This Creamy Salmon, Leek & Potato Traybake transforms simple ingredients into an elegant, restaurant-quality meal that cooks entirely in one dish. Tender salmon fillets rest atop a bed of thinly sliced potatoes and sweet, mellow leeks, all bathed in a rich, herb-infused cream sauce that becomes golden and bubbly as it bakes. The potatoes absorb the creamy sauce while becoming perfectly tender, the leeks caramelize to sweet perfection, and the salmon stays moist and flaky throughout the gentle oven cooking process. Fresh herbs like dill and thyme complement the salmon beautifully, while a touch of white wine adds depth to the cream sauce. This one-pan wonder serves 4 people generously and requires minimal prep work, making it perfect for both weeknight dinners and special occasions when you want impressive results with minimal effort.
Main Dish Ingredients
- 4 salmon fillets (6 ounces each), skin removed
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 3 large leeks, white and light green parts only, sliced into rounds
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- 1/2 cup chicken or vegetable broth
Seasonings and Herbs
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
For Finishing
- 1/2 cup grated Gruyere cheese (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
- Extra fresh dill for garnish
Preparing the Vegetables
Preheat your oven to 400 degrees and generously butter a large baking dish or roasting pan that’s about 9×13 inches. The dish should be large enough to hold all the ingredients in a relatively even layer.
Wash and slice the leeks thoroughly, as they can harbor dirt between their layers. Cut them into rounds about half an inch thick, using only the white and light green portions. Discard the tough dark green tops.
Slicing the Potatoes
Peel the potatoes and slice them as thinly as possible, about 1/8 inch thick. A mandoline slicer works perfectly for this, but a sharp knife and steady hand will also do the job. Uniform thickness ensures even cooking.
As you slice the potatoes, place them in a bowl of cold water to prevent browning. Drain and pat them completely dry with paper towels before using, as excess moisture will prevent proper browning and affect the sauce consistency.
Creating the Cream Sauce Base
In a large skillet, heat the olive oil and butter over medium heat until the butter melts and begins to foam. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until they become very soft and lightly golden.
Add the minced garlic to the leeks and cook for another minute until fragrant. Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
Building the Cream Sauce
Pour in the heavy cream and chicken broth, stirring to combine with the leeks and garlic. Add the fresh thyme, half of the dill, salt, white pepper, nutmeg, and lemon zest.
Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly. The sauce should coat the back of a spoon but still be pourable. Remove from heat and stir in the lemon juice.
Assembling the Traybake
Arrange half of the sliced potatoes in an overlapping pattern in the bottom of the prepared baking dish. Pour half of the cream and leek mixture over the potatoes, spreading it evenly.
Layer the remaining potatoes over the cream mixture, then pour the rest of the sauce over the top, making sure it reaches into all the corners of the dish.
Initial Baking Phase
Cover the dish tightly with aluminum foil and bake for 45 minutes. The potatoes should be tender when pierced with a knife, and the cream should be bubbling around the edges.
Remove the foil and continue baking for 15-20 minutes more, until the top is golden brown and the sauce has reduced and thickened considerably.
Adding the Salmon
Remove the dish from the oven and nestle the salmon fillets on top of the potatoes and leeks. The residual heat and steam will begin cooking the salmon gently.
If using Gruyere cheese, sprinkle it around the salmon fillets at this point. The cheese will melt and become golden during the final baking phase.
Final Cooking Phase
Return the dish to the oven and bake for another 12-15 minutes, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145 degrees.
The salmon should be opaque throughout but still moist and tender. Be careful not to overcook, as salmon can become dry very quickly.
Resting and Finishing
Remove the traybake from the oven and let it rest for 5 minutes before serving. This allows the cream sauce to thicken slightly and makes serving easier.
Sprinkle the remaining fresh dill and chopped parsley over the entire dish for color and fresh flavor that complements the rich cream sauce perfectly.
Serving and Presentation
Serve the traybake directly from the baking dish, using a large spoon to portion the creamy potatoes and leeks alongside each salmon fillet. Make sure each serving gets plenty of the flavorful cream sauce.
Garnish individual plates with additional fresh herbs and provide lemon wedges on the side for those who want extra brightness to cut through the richness.
Wine Pairing and Accompaniments
This rich, creamy dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, which provides acidity to balance the cream sauce. A light Chardonnay also works well with the salmon.
Serve with a simple green salad or steamed asparagus to add color and freshness to the plate. The vegetables provide a nice textural contrast to the creamy traybake.
Make-Ahead and Storage Tips
The potato and leek base can be assembled up to 4 hours ahead and refrigerated before adding the salmon. Simply bring to room temperature for 30 minutes before the final baking phase.
Leftovers will keep in the refrigerator for up to 3 days and can be reheated gently in a low oven. The salmon may be slightly more cooked after reheating, but the dish will still be delicious.
Customization Ideas
Try substituting other firm fish like cod or halibut for the salmon, adjusting the cooking time as needed. You can also add other vegetables like cherry tomatoes or asparagus spears during the last 15 minutes of baking.
For a lighter version, substitute half the heavy cream with whole milk, though the sauce won’t be quite as rich and luxurious as the original version.
