Braised Salmon with Leeks Dill
Elevate your weeknight dinner routine with this Braised Salmon with Leeks and Dill—a luxurious yet easy-to-make dish that showcases tender, flaky salmon fillets nestled in a creamy, aromatic leek sauce infused with fresh dill, lemon zest, and a hint of garlic. The combination of searing the salmon to golden perfection and gently braising it ensures unparalleled moisture and flavor in every bite. The savory base of low-sodium broth and heavy cream is brightened by fresh lemon juice, creating a perfectly balanced sauce that you'll want to soak up with crusty bread or serve over rice. With just 15 minutes of prep and simple steps, this gourmet dish proves that effortless cooking can deliver restaurant-quality results. Perfect for a special dinner or to impress guests, this recipe is a celebration of fresh ingredients and comforting flavors.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on or skinless)
- 2 large leeks (white and light green parts only)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves (minced)
- 1 cup chicken or vegetable broth (low sodium)
- 0.25 cup heavy cream
- 3 tablespoons fresh dill (chopped)
- 1 lemon (zested and juiced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional garnish: extra dill sprigs
Instructions
Trim and clean the leeks, ensuring no dirt remains between the layers. Slice them into thin rounds.
Pat the salmon fillets dry with a paper towel, then season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter. Once the butter has melted, place the salmon fillets in the pan, skin-side down if using skin-on fillets.
Sear the salmon for 3-4 minutes, or until the skin is crispy and golden. Flip the fillets and cook for an additional 2 minutes. Remove the salmon from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of butter. Stir in the leeks and cook over medium heat until softened, about 5-7 minutes, stirring occasionally.
Add the minced garlic and cook for 30 seconds, or until fragrant.
Pour in the chicken or vegetable broth and bring to a gentle simmer. Stir in the heavy cream, lemon zest, and lemon juice. Season the mixture with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Nestle the salmon fillets back into the skillet, spooning some of the leek mixture over the top. Reduce the heat to low, cover, and braise for 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Sprinkle the chopped dill over the salmon and leek mixture. Taste and adjust seasoning if needed.
Serve the braised salmon hot, garnished with extra dill sprigs if desired. Pair with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.7 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
