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Pink salmon stewed with onions and carrots

Pink Salmon Braised with Onions and Carrots

Delicious pink salmon braised with onions, carrots, and sour cream! Pink salmon braised with onions and carrots in sour cream is a complete meal in itself — no side dish needed. It's very simple to make and perfect for a family lunch or dinner.

Natalia Tsybulskaya

Recipe author

Pink salmon stewed with onions and carrots

Composition / ingredients

Servings:

Pink salmon fillet

400

Onion

Carrots

Vegetable oil

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 12 g

Fats 40 % 10 g

Carbohydrates 12 % 3 g

145 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make pink salmon braised with onions and carrots? Gather all your ingredients. Use fresh (never frozen) fish if you can — it retains far more of its goodness. If all you have is frozen fish, thaw it properly: move it from the freezer to the refrigerator for about 8 hours, then let it finish thawing at room temperature. I use skin-on pink salmon fillet, but skinless fillet or even salmon steaks work too.
Step 2:

Peel the onion. It's easier to peel if you soak it in cold water for about 20 minutes first. Then cut the onion into dice.
Step 3:

Heat the vegetable oil in a pan. It can be any oil — inexpensive sunflower or nicer olive — but it should be refined, since we're frying and only refined oil won't burn in the pan. Add the diced onion and fry until translucent, usually about 5 minutes over medium heat.
Step 4:

Peel the carrot and grate it on the medium side of a grater.
Step 5:

Add the carrot to the pan and fry it with the onion for about 5 more minutes.
Step 6:

Rinse the fish well and pat it dry, then remove the fins and any visible bones. If you have a whole pink salmon, I recommend cutting it into fillets. Cut the fillet into medium pieces — not too big; each should be an easy, bite-friendly size.
Step 7:

Lay the fish on top of the onion and carrot and turn the heat down to low. If your fillet is skin-on, place it skin side down.
Step 8:

Season the fish lightly with salt. This is also a good moment to add pepper or any herbs and seasonings you love — Herbes de Provence, thyme, and rosemary all work well, as does any fresh herb.
Step 9:

Spoon the sour cream over the fish. Any fat content works, but I recommend a lighter 10–15% sour cream so it spreads easily over the surface. Cover the pan and cook over low heat for about 20 minutes — plenty of time for the fish to cook through.
Step 10:

Serve the dish right away, while hot. Enjoy!

How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the spine down to the backbone. Lay the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip it over and cut the fillet from the other side. Clean the inside, removing the black membrane, which is bitter and will spoil the flavor. Rinse well and be sure to pat it thoroughly dry.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose a refined oil with a high smoke point for frying.