Stewed Pink Salmon with Onion and Carrot
This easy pink salmon dish is gently stewed over a bed of onions and carrots with a sour cream sauce, keeping the fish tender and juicy. You can use steaks, fillets or another type of fish.
Updated : 16 October, 2026
Easy
About 20 min.
Ingredients
400 grams
Pink salmon
1
Onions
1
Carrot
1 tablespoon
Sour cream
1 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use a whole fish or pieces that have already been cut. If using a whole fish, cut it into steaks or other portions; there is no need to remove the skin. Mayonnaise can be used instead of sour cream if desired. Wash and peel the vegetables.
Step 2
Cut the onion into thin strips.
Step 3
Coarsely grate the carrot. Pat the fish steaks dry with paper towels.
Step 4
Heat a frying pan over medium heat and add neutral vegetable oil. Add the onion and carrot and cook, stirring, for a few minutes until softened.
Step 5
Place the pink salmon steaks on top of the sautéed vegetables. Season with salt and your preferred spices, such as ground black pepper. Mix the sour cream with 100–150 ml, or about ⅓–⅔ cup, of hot water and pour the sauce around the fish.
Step 6
Cover the pan and reduce the heat to low. Simmer for 15–20 minutes, depending on the thickness of the fish pieces, until cooked through. If the sauce reduces too much, add a little more water.
Step 7
Serve the stewed fish with the vegetables and sour cream sauce alongside your favorite side dish or salad.
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