This Mediterranean Salmon Stew is a rustic yet elegant one-pot meal that comes together in about 30 minutes. Tender salmon simmers in a vibrant broth with tomatoes, olives, and herbs for a complete, satisfying dinner. The aroma alone is worth the effort, making it a perfect weeknight staple.

Why You’ll Love This Mediterranean Salmon Stew

• One-pot wonder: Everything cooks together for incredible flavor and minimal cleanup.
• Bright, complex flavor: Rich salmon, sweet tomatoes, briny olives, and fresh herbs create a vibrant taste.
• Quick & simple: Ready in around 30 minutes, perfect for a healthy weeknight meal.
• Versatile & forgiving: Easy to adapt with ingredients you have on hand.

Ingredients & Tools

• 4 (150 g each) salmon fillets, skinless or skin-on
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 fennel bulb, cored and thinly sliced (optional, but highly recommended)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 (400 g) can crushed tomatoes
• 4 cups fish or vegetable broth
• 1/2 cup kalamata olives, pitted and halved
• 2 tbsp capers, rinsed
• 1/4 cup fresh dill, chopped
• Salt and freshly ground black pepper to taste
• 1 lemon, juiced, plus extra wedges for serving

Tools: A large Dutch oven or heavy-bottomed pot with a lid.

Notes: Using a heavy-bottomed pot ensures even heat. Don’t skip the fresh dill and lemon juice at the end—they’re essential flavor brighteners.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your salmon. You can use skinless or skin-on fillets. If using skin-on, you can sear it skin-side down first for extra crispiness, but it will soften in the stew. Either way works beautifully. Just ensure the fillets are of even thickness for uniform cooking.
• Don’t skip the fennel! I know it can be a divisive vegetable, but when cooked, it loses its strong licorice punch and becomes sweet, soft, and wonderfully aromatic. It adds a fantastic depth of flavor that is quintessentially Mediterranean.
• The power of the broth. A good-quality fish broth will give you the most profound flavor, but a robust vegetable broth is a perfectly fine substitute. If you’re using a low-sodium broth, you’ll likely need to be a bit more generous with your salt seasoning later on.
• Your olives and capers are the salt bombs. Be sure to taste your stew before adding any additional salt. The olives and capers bring a significant amount of salinity, so you’ll want to adjust the final seasoning at the very end, after they’ve had a chance to meld into the broth.

How to Make Mediterranean Salmon Stew

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Not recommended, as the salmon texture can become mealy.
• Reviving: Gently reheat on the stovetop over low heat; add a splash of broth if needed.

Serving Suggestions

Complementary Dishes

• Crusty, warmed bread or garlic bread — Absolutely non-negotiable for sopping up every last drop of that incredible broth. A rustic sourdough or a baguette works perfectly.
• A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon dressing provide a crisp, refreshing contrast to the rich and savory stew.
• Buttered orzo or couscous — Serving the stew over a small bed of these tiny pastas turns it into a heartier meal and helps absorb the delicious liquid.

Drinks

• A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The high acidity and citrus notes in these wines cut through the richness of the salmon and complement the briny olives beautifully.
• A chilled glass of rosé — Its berry notes and dry finish are a fantastic match for the tomato-based broth and the variety of Mediterranean flavors.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing between bites of the flavorful stew.

Something Sweet

• Lemon olive oil cake — It continues the citrus theme in a delightful way, offering a moist, not-too-sweet ending that feels perfectly in keeping with the meal.
• Baklava — The honey, nuts, and flaky phyllo provide a wonderful textural contrast and a touch of decadent sweetness after the savory stew.
• A bowl of fresh berries with a dollop of Greek yogurt — Light, fresh, and simple, this is the perfect way to end the meal if you’re feeling full but still want a little something sweet.

Top Mistakes to Avoid

• Overcooking the salmon. This is the most common pitfall. The salmon continues to cook even after you turn off the heat, so aim for it to be just opaque and flaky in the center when you remove the pot from the burner. Overcooked salmon becomes dry and tough.
• Adding salt too early. Remember, the olives and capers are very salty. If you salt your broth at the beginning, you might end up with an overly salty stew. Always do your final seasoning at the very end, after all the ingredients have been incorporated.
• Skipping the fresh herbs and lemon at the end. The dried oregano builds the base flavor, but the fresh dill and a big squeeze of lemon juice are what make this dish taste vibrant and alive. They’re finishing touches that should never be omitted.
• Using a pot that’s too small. You need enough surface area to sauté the vegetables properly and enough room to submerge the salmon fillets in the broth. A crowded pot will steam the vegetables instead of sautéing them and the salmon won’t cook evenly.

Expert Tips

• Tip: Sear the salmon skin for a textural bonus. If you’re using skin-on fillets, sear them skin-side down in the hot pot for 2-3 minutes until crisp before you sauté the vegetables. Remove them, then proceed with the recipe and add them back in to finish cooking. You get a wonderful crispy skin contrast.
• Tip: Make it ahead for even better flavor. You can prepare the stew base (through Step 4) a day in advance. Let it cool and refrigerate. When ready to serve, gently reheat the base, then proceed with adding and cooking the salmon. The flavors have more time to meld, making it even more delicious.
• Tip: Add a pinch of saffron. For a truly luxurious twist, steep a small pinch of saffron threads in a tablespoon of warm broth for 5 minutes, then stir it into the pot with the tomatoes. It adds a beautiful golden hue and a subtle, exotic flavor.
• Tip: Use frozen salmon directly. Forgot to thaw your salmon? You can add frozen fillets directly to the stew! Just increase the simmering time in Step 5 by 4-5 minutes, and make sure the salmon is cooked through before serving.

FAQs

Can I use a different type of fish?
Absolutely! This stew is very adaptable. Firm white fish like cod, halibut, or sea bass are excellent substitutes. Just adjust the cooking time accordingly, as thinner fillets will cook faster than salmon. Shellfish like large shrimp or scallops would also be fantastic—add them in the last 3-4 minutes of cooking just until they turn opaque.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pot over low heat on the stovetop. Avoid boiling it, as this will toughen the salmon. You may need to add a small splash of broth or water to loosen it up. I don’t recommend freezing, as the texture of the salmon can become mealy.

My stew is too thin. How can I thicken it?
If you prefer a thicker stew, you have a couple of easy options. You can mash a few of the cooked vegetable pieces against the side of the pot with a fork to naturally thicken the broth. Alternatively, create a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the simmering stew and cook for a minute until thickened.

Can I make this dairy-free or gluten-free?
This recipe is naturally dairy-free and gluten-free as written! Just be sure to double-check the labels on your broth to confirm it’s gluten-free if that’s a concern for you. All the other core ingredients—salmon, vegetables, olives, and herbs—are naturally free of both gluten and dairy.

What can I use if I don’t like fennel or dill?
No problem at all! For the fennel, you can simply omit it or replace it with a couple of stalks of chopped celery for a similar texture. If dill isn’t your thing, fresh parsley is a wonderful, bright substitute. Tarragon could also work for a slightly different, but still lovely, anise-like note.