5 Ingredients or Fewer

Poached Salmon with Leeks

January 12, 2010
5 Ratings
  • Serves 2
Author Notes

This is one of our favorite light, flavorful easy dishes. I guess it technically fits into the New Year's Resolution category since it is on the lighter and healthier side, but I honestly make this all year round. —Kelsey Banfield

What You'll Need
  • 1 tablespoon butter or olive oil
  • 4 cups chopped leeks, well-rinsed!
  • 1 cup chicken broth
  • 14-16 ounces salmon (about 6-8 oz. per person)
  1. Chop the leeks and rinse them well (maybe use Amanda's leek-cleansing method from earlier this fall?) to make sure all sand and grit is removed.
  2. In a saute pan over medium-low heat melt the butter or olive oil - whichever you are using - and add the leeks. Allow the leeks to sweat and wilt for about 8 minutes, until they are tender.
  3. Pour the chicken broth over the leeks so that it is just covering them. If you need to add more broth do so in small increments - you don't want too much in the pan. Place the salmon fillets on top, making sure there is space between them. If the salmon has skin on it, make sure the skin side is facing up.
  4. Turn up heat so that the broth is simmering, put a lid on the pan and allow the fish to poach for 8 minutes. Then, check to see if the fish is cooked through. If not, allow to steam for another 1-2 minutes. Do not overcook.
  5. Serve salmon on top of a bed of wilted leeks. Sprinkle with salt if desired.
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Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

6 Reviews

Quinn May 22, 2022
Delicious and simple. Surprisingly, no wine on hand. Will try that variation next.
Debbie November 17, 2020
I learned this recipe 27 years ago watching Julia Child and Jacques Pepin on PBS. There was not an option of going on line to get the recipe after the show back then, so I made notes and have been making this ever since. The first time I made it I didn't change a thing (this recipe as printed is exactly what they did on the show.) The next time I made it I substituted white wine with a tablespoon of chicken base for the chicken broth and have never made another change. This recipe is easily adaptable to more people, just increase the size of the pan, amount of salmon and more leeks. Like the Kelsey says, this is incredible any time of year, but especially in the summer when you want an elegant dinner that is not heavy.
DeirdreMS November 7, 2012
I am going to add sliced carrots, then flake the poached salmon and add it all to pasta with some parmesan.
sgeuting February 4, 2011
sooo much flavor and such a simple thing!
lastnightsdinner May 14, 2010
Simple and elegant - this sounds wonderful.
Lizthechef May 13, 2010
I found this on your blog, I guess, and it has become a go-to recipe for sure. I love it with wholewheat couscous - deceptively simple, yet so satisfying. Thumbs up!