Easy Salmon Stew Recipe (Freezer Friendly!)

Since the warm weather decided to finally run away and have us pull out our scarves and jackets, I figured I would also pull out a wonderfully warm, hearty and savory Salmon Stew recipe to share with you all.

This stew is super easy with simple ingredients – as most of my recipes are. It’s a comforting, one-pot dinner that is great as a weeknight meal or for a cozy weekend in. Salmon stew is easy to meal prep and is freezer-friendly, too! It is perfect for busy families but can be enjoyed by all.

I daydream of its savory tomato broth, chunky red potatoes, and flaky salmon. It is cooked up in my favorite, ever-mentioned Dutch Oven, because it helps the stew to quickly achieve that slow-cooked delicious taste. A “LittleBit” of cooked fat back or bacon will also take this stew to the next level. This dish is served over a good spoonful of white rice, and for me, an extra dash of hot sauce!

This recipe has been a family staple for many, many years. Any type of fish could likely be substituted for salmon. This is also one of those recipes that tastes better the next day! All of the savory salmon stew flavors meld together and seep into the tender potatoes. YUM.

On top of that, you can freeze it and eat it later! I froze it in small, personal-size containers and ate it the very next week with fresh rice for lunch. This recipe makes a lot of food, so freezing is a great option for those who do not have as many mouths to feed!

Why You’ll Love This Salmon Stew

• Ready in under an hour
• One pot
• Rich in Flavor
• Great for leftovers
• Freezes beautifully
• Family favorite

Ingredients

• 8 cups water
• ½ tsp salt
• ~6 red potatoes, quartered
• 1 large vidalia/sweet onion, quartered
• 2 – 15 oz. cans tomato sauce
• 2 – 15 oz. cans diced tomatoes
• ~3-4 whole salmon filets, raw or 2 boneless, skinless 6oz cans
• 1-2 slices fat back or bacon, diced & cooked
• salt and pepper to taste
• hot sauce to taste (Tabasco)
• white rice (optional) cooked as directed on package

Instructions

• Season water with salt and boil potatoes until cooked firm when poked with a fork, but not falling apart.
• Pour off half of water, and add canned tomatoes, sauce, onion, and fat back. Add salt and pepper & hot sauce to desired taste.
• Bring to a boil, cover and simmer for about 30 minutes.
• Add whole salmon filets. Let cook for about 10 minutes, then break apart the cooked salmon filets into bite-size pieces with a fork or spoon.
• Serving option: Pour over a scoop of rice in a bowl. Enjoy!

Ingredient Notes

• Fresh vs Frozen Salmon:  I prefer fresh, whole filets. My mom always uses canned. I don’t think there is a wrong way to do it. The most important thing is that you have boneless and skinless salmon – unless you want to add more work for yourself.
• Potatoes: I prefer red potatoes.  You just want a waxy potato that won’t fall apart after boiling. New potatoes or fingerling would work, too. Russets will crumble more than ideal for this recipe.
• Substitutions:  Would work well with many other types of fish.

Can You Freeze Salmon Stew? YES!

How to Freeze Salmon Stew

1. Let cool completely.
2. Portion into meal-sized containers.
3. Leave about ½ inch of headspace.
4. Label.
5. Freeze.

Best Containers

• Souper Cubes – These are awesome because you can freeze individual portions of soup! Very easy for packing lunches or a quick solo lunch without wasting your delicious soup.
• Glass Containers – Use these to avoid plastic / toxins
• Deli Containers – Cheap and often repurposed. Easy to toss in the trash if you’re eating on the go, or if you’re gifting a freezer meal, you don’t have to worry about losing a more expensive container.
• Freezer bags – Always a great option! Easy to freeze flat and store meals without taking up extra space. Easy defrost as well! Try the ones you can stand and fill.

How Long Does It Last?

3 months for best quality

How to Thaw

Overnight in the refrigerator. You can thaw in water if needed as well.

How to Reheat

Low heat. Avoid boiling. Stir gently.

Does Salmon Get Dry?

Nope! I’m unclear on whether its due to the broth, or not being exposed to ‘air’, but you shouldn’t find that your salmon is dry with this stew.

Variations:

• Add Cajun seasoning
• Add corn
• Add shrimp!

Frequently Asked Questions (FAQs)

Can I freeze cooked salmon?

Yes! Cooked salmon freezes well for up to 3 months when stored in an airtight freezer-safe container. For the best texture, let it cool completely before freezing and thaw it overnight in the refrigerator before reheating gently. Avoid overheating, as salmon can become dry.

Can I freeze fish chowder?

Yes, fish chowder can be frozen, although the texture may change slightly if it contains dairy (unlike this recipe). Cream-based chowders sometimes separate after thawing, but they usually come back together with gentle reheating and frequent stirring. For the best quality, enjoy frozen fish chowder within 2–3 months.

Can potatoes be frozen?

Yes, potatoes can be frozen, but their texture may become a little softer after thawing. In soups and stews like this salmon stew, Yukon Gold or red potatoes tend to hold their shape better than russet potatoes. Even if the texture changes slightly, they’ll still taste delicious.

Can I reheat salmon stew from frozen?

Yes, you can microwave salmon stew directly from frozen if it’s stored in a microwave-safe container. Use the defrost setting or heat at 50% power, stirring every couple of minutes until thawed, then continue heating until the stew reaches 165°F. For the best texture, thawing overnight in the refrigerator before reheating is recommended.

More comfort in a bowl? Check out my Vegetable Soup recipe HERE.