Salmon guisado is one of my favorite ways to make salmon super flavorful and tender. I especially love it because it’s super quick and easy to put together!

This recipe similar to camarones guisados, and also shares some resemblance to pollo guisado and carne guisada.

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I served the salmon guisado with white rice because that sauce is so delicious! I added a side of platano maduros, avocado, and cabbage to make it a complete meal!

Take the time to remove the salmon skin

I always remove the salmon skin so that all sides of the salmon can cook in the sauce. I remove it using the knife method, I just place salmon skin-side down and slide a knife between the flesh and skin, pulling the skin with my hand.

Another method I’ve seen is placing the salmon skin-side up in a heat proof dish and pouring boiling water over the skin. Let it sit for 1 minute and then use a paper towel to grip the skin and peel it easily.

The steam will cook the fish until tender

In this recipe, we’re not searing the salmon. Instead, we place the salmon into the simmering sauce, cover it with a lid, and let it cook for about 10 minutes. This method lets the salmon to cook slowly and evenly, and you end up with perfectly cooked salmon infused with all those flavors in the sauce.

Be careful to not overcook the salmon

Salmon cooks pretty quickly, so be careful not to overcook it. You’ll know it’s done when the flesh is no longer translucent and separates easily with a fork.

Lime is the finishing touch

I love squeezing lime juice over the salmon once it comes off the heat, it enhances the flavors of the salmon guisado and adds a delicious zesty flavor too.

Salmon Guisado (Stewed Salmon)

5 from 1 vote
Make mouthwatering salmon guisado at home, a quick and flavorful dish that combines juicy salmon with a savory sauce.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Dominican
Servings 2 servings


  • ½ lb salmon cut into pieces
  • ½ tsp adobo
  • ½ tsp sazon
  • 1 tbsp achiote oil or olive oil
  • 1 tomato chopped
  • 2 cloves garlic smashed
  • ½ onion chopped
  • ½ red bell pepper sliced
  • ½ green bell pepper sliced
  • 1 tbsp sofrito
  • 1 tbsp tomato paste `
  • ¼ tsp oregano
  • 1 tsp capers (optional)
  • 1 cup water
  • Salt and black pepper to taste


  • Season the salmon pieces with sazon, adobo, salt, and pepper to taste. Set aside.
  • In a large pot over medium heat, add oil, tomato, garlic, onion, bell peppers, sofrito, tomato paste, oregano, and capers. Cook for 5 minutes, or until vegetables are softened.
  • Add water to the pot and bring to a boil. Add salmon to the pot and mix. Cover with lid and cook for 5-10 minutes, or until salmon is fully cooked and sauce has thickened.
  • Remove from heat, add lime juice, and serve. ¡Buen provecho!
Keyword fish
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