This is a variation of a few recipes I’ve liked for salmon with caramelized leeks. Delicious, refined, and easy to make. It received rave reviews when I presented it to visitors and finicky teenagers.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 4 leeks
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 3 carrots, cut into matchsticks
- kosher salt, to taste
- 2 pounds salmon fillets
- 2 teaspoons olive oil
- kosher salt and ground black pepper, to taste
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Trim away root end, tough outer leaves, and dark green tops of leeks. Cut leeks lengthwise into quarters, then crosswise into thirds. Wash leeks well to remove any grit, and drain in a colander.
- Melt butter in a large skillet over medium-high heat, and cook and stir leeks until they have started to soften, about 5 minutes. Sprinkle leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in matchstick carrots, sprinkle with kosher salt, and cook and stir until carrots are tender, about 5 minutes.
- Place salmon on the prepared baking sheet, rub fillets with olive oil, and sprinkle with salt and pepper. Roast salmon until flesh is opaque and flakes easily but isn’t dry, about 10 minutes per 1-inch of thickness. Remove cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 3 g |
| Protein | 41 g |
| Saturated Fat | 9 g |
| Sodium | 399 mg |
| Sugars | 9 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Made as is
Love this ! Have made it many times and get ohs and ahs! Last time I took a bunch of raw spinach, and placed it last minute over the leeks and carrots. turned off flame, and let it sit there a bit. i loved how the green added a lot of color and tons of nutrition!
The salmon is basic and nothing extraordinary but salmon is just darn tasty with nothing more than salt and pepper and a little oil. The leek/carrot mixture was also tasty but the leeks were chewy and I cooked the heck out of them. Next time I will peel off more outer layers and cook longer.
This was a delightful treat to have. I’ve made some minor adjustments: instead of cutting a carrot , I’ve used store-brought matchstick carrots to save me time. I’ve used frozen salmon from Aldis’s instead of fresh. But it tasted real well. I’ll make it again for sure.
This underrated recipe is an awesome change from standard recipes. I did top the salmon with parmesan – a lot. Yum!
No changes. Delicious as it is! We have made it a couple times now. We will continue making it. Great dish for company.
We grilled the salmon and topped with the rest of the recipe. Very yummy!
Great flavor! Needed to make more leeks & carrots. Yes will make again.
Awesome and easy!!
I made it, easy enough, and turned out beautifully! My wife has been the major food preparer, however, as I get used to retirement, I’m learning my way around a cookbook, and she claims this is a keeper! No changes required! Robert S
Lived it. I made teriyaki salmon to go with the leeks and the family really liked all of it.
It was delicious!
Simply amazing! This tastes like something you would order at a high end restaurant. I highly recommend this dish. I made a few slight changes. First I baked the salmon at 350 degrees instead of 425. I seasoned the fish with a bit of garlic, salt, pepper and lemon juice. I added fresh chopped ginger to the leeks and carrots. I plated it on a bed of brown rice, then the veggies and the salmon on top. Delicious! I will be making this again!!
GREAT RECIPE! I MAKE IT ALL THE TIME. YOU CAN USE IT ON ANY FISH. YOU MUST TRY IT
I upped the sugar a bit and added 2 mini bell-peppers sliced. I didnt have any olive oil so I used argan cooking oil and paprika when seasoning the salmon and baked for 15-20 minutes at 400 degrees.
Yes i did and it, is amazing looks very nice and super delicious. Sorry i don’t have pictures.
I did not make any changes. I will definitely make it again.
i’m gonna go ahead and review this recipe despite the fact that i made some wholesale changes in the method and slight changes in the ingredients. in order to get crispy skin, i seared the salmon in a medium-high skillet until the skin was nice and crisp. the pan and oil are hot enough to add the salmon when you start to see whisps of smoke. you may want to reduce the heat slightly once you add the filets. once properly seared, i removed them to a baking sheet and baked in a preheated oven at 400 degrees for 15 minutes. after that i removed the pan from the oven, tented them with foil from the sheet and let them rest for a few minutes. for the leeks, i used the same pan in which i seared the salmon, but reduced the heat to medium. i also omitted the carrots, brown sugar and butter, as leeks are naturally sweet once caramelized. i added diced shallots, minced garlic and deglazed the pan with 2Tbl balsamic vinegar, which i reduced. the result of all this was moist and tender salmon with crispy skin and sweet and slightly tangy leeks that make a great topping. i served with orzo and wilted spinach for a great meal.
The salmon was wonderful with the leeks and carrot sauté, renewed my taste for salmon really dropped the fishy taste. I grilled the salmon
I’ve made this a few times and love it. I do season the salmon with rosemary and basil and add cherry tomatoes to the leaks and carrots.
I make this often and have even come up with a new recipe using this in combination with Chef John’s salmon 7 leek recipe. We love it!