Baked Salmon with Leeks

Name: Baked Salmon with Leeks
Prep time: 20 min
Cook time: 45 min
Ingredients: 2 leeks; 2 salmon filets; 14 oz new potatoes (, 400 g); 1 lemon; 1/2 cup crème fraîche or sour cream (100 g); 1/2 cup whole milk (100 ml); 1 tablespoon Dijon mustard; 2 tablespoons capers; 6 sprigs dill (chopped); 1/4 cup water (60 ml); Salt and pepper

5 of 2 votes

Prep time: 20

Cook time: 45

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Baked Salmon with Leeks is one of my go-to dinners. It’s easy, comforting, and packed with flavor. Just a few minutes to prep, then the oven does the rest. The salmon comes out tender, the leeks melt into it, and I swear, I could eat it every week!

Main Ingredients

For this recipe, I use a few simple, easy-to-find ingredients. As always, you’ll find the exact quantities in the recipe card at the bottom of the article.

Leeks: A combination with salmon and cream that always works!
Salmon: I use fresh salmon fillets, preferably with the skin to keep them moist.
Baby potatoes: They bake well and add a rustic touch that I really like.
Sour Cream (or crème fraîche) and whole milk: For a creamy sauce. You can use low-fat cream if you prefer a lighter version.
Capers: Add a touch of acidity to the sauce.
Dijon mustard: Adds character to the sauce without weighing it down.
Dill and lemon: A perfect match for salmon, fresh and fragrant.

Preparing Baked Salmon with Leeks

Start by washing the leeks, then cut them into thin slices, removing the dark green part.

Then cut the potatoes into quarters, or in half if they’re very small, and pre-cook them for 10 minutes in boiling salted water so that they’re tender when they come out of the oven.

Meanwhile, prepare the sauce by mixing the sour cream (crème fraîche), milk, mustard, capers, half the chopped dill, salt and pepper.

Spread the leeks in a baking dish, add the drained potatoes, and season with salt and pepper. Pour the sauce over everything, and some more water for the steam, then cover with a sheet of baking paper to keep the vegetables from browning. Bake at 400°F (200°C) for 20–25 minutes.

While that’s in the oven, season the salmon steaks. Once the vegetables are pre-cooked, remove the paper, add the salmon on top and cook for a further 20 minutes, uncovered.

Be careful not to overcook the salmon! The salmon continues to cook slightly after removal from the oven. To ensure that it stays soft, check that it is cooked 5 minutes before the end of the indicated time.

Just before serving, add the remaining dill, a little lemon zest and a dash of juice for a fresh touch.

Ideas for variations

You can easily adapt this recipe according to what you have on hand:

Trout: Replace salmon with trout fillets, which are just as tasty.
Plant-based cream: For a lighter version, use a plant-based sour cream (oat or soy) and milk.
Spices: Add a pinch of mild curry to the sauce to give it a different note.
Chicken: Replace the salmon with skin-on chicken breasts or thighs. The cooking time should be extended by around ten minutes.

More salmon recipes

If you also like the combination of salmon and leeks as much as I do, here are a few ideas for you to try out:

Frequently Asked Questions

Can I freeze this baked salmon with leeks?

Yes, this dish can be frozen. Just be sure to let it cool before placing it in an airtight container. To reheat, opt for gentle oven cooking.

How long can salmon with leeks be kept in the fridge?

This dish can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to reheat gently in the oven to preserve the texture of the fish.

How do you adapt this recipe into a dairy-free recipe?

Simply use a plant-based sour cream (made from oats or soya) and replace the milk with a neutral vegetable drink, such as oats or rice.

Don’t hesitate to leave me a comment, it always makes me very happy!

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