King Salmon with Creamy Leeks
Prep time
Cook time
Total time
King Salmon is extra delicious when paired with this creamy leek side topped with crunchy breadcrumbs.
Recipe type: Seafood
Cuisine: Seafood
Serves: 3-4
King Salmon
  • 1 lb. fillet King Salmon (skin-on)
  • Dash kosher salt
  • Dash freshly ground black pepper
  • Dash Cajun seasoning (optional)
  • 1-2 Tb. olive oil
  • Lemon wedges
Leek Casserole
  • 2 Tb. unsalted butter
  • 8 leeks (thick, green parts removed; rinsed well & chopped)
  • ¼ tsp. ground nutmeg
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1½ c. heavy cream
Crumb Topping
  • 1 Tb. unsalted butter, melted
  • ½ c. grated parmesan
  • 1 c. Panko bread flakes
  • Dash freshly ground black pepper
Prepare Leek Casserole
  1. Heat oven to 400 degrees.
  2. Butter a medium casserole dish.
  3. Remove stem end of leeks, as well as, tough green tops. Slice in half, lengthwise. Rinse each layer well under cold water. Place on a cutting board and cut into ¼" slices.
  4. Melt butter in a large skillet over medium heat. Add leeks. Sprinkle with nutmeg, salt and pepper. Stir gently to coat everything then reduce heat slightly. Keep a watchful eye over it to ensure the leeks don’t burn (or brown). Cook about 8 minutes, until leeks are tender.
  5. Transfer to the casserole dish.
  6. Pour cream over leeks.
  7. Prepare the Crumb Topping in a small bowl by adding melted butter to parmesan, Panko and pepper. Mix to coat well, sprinkle over the leeks then place in the hot oven for 10-15 minutes (until topping is nicely browned and cream is bubbling) then remove and set aside while the fish cooks, but don’t turn off the oven! Reduce heat to 325 degrees.
Prepare the King Salmon
  1. Pat dry the fillet (you may wish to cut it into portion sizes, for easier serving).
  2. Remove any noticeable pinbones.
  3. Sprinkle top of the fillet with salt and pepper (and cajun seasoning, if using).
  4. Add olive oil to a non-stick/oven proof skillet over medium-high heat. When pan is hot, place fish, skin-side down.
  5. Allow to sear 4-5 minutes, until skin is crisp and color of the fish starts to lighten from the bottom up.
  6. Place the pan into the oven for 5-8 minutes (depending on thickness) until cooked just-through, then remove.
  7. When serving, leave the skin on OR remove it.
  8. Serve with lemon wedges, alongside leeks and a simple green salad tossed in a light vinaigrette.
Recipe by My Delicious Blog at