Tomato-Braised Salmon

Spicy and warming, this braised fish is delicious served over rice.

By Peter Nguyen
Oct 19, 2022
braised salmon
30 Minutes
4 Servings

As with vegetables, when braising fish, it’s best to choose a less delicate variety that won’t fall apart. Salmon is the perfect candidate, emerging from this stovetop braise perfectly tender and flaky. Fresh tomatoes not only add sweetness but also give this dish a beautiful red color. The bright and spicy flavors are rounded out with a few tablespoons of fish sauce for depth and umami.

Chef Peter Nguyen uses fish stock, but if you don’t have any on hand chicken or vegetable stock can be substituted. Our Enameled Cast Iron Dutch Oven mimics a Vietnamese clay pot, with its tight-fitting Cloud Cover Lid redistributing moisture throughout the cooking process. This braise is on the more saucy side and works well over rice.

Tomato-Braised Salmon

Spicy and warming, this braised fish is delicious served over rice.

Peter Nguyen

30 Minutes
4 Servings
  • 2 large or 3 medium skin-on salmon steaks, about 2 pounds total
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons neutral cooking oil, such as grapeseed
  • 3 garlic cloves, minced
  • 1 shallot, thinly sliced
  • 1 bunch scallions, thinly sliced, greens and white parts separated
  • 4 whole plum tomatoes, quartered
  • 2 cups fish stock (or chicken or vegetable stock)
  • 2 tablespoons fish sauce, such as Red Boat
  • 2 tablespoons granulated sugar
  • 3 red Thai chiles, sliced

    Pat salmon dry and season with salt and pepper. Place Dutch Oven over medium-high heat and add oil.


    Sear fish on both sides until golden brown. Transfer to a plate and let rest.


    Add garlic, shallots, and scallion whites to the Dutch Oven. Sweat aromatics until fragrant, 3–5 minutes.


    Add tomatoes, stock, fish sauce, and sugar, and increase heat to medium-high. Use a Wooden Spoon to break up the tomatoes.


    When the mixture comes to a boil, return the seared salmon to the pan and cover with lid. Reduce heat to low and cook until the fish is tender, about 15 minutes.


    Season with salt and a generous amount of black pepper. Top with Thai chiles and reserved scallion greens.