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Stewed Salmon

We sometimes serve this on our buffet, if the staff doesn’t eat it all first!

Recipe information

  • Yield

    serves 3 to 4

Ingredients

1 medium onion, diced
4 tablespoons butter
One 14 3/4-ounce can salmon
1 1/2 cups water
1 teaspoon The Lady’s House Seasoning
1/2 teaspoon Accent (optional)

Preparation

  1. In a large skillet, sauté the onion in butter until tender. Turn the salmon out of the can, saving the liquid. Pick the salmon free of bones (some folks like the bones, and I am one of them). Add the salmon and its liquid, along with the water, to the skillet. Add the House Seasoning and Accent, if using, and simmer for 10 minutes. Serve hot over grits or rice.

Paula Deen's Kitchen Classics
TagsSouthernAmericanSalmonFishSeafoodMainDinnerBreakfastGluten FreeNut FreeEasyQuick5 Ingredients or FewerSimmerCookbooks
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