Combination of salmon and leeks is a delicious baked dish, perfect for any occasion.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • British
    • Gluten Free

    Baked Scottish Salmon with Creamy Leeks

    Recipe Information

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    1 x 500g half Side Scottish Salmon

    350g Leeks

    50g Scottish Salted Butter

    20ml Scottish Rapeseed Oil

    130g Scottish Soured Cream

    50g Gherkins

    1 x Lemon

    25ml Olive Oil

    3g Fresh Parsley

    ½ tsp Paprika

    Sea Salt and Black Pepper


    Preheat the oven to 200c/400f/gas 6.

    Wash the leeks and cut into medium size chunks.

    Melt the butter in a medium size saucepan and add the rapeseed oil.

    Cook the leeks for around 6/ 7 mins until softened, stirring occasionally.

    Add the sour cream and season with some salt and pepper, cook on a low heat for a few minutes then pour onto a baking sheet.

    Pat the salmon dry and place on the leeks.

    Finely chop the gherkins.

    Grate the rind of half the lemon and add to the chopped gherkin.

    Squeeze the remaining half lemon and add the juice to the olive oil, add the paprika and season with salt and pepper to taste.

    Place the chopped gherkin mix in a line on top of the salmon.

    Drizzle with the lemon and olive oi.

    Bake in the oven for 20 mins.

    Chop the parsley and sprinkle over the salmon to garnish.