20-Minute One-Pot Salmon Stew Recipe

This easy 20-minute salmon stew features flaky, tender salmon simmered in a creamy coconut-and-tomato broth, finished with fresh bell peppers and cilantro. The bright, Brazilian-inspired flavors are irresistible.

This one-skillet salmon stew is ideal for a quick weeknight dinner or easy meal prep. It comes together in about 20 minutes using simple ingredients: salmon, tomato sauce, coconut milk, onion, garlic, and bell pepper. The result is a creamy, tangy broth with a touch of heat and fresh herbs—an approachable twist on traditional Brazilian moqueca.

I grew up in Bahia, Brazil, where seafood stews are a staple. The flavors of this dish—coconut, tomato, fresh herbs, and a hint of spice—evoke that coastal cooking. It’s simple to make and full of comforting texture and flavor.

Why try this salmon stew tonight? It’s:

Made in one pot for easy cleanup
Ready in about 20 minutes
A good option for those with shellfish allergies
Warm, satisfying, and nutritious

Salmon stew vs. moqueca

Moqueca is a classic Brazilian seafood stew traditionally made with a tomato-based broth, onions, garlic, lime, cilantro, and often palm oil, with a firm white fish or shrimp. This salmon stew borrows those bright, coastal flavors but uses salmon and coconut milk to create a slightly creamier, milder broth. Both highlight fresh aromatics and simple, quality ingredients, but this version is quicker and uses coconut milk for added richness.

Ingredient notes

Salmon – Fresh salmon is preferred, but thawed frozen salmon works well. Cut into pieces so the fish cooks quickly and evenly.
Garlic and onion – Sautéing onion and garlic first builds the backbone of flavor for the broth.
Tomato sauce – Use a good-quality tomato sauce for body and acidity in the broth.
Coconut milk – Full-fat canned coconut milk gives the stew a silky texture and tropical flavor. Light versions will be thinner.
Bell pepper – Green adds a nice contrast in color and a subtle bitter note; red or yellow peppers also work and add sweetness.
Seasonings – Red pepper flakes bring heat; fresh cilantro or parsley brightens the stew at the end. Salt and pepper to taste.

How to make easy salmon stew

Serve this stew over white rice or a grain of your choice. The stew cooks quickly, so have your rice ready before you start.

Step 1: Heat olive oil in a skillet over medium heat. Add sliced onion and garlic and sauté until softened and fragrant, about 2–3 minutes. Stir in the tomato sauce and coconut milk, then simmer for 2–3 minutes to meld flavors.

Step 2: Arrange the salmon pieces in the skillet so the broth surrounds them. Scatter sliced bell pepper on top and season with salt, pepper, and red pepper flakes.

Step 3: Cover the skillet if you like, or leave uncovered. Cook for about 10 minutes, carefully turning the salmon once to ensure even cooking.

Step 4: Add chopped cilantro or parsley, cook for another 4–5 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily. Serve over rice and enjoy.

Tips and variations

Substitutions: Swap salmon for cod, tilapia, or shrimp if preferred. Cooking times will vary slightly.
Add fresh tomatoes: Stir in chopped fresh tomatoes for extra texture and brightness.
Check doneness: A meat thermometer is helpful—145°F (63°C) is the recommended target for salmon.
Palm oil note: Traditional recipes often use palm oil for its distinct color and aroma. If you choose to try it, source it responsibly; otherwise, olive oil or a neutral oil works fine.

Make ahead, storing, and freezing

This stew stores well and makes a convenient meal prep option.

Refrigerate: Store leftover stew in an airtight container for 3–4 days. Reheat gently on the stove to avoid overcooking the salmon.
Freeze: Freeze the broth (without cooked salmon) in airtight containers for up to 3 months. Thaw and reheat the broth, then add freshly cooked salmon to finish the dish.

More one-pot salmon ideas

Salmon and broccoli stir-fry
Creamy Tuscan salmon skillet
Salmon and vegetable sheet pan dinner
Smoked salmon breakfast casserole

Easy 20-Minute Salmon Stew

by Silvia Dunnirvine

This quick salmon stew is a creamy, Brazilian-inspired dish featuring salmon, bell pepper, coconut milk, and tomato sauce. It’s ready in about 20 minutes and is perfect over rice.

Ingredients (serves 4)

1 1/2 lb wild salmon, cut into pieces
2 tbsp olive oil
2 cloves garlic, sliced
1 small white onion, sliced
8 oz tomato sauce
3/4 cup full-fat coconut milk
1/2 green bell pepper, sliced into rounds
Pinch sea salt and black pepper, to taste
1/2 tsp red pepper flakes (optional)
1 handful fresh cilantro or parsley, chopped

Instructions

Heat oil in a cast-iron or heavy skillet. Sauté garlic and onion until soft, about 2–3 minutes. Add tomato sauce and coconut milk, stir, and simmer 2–3 minutes.
While the sauce simmers, slice the bell pepper.
Arrange salmon pieces in the skillet so they are nestled in the broth. Top with bell pepper and season with salt, pepper, and red pepper flakes if using.
Cook uncovered or covered for about 10 minutes, then carefully turn the salmon pieces. Continue to cook until salmon is done, about 4–5 more minutes, or until the internal temperature reaches 145°F (63°C).
Stir in fresh cilantro or parsley, adjust seasoning, and serve over white rice.

Notes

Use other firm fish or shrimp if you prefer.
Fresh tomatoes can be added for extra texture.
To freeze, store the broth separately from the fish and add freshly cooked salmon when reheating.

Nutrition (per serving)