Begin by rinsing the salmon fillets under cold water, then drizzle lemon or lime juice over them. Pat the fish dry with paper towels and season both sides generously with salt, black pepper, and seasoning salt.

In a large non-stick skillet, heat about two tablespoons of neutral cooking oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned salmon fillets into the skillet, cooking for 5–7 minutes per side.

Discard excess oil from the skillet, leaving about two tablespoons, and reduce the heat to medium. Add diced onion, minced garlic, and sliced bell peppers to the skillet. Sauté the mixture for about 3 minutes.

To the sautéed vegetables, add chopped tomatoes, fresh thyme, and the whole scotch bonnet pepper. Stir in hoisin sauce, soy sauce, and chicken broth.

Carefully return the browned salmon to the skillet, spooning some of the aromatic sauce over the fish. Increase the heat to medium-high, cover the skillet halfway, and allow the dish to cook for an additional 2–3 minutes.

Once the salmon is beautifully flaked and cooked through, remove from heat. Uncover the skillet and spoon more sauce over the top. Serve your enticing Brown Stew Salmon with a side of rice, plantains, or a fresh salad.