hand. Bell peppers, zucchini, or spinach would all be delicious additions. You can also use canned salmon instead of fresh, but be sure to drain it well before adding it to the stew.
• Success Tips: Don’t overcook the salmon! It should be cooked just until it flakes easily with a fork. Overcooked salmon will be dry and tough.
• Common Mistakes to Avoid: Be careful not to burn the garlic. Burnt garlic will make the stew taste bitter.
• Pro Tip: For a richer flavor, consider using homemade fish broth or adding a splash of dry white wine to the stew during the simmering process.

Helpful Notes for This skillet salmon stew Recipe

• Salmon: I prefer to use salmon fillets with the skin off for this recipe, but you can use skin-on fillets if you prefer. Just be sure to remove the skin before serving.
• Fish Broth: If you can’t find fish broth, chicken broth works just as well. You can also use vegetable broth for a vegetarian version of the stew.
• Equipment: A large skillet or Dutch oven is ideal for making this skillet salmon stew. Make sure the skillet is large enough to hold all of the ingredients comfortably.

Variation of This skillet salmon stew Recipe

• Seasonal Twists: In the fall, add butternut squash or sweet potatoes to the stew for a seasonal twist. In the summer, use fresh corn on the cob or zucchini.
• Optional Versions: For a spicier version of the stew, add a pinch of red pepper flakes or a diced jalapeño pepper.
• Creative Modifications: Stir in a dollop of pesto or a spoonful of sun-dried tomato paste for added flavor.

Frequently Asked Questions

Conclusion

I hope you enjoy this quick and easy skillet salmon stew as much as I do. It’s a comforting and flavorful meal that's perfect for busy weeknights. Give it a try and let me know what you think in the comments below! Happy cooking, and I can't wait for you to try this Skillet salmon stew!

Skillet Salmon Stew: Easy One-Pan Recipe Tonight!

A flavorful and comforting skillet salmon stew packed with salmon, vegetables, and a rich broth, perfect for a quick and easy weeknight dinner.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:

Calories: 350
Protein: 30g
Carbs: 15g
Fat: 18g

Ingredients

• 1.5 pounds salmon fillets, skin on or off, cut into 1 inch cubes\n1 tablespoon olive oil\n1 large onion, chopped\n2 carrots, peeled and sliced\n2 celery stalks, chopped\n2 cloves garlic, minced\n1 pound baby potatoes, quartered\n1 cup frozen peas\n4 cups fish broth (or chicken broth)\n1 (14.5 ounce) can diced tomatoes, undrained\n1 teaspoon dried thyme\n1/2 teaspoon dried rosemary\nSalt and pepper to taste\nFresh parsley, chopped (optional)\nLemon wedges (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened. Then add garlic and cook until fragrant.\nStir in potatoes, diced tomatoes, broth, thyme, and rosemary. Season with salt and pepper. Bring to a simmer, then reduce heat and cover to cook for 15-20 minutes, or until potatoes are tender.\nGently stir in salmon and peas. Cover and cook for 5-7 minutes, or until salmon flakes easily and is cooked through.\nRemove from heat and let rest for a few minutes. Garnish with parsley and lemon wedges if desired. Serve hot.

Notes

• Adjust the vegetables according to your preference and what you have available. You can also use canned salmon in place of fresh fillets. For a richer flavor, add a splash of dry white wine while simmering or top with a dollop of pesto for extra flavor. Make sure to not overcook the salmon, which makes it dry.