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Seared Salmon with Creamy Leek Sauce

Seared Salmon with Creamy Leek Sauce

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5 from 1 review

  • Author: The Cooking Jar
  • Total Time: 25 mins
  • Yield: 4 1x


  • 2 tablespoons butter
  • 2 small leeks, sliced
  • 1/3 cup heavy cream
  • 2 tablespoons chives, chopped
  • Salt and pepper to taste
  • 1/4 cup chicken stock
  • 4 (6 oz.) salmon fillets
  • 1 lemon, cut into wedges


  1. Over medium heat, melt butter and add leeks, simmering for 5 minutes until the leeks cook down
  2. Add cream and 2 tablespoons chives and stir to combine
  3. Season with salt and pepper to taste
  4. Add chicken stock and transfer to a blender. Puree until it is smooth
  5. Put in refrigerator to chill
  6. Pat the salmon dry with paper towels then season with salt and pepper
  7. Heat oil in a pan over medium high heat until hot, about five minutes
  8. Cook the salmon, skin side down until golden brown, about 5 minutes
  9. Turn over and sear the other side about 3-4 minutes until crisp
  10. Remove from heat and drain on paper towels
  11. Dish and serve hot, with chilled leek sauce and lemon wedges


Adapted from Martha Stewart

  • Prep Time: 5 mins
  • Cook Time: 20 mins