Skip to main content
Epicurious
Cookbooks

Stewed Salmon

We sometimes serve this on our buffet, if the staff doesn’t eat it all first!

Recipe information

  • Yield

    serves 3 to 4

Ingredients

1 medium onion, diced
4 tablespoons butter
One 14 3/4-ounce can salmon
1 1/2 cups water
1 teaspoon The Lady’s House Seasoning
1/2 teaspoon Accent (optional)

Preparation

  1. In a large skillet, sauté the onion in butter until tender. Turn the salmon out of the can, saving the liquid. Pick the salmon free of bones (some folks like the bones, and I am one of them). Add the salmon and its liquid, along with the water, to the skillet. Add the House Seasoning and Accent, if using, and simmer for 10 minutes. Serve hot over grits or rice.

Paula Deen's Kitchen Classics
TagsSouthernAmericanSalmonFishSeafoodMainDinnerBreakfastGluten FreeNut FreeEasyQuick5 Ingredients or FewerSimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.