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
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
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 in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.