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Prep Time
15 mins
Cooking Time
15 mins
Total Time
1 h 30 m


2 tbsp
30 mL
1 tsp
olive oil
5 mL
5 cups
diced leeks (white part as well as 2 in./5 cm of the pale green part)
1.25 L
bay leaves
1/4 cup
white wine
60 mL
1/2 tsp
salt, divided
2 mL
2 lb.
Atlantic salmon, skin on
1 kg
1/2 cup
finely chopped fresh dill, loosely packed
125 mL
1/2 cup
sour cream
125 mL
1 tbsp
each lemon zest and juice
15 mL


Step 1
Place butter, olive oil, leeks, bay leaves, wine and 1/4 tsp (1 mL) salt in a skillet over medium heat. Cover and bring to a simmer until tender, stirring occasionally, 45 to 50 min., taking care not to scorch. Remove from heat, discard bay leaves, transfer leek mixture to a bowl to cool, then refrigerate for 15 min. Preheat oven to 350°F (180°C).
Step 2
Place salmon, skin side down, on a parchment paper-lined rimmed baking sheet. Season with remaining salt and spread cooled leek mixture over salmon. Bake on middle rack of oven, 20 min. or until salmon is cooked through and flakes easily.
Step 3
Meanwhile, prepare lemon sour cream. Mix together sour cream, lemon zest and juice and a pinch of salt. Sprinkle salmon with dill and cut into 8 equal portions and serve with lemon sour cream.


Baking salmon with its skin on adds incredible flavour and moistness. Substitute 2 bunches of green onions for the leeks and simmer uncovered with the other topping ingredients, 10 to 12 min. Omit the dill and garnish with 1 tbsp (15 mL) chopped thyme.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
11 g
Saturated Fat:
3 g
8 g
1 g
70 mg
23 g
230 mg