Ingredients
- 4 salmon fillets
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 cup diced tomatoes (fresh or canned)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional)
- 1 cup water
- Green onions, for garnish
Instructions
- Rinse and pat dry salmon fillets. Season with salt, pepper, and paprika on both sides.
- Heat vegetable oil in a large skillet over medium heat.
- Sauté onion and garlic for 2–3 minutes until soft and fragrant.
- Add sliced bell pepper and cook for another 3 minutes.
- Stir in tomatoes, soy sauce, brown sugar, thyme, cayenne (if using), and water. Simmer for 5–7 minutes.
- Carefully add the salmon to the skillet and spoon sauce over the top.
- Cover and cook for 10–15 minutes, until salmon flakes easily with a fork.
- Taste and adjust seasoning if needed. Garnish with green onions and serve warm.
Notes
- Substitute coconut milk for a creamy variation of the sauce.
- Use tamari or coconut aminos for a gluten-free option.
- Try with other fish like snapper or tilapia.
- Extra vegetables like zucchini, carrots, or spinach can be added for variety.
- Serve with rice, plantains, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Halal
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 390
- Sugar: 7g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
