Craving a quick and comforting meal that feels like a warm hug in a bowl? This 30-minute salmon stew with creamy coconut milk is the perfect answer! With its tender salmon, vibrant bell peppers, and a rich coconut-tomato broth, this dish is packed with bold, satisfying flavors that come together effortlessly. It’s a wonderful option for busy weeknights or when you want to whip up something special without spending hours in the kitchen.
Naturally gluten-free and endlessly comforting. Serve the salmon stew over a bed of fluffy white rice, and you’ll have a delicious, wholesome dinner ready in no time!
I seriously love salmon! There are dozens and dozens of easy salmon recipes on my site for you to look through, but for a few more quick and easy dinners, try my sesame-crusted salmon rice bowls, Thai red curry salmon, or marry me salmon next!
Simple Ingredients
- Salmon, skin removed, cut into 1-inch pieces, and seasoned with kosher salt
- Red bell pepper, orange bell pepper, and onion cut into thin strips
- Garlic
- Diced tomatoes
- Paprika and crushed red pepper flakes (or 1 hot chile)
- Canned coconut milk
- Water or stock (you can use vegetable stock, seafood stock, or chicken stock)
- Chopped fresh cilantro
- Lime juice
Serve over cooked long grain white rice, fresh cilantro, and additional lime wedges.
Ingredient Substitutions
- Coconut milk: Use light coconut milk for a lower-fat version or whole milk or heavy cream for an even richer texture.
- Bell peppers: Substitute with zucchini, spinach, or kale for a different vegetable component. Or simply add these veggies for a more nutrient-dense salmon stew,
- Paprika: For a smokier flavor, try smoked paprika or add a dash of chipotle powder.
- Spice level: For extra heat, add additional crushed red pepper flakes or thinly sliced pepper. You can also finish with Sriracha!
Instructions
- Prepare the salmon by patting it dry with paper towels, then season with kosher salt.
- Sauté vegetables in a large pot with oil. As they begin to soften, add chopped garlic, diced tomatoes, paprika, and a little crushed red pepper flakes.
- Add liquid. Once fragrant, stir in canned coconut milk and a cup of water, then simmer for a few minutes.
- Add the salmon. Nestle the salmon into the pot, cover with a lid, then cook for 5 minutes, or until the salmon is tender, flaky, and cooked through. Finish with chopped fresh cilantro and fresh lime juice. Enjoy over rice or with crusty bread!
Of course you should feel free to add any additional vegetables you like! Broccoli, spinach, carrots, or spinach would be great.
Cooking Frozen Salmon
You can of course use frozen salmon, just be sure to thaw completely overnight in a fridge before patting dry and seasoning. Oftentimes, frozen salmon is flash frozen shortly after being caught and is fresher — and has a better flavor — than fresh salmon that has been sitting in a store for days.
If you want to use a different fish altogether, try cod, halibut, or tilapia (fresh or frozen, same as above!). Just adjust the cook time as needed since thinner fish may cook faster than salmon.
Ari’s Best Tips!
- Pat the salmon dry to remove excess moisture.
- Don’t overcook the salmon: Simmering for 5 minutes should be just enough to cook the salmon while keeping it tender and juicy. Overcooking can make the fish dry and tough.
- Balance the coconut milk: The lime juice is essential to cutting through the richness of the coconut milk, so don’t skip it!
Leftovers & Storage
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Remember that seafood has a shorter shelf life than poultry or meat and should be enjoyed more quickly.
- To reheat: Reheat gently over low heat on the stovetop, adding a splash of water or coconut milk if needed to loosen the sauce.
While the stew can be frozen, keep in mind that the texture of the salmon may change slightly. Freeze in an airtight container for up to 2 months. Thaw in a refrigerator overnight before reheating.
Serving Suggestions
Serve this stew over fluffy white rice, brown rice, or quinoa to soak up the delicious broth. Garnish with extra cilantro, lime wedges, and a sprinkle of red pepper flakes (or Sriracha) for an added pop of color and flavor.
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30-Minute Salmon Stew with Creamy Coconut Milk
Ingredients
- 1 lb salmon, skin removed, cut into 1-inch pieces
- 2 tsp kosher salt, divided
- 2 Tbsp neutral oil, such as grapeseed, avocado, or canola oil
- 1 red bell pepper, cut into strips about ¼-inch thick, seeds removed
- 1 orange bell pepper, cut into strips about ¼-inch thick, seeds removed
- 1 medium Spanish onion, peeled and cut into ½ moons about ¼-inch thick
- 3 cloves of garlic, finely chopped
- 2 medium tomatoes, diced
- 1 tsp paprika, smoked or sweet, your choice!
- ¼ tsp crushed red pepper flakes or 1 hot chile, such as Thai red chile, finely chopped
- 1 (14oz) can coconut milk
- 1 cup water or stock (you can use vegetable stock, seafood stock, or chicken stock)
- ⅓ cup chopped fresh cilantro
- 1 medium lime
For serving
- Long grain white rice
- Fresh cilantro
- Lime wedges
Instructions
- Season the salmon. Pat the salmon dry, then season on all sides with 1 tsp kosher salt.
- Sauté the aromatics. Heat 2 Tbsp neutral oil in a large Dutch oven or pot with deep sides. When hot, add sliced bell peppers and onion and cook, stirring occasionally, for about 4-6 minutes. Add 3 cloves chopped garlic, 2 diced tomatoes, 1 tsp paprika, 1 tsp kosher salt and ¼ tsp crushed red pepper flakes (or finely chopped chili pepper). Cook for another 2-3 minutes, until fragrant and the tomatoes begin to break down a bit.
- Add the liquid. Pour in 1 can of coconut milk and 1 cup of water (or stock), then use a spatula to scrape any bits off the bottom of the pan. Simmer over medium heat for 5 minutes.
- Cook the salmon. Nestle the salmon pieces into the pot, then cover with a lid and cook for another 5 minutes, or until the salmon is cooked through. Stir in ⅓ cup chopped fresh cilantro and the juice of 1 lime, then taste and adjust seasoning as needed.
- Enjoy over rice! Serve over cooked white rice with lime wedges and additional fresh cilantro. Enjoy!
Notes
- Nutrition facts do not include rice.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Remember that seafood has a shorter shelf life than poultry or meat and should be enjoyed more quickly.
- To reheat: Reheat gently over low heat on the stovetop, adding a splash of water or coconut milk if needed to loosen the sauce.
- While the stew can be frozen, keep in mind that the texture of the salmon may change slightly. Freeze in an airtight container for up to 2 months. Thaw in a refrigerator overnight before reheating.
Nutrition
Photography by Jo Harding.
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