Salmon with creamy leeks

Fried salmon with a delicious sauce of leeks. Great dish for entertaining.

Salmon with creamy leeks

Photo by Debbie C.

  • Prep Time


  • Total Time


  • Servings



  • 3

    T unsalted butter

  • 3

    leeks, white and pale green parts only, sliced into ½ inch rounds and washed well (about 1½ c)

  • dry white wine

  • heavy cream

  • 2

    T finely chopped chives

  • Coarse salt and pepper

  • ¼

    c chicken broth

  • 1

    T olive oil

  • 4

    salmon fillets, skin on about 6 oz each


Melt butter in a medium skillet over medium-low heat. Add leeks,simmer, stirring occasionally 5 minutes. Add wine and simmer until leeks are very tender about 4 minutes. Add cream and chives and return to just a simmer. Season with salt and pepper. Remove from heat. Reserve half, transfer remaining half into a blender, add broth and puree until leek sauce is smooth. Meanwhile heat the oil in a large saute pan over medium heat. Season salmon on both sides with salt and pepper. Place skin side down in pan. Cook until well browned underneath about 5 minutes. Flip fillets and saute just until fish is cooked through. Transfer to a plate. Spoon some leek sauce over each fillet and the top with the leek mixture. Pass remaining sauce in a dish.


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