Salmon Moqueca-Inspired Stew

This Salmon Moqueca-Inspired Stew is a staff favorite at Kodiak Island Smokehouse — bold, cozy, and deeply flavorful. Tender wild Alaska salmon is marinated in garlic, lime, and warm spices, then gently simmered in coconut milk with tomatoes, peppers, and herbs. It's a rich, comforting one-pot meal inspired by coastal Brazilian cooking.
A bowl of Salmon Moqueca-Inspired Stew featuring wild Alaska salmon in a coconut milk broth with tomatoes, peppers, garlic, and cilantro, served hot.
For the marinade:
  • 5 Cloves of garlic, peeled, crushed, and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons freshly ground black pepper
For the soup:
  • 2 pounds salmon, cut into 1-2 inch cubes (largish bite-sized pieces)
  • Extra virgin olive oil
  • 2 medium onions, sliced
  • 1 large green bell pepper, seeded, de-stemmed, and sliced
  • 1 (14.5-ounce) can of diced tomatoes
  • S alt and freshly ground pepper
  • 1 (14-ounce) can regular coconut milk (not light)
  • 1 large bunch fresh cilantro, chopped (1 to 2 cups), divided
Method
  1. Marinate the salmon: In a medium bowl, combine the garlic, lime juice, salt, sweet paprika, cumin, and the black pepper. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.
  2. Layer the ingredients in a large pot: Coat the bottom of a large covered skillet or Dutch oven with a couple tablespoons of olive oil. Add a layer of sliced onions, then a layer of sliced bell peppers, and then a layer of half the can of tomatoes. Place the fish pieces with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes.
  3. Top with cilantro, coconut milk, and olive oil: Sprinkle generously with salt and pepper. Add about half of your fresh cilantro on top. Pour coconut milk over everything. Drizzle generously with olive oil over the top (several tablespoons).
  4. Cook the stew: Bring to a boil. Reduce the heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through. Serve hot in individual bowls, garnished with the remaining cilantro. Optional: This stew is also delicious served over a scoop of rice.
Several of our team members make this at home — it's one of those dishes that keeps showing up at dinner tables again and again.
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