Slow Roasted Sockeye Salmon with Leeks and Lemon
Recipes
Slow Roasted Sockeye Salmon with Leeks and Lemon
October 23rd, 2026
Vilda Gonzalez
Sockeye is much leaner and a bit thinner than other salmon species. It benefits from a gentle cook at a low heat, which acts as insurance from overcooking and allows the fish to stay supple. It also benefits from an added cushion of extra fat, helping to add a welcome richness. This recipe provides both. The lemony leeks act as a moisture barrier, protecting the fish from drying out while also bringing lots of flavor. The most laborious step is slicing the leeks, which will at first feel like an impossible mountain, but eventually cooks down into a tidy little pile.
Ingredients
- 3 medium leeks, green leafy parts removed, halved lengthwise and thinly sliced
- 3 Tbsp olive oil
- 2 Tbsp unsalted butter
- Fine sea salt to season
- Zest of one lemon
- 2 tsp lemon juice, from approximately ½ a lemon
- 1 side Seremoni Grade Sockeye Salmon
- Freshly ground black pepper
Preheat the oven to 250°F. Line a sheet tray with parchment paper.
Place a wide-rimmed saute pan over medium-low heat. Add the olive oil and butter. When the butter has fully melted, add the sliced leeks, season with a generous pinch of salt, and stir to coat the leeks in fat. Cook, stirring every few minutes, until the leeks have fully softened.
After about 8 minutes, the leeks will have softened and begun to take on a bit of color - at this point, begin stirring more frequently to prevent burning and cook until the leeks are golden and jammy, another 2 to 4 minutes. Take off the heat and season with the lemon zest and juice.
Pat the sockeye dry with a paper towel, then transfer it to the prepared sheet tray. Season with 1 teaspoon of salt and 20 grinds of black pepper. Cover the entire surface area of the fish with the jammy leeks. Bake for 16-20 minutes, depending on how cooked you like your salmon.
Flake apart into large chunks for easy serving, and to reveal the beautiful scarlet color within.