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Why It Works
- Searing the salmon first ensures browned, crispy skin.
- Sautéing the leeks guarantees they cook through fully.
- Finishing in the oven in one skillet brings it all together.
This easy recipe for one-skillet salmon with curried leeks delivers perfectly cooked fish with a crispy seared skin. A tangy, refreshing yogurt sauce adds a bright kick.
Recipe Facts
Ingredients
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4 (6-ounce; 170g) skin-on, center-cut salmon fillets
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Kosher salt and freshly ground black pepper
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4 tablespoons (60ml) extra-virgin olive oil, divided
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3 pounds leeks (1.4kg; about 4 medium leeks), white and light green parts only, cut into long, thin strips (about 4 inches by 1/4 inch)
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1 1/2 teaspoons curry powder
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3/4 cup (180ml) yogurt
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1 (4-ounce; 115g) piece English cucumber (from one 10-ounce cucumber), peeled and very finely minced or grated
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1 small clove garlic, minced
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1 packed tablespoon minced fresh herbs, such as mint, dill, and/or parsley
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Juice of 1 lemon, to taste
Directions
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Preheat oven to 325°F (163°C). Dry salmon very well with paper towels, then season all over with salt and pepper. In a large cast iron, carbon steel, or stainless steel skillet, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.
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Cook, pressing gently on back of fillets occasionally to ensure skin makes good contact with pan, until skin releases easily from pan and is crispy, about 6 minutes. Transfer salmon, skin side up, to a platter and set aside.
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Add remaining 2 tablespoons (30ml) oil to skillet and heat over medium-high heat until shimmering. Add leeks and cook, stirring, until they begin to soften and compress (tongs can help move them around more efficiently), about 3 minutes. Add curry powder and stir well to combine. Continue cooking until leeks are very tender, about 6 to 8 minutes longer. Lower heat at any point to prevent scorching. Season with salt and pepper (be careful, as some curry powders contain salt).
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Arrange salmon on top of leeks, skin side up, and transfer to oven. Cook salmon until an instant-read thermometer registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes.
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Meanwhile, in a medium bowl, whisk together yogurt, cucumber, garlic, and herbs. Season with salt and pepper, then add lemon juice, 1 teaspoon at a time, to taste. (Yogurt sauce can also be made in advance and refrigerated up to 5 hours before serving.)
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Transfer salmon and curried leeks to plates and spoon cold yogurt sauce alongside. Serve.
Special equipment
Large (12-inch) cast iron, stainless steel, or carbon steel skillet; offset slotted spatula (fish spatula); instant-read thermometer.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
585 | Calories |
38g | Fat |
24g | Carbs |
39g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 585 |
% Daily Value* | |
Total Fat 38g | 49% |
Saturated Fat 8g | 38% |
Cholesterol 96mg | 32% |
Sodium 547mg | 24% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 12% |
Total Sugars 9g | |
Protein 39g | |
Vitamin C 33mg | 165% |
Calcium 178mg | 14% |
Iron 3mg | 19% |
Potassium 1004mg | 21% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |