4 servings

When leeks cook slowly, they take on a supple, silky texture. The results complement fish, as well as pork or chicken.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips.

Step 3

Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 teaspoon salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm.

Step 4

Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper. Bake salmon at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 tablespoons leek mixture.

Step 5

Wine note: Salmon pairs comfortably with red or white wine. But the natural sweetness of the leeks can be a challenge for very dry or tannic wines, making them seem hollow or bitter. Try a Washington State Riesling like Hayman and Hill Reserve Selection ($15). This aromatic white has good weight, lively acidity, and a touch of sweetness on the finish that will balance the whole meal. —Jeffery Lindenmuth

Ratings & Reviews

AnnaBellaBoom's Review

June 02, 2014
Yum! Used ramps instead of leeks since they're in season, and herbs de provence instead of the red pepper. Amazing flavors for such a simple dish! Would make again.

marsi1982's Review

February 27, 2013

Pogogirl's Review

June 08, 2012

KateSullivanGa's Review

January 30, 2012
This is one of my go to recipes. Great weeknight menu. I usually serve with broccoli or green beans.

lollypaul's Review

September 08, 2011
Good recipe. I used 3 leeks, but think it could take a few more; there wasn't much topping for the salmon. Quick and easy. Living in the Pacifice Northwest, I have a lot of recipes for salmon. This was good, but I have some that are more flavorful.

ViennaVAfoodie's Review

November 10, 2010
Such an easy recipe!!! This is a great way to get your weekly serving of fish in and it comes together with so few ingredients. We didn't make any changes to the recipe. I would recommend this recipe to anyone for anytime!

lizspalding's Review

September 04, 2010
I must agree that this is the simplest yet most amazing salmon and veggie recipe I've come across in a long time. I didn't tell my husband it contained LEEKS and he loved it!

steponme's Review

April 28, 2010
This is absolutely, by far, my favorite salmon recipe!

Steeno's Review

January 31, 2010
We loved it! Made it for my mom's birthday (she picked it), and it was a hit. VERY easy, but good! Served with brown rice, garlic bread, and fume blanc. I didn't change a thing.

Kimpy521's Review

April 05, 2009
I was so surprised how good this was! It was so simple to make. I have never cooked leeks before but they were wonderful. Their flavor along with the lemon juice complements the salmon perfectly. I served it with an almond pilaf. The only thing I did different was to cook the salmon a little longer then the time given. I like mine pretty well done, and my oven isn't that great.