Salmon Stew, you either love it or you hate it. In this post, I am going to show you how to make the easiest and quickest Salmon Stew ever! With just five ingredients you will have dinner on the table in less than 20 minutes.
Best Salmon Stew recipe.
This recipe for Salmon Stew is one of my all-time favorites to make.
Especially when we are starving and it is later than I would like to start dinner.
Every single one of my picky-eating kids loves Salmon Stew. I
t’s definitely one of our favorite dinners to eat.
They even get excited about it when I make it during the summer months when it’s 90° outside.
I always make sure to keep canned salmon and canned milk on hand at all times.
You never know when you will be running late and need to whip something up in a jiff.
Ingredients For Salmon Stew
- 2 – 5 oz cans Pink Salmon Skinless Boneless
- 2 – 12 oz Evaporated Milk
- 2 tbsp Butter
- 2 “cans” Water (I use the evaporated milk cans)
- 1 tsp Salt
- 1/2 tsp Pepper
Salmon Stew
First things first, whip out a medium-sized pot.
Next, open up both cans of salmon (make sure it’s boneless and skinless) and pour them into your pot, juices and all.
If for any reason you are unable to find the boneless skinless no worries. Just make sure you remove the bones and skin before adding it to the pot.
Take your spoon and kind of break up the chunky pieces. Unless you like chunky stew then by all means leave it alone and move on to the next step.
Add 2 tbsp of butter.
Next, add both cans of evaporated milk.
But be sure to shake those cans up before opening them.
All the crap inside settles to the bottom of the can and your stew will not taste as good if you forget to shake. I speak from experience.
After you pour in your milk go ahead and refill both of those cans with water and add it to your pot as well.
Or you can measure out 3 cups of water. It’s more or less the same. It’s just easier for me to use the cans. But do what you want.
Last but not least add 1 tsp of salt and 1/2 tsp of pepper.
Cook over medium/low heat stirring slowly the whole entire time.
If you do not stir it the entire time the milk will scorch and we don’t want that to happen.
But no worries, you won’t be standing there for long because this will cook up really quickly.
You will know when it’s finished when the butter is melted, you start to see steam rising, and these tiny little bubbles start to form around the outside of the soup.
That’s it, friend. Once you see those bubbles it is ready to be served.
All of my peeps love to crumble up Saltine Crackers in theirs. They basically use one sleeve of saltines a piece.
With all those crackers it actually makes this dinner very filling.
It is so damn delicious!
Enjoy!
Here are a few of my other favorite soup recipes I insist you try. They are amazeballs!
Salmon Stew Recipe
Equipment
- medium-sized pot
Ingredients
- 2 5 oz cans Skinless Boneless Pink Salmon in Water
- 2 12 oz cans Evaporated Milk (shake well before opening)
- 3 cups Water (or 2 "cans" I refill the evaporated milk cans)
- 2 tbsp Butter
- 1 tsp Salt
- ½ tsp Pepper
Instructions
- In a medium size pot pour both cans of salmon with the juices and break up
- Pour in canned milk, water, butter, salt and pepper. Stir together.
- Cook over medium/low heat stirring continuously. Once the butter melts and tiny bubbles start to form around the edges then it is finished and ready to serve.
- Enjoy!