Dinner

Creamy Salmon, Leek & Potato Traybake Recipe

ByLuna Ryder January 4, 2026January 4, 2026

Introduction

This creamy salmon, leek, and potato traybake is a comforting and simple dish perfect for busy weeknights. Tender potatoes layered with a rich leek and cream sauce, topped with succulent salmon, make for a delightful one-pan meal.

A rectangular metal tray filled with two large, soft pink salmon fillets on top of a bed of creamy light green and white cooked leeks, surrounded by roasted small round golden brown potatoes with a slightly crispy texture; chopped green herbs are sprinkled over the salmon and vegetables. The tray is placed on a white marbled surface with two forks resting on a grey cloth napkin above it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g baby potatoes, thickly sliced
2 tbsp olive oil
1 leek, halved, washed and sliced
1 garlic clove, crushed
70ml double cream
1 tbsp capers, plus extra to serve
1 tbsp chives, plus extra to serve
2 skinless salmon fillets
Mixed rocket salad, to serve (optional)

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Bring a medium pan of water to the boil, add the sliced potatoes, and cook for 8 minutes. Drain them and leave to steam-dry in a colander for a few minutes.
Step 2: Toss the potatoes with half of the olive oil and plenty of seasoning in a baking tray. Place the tray in the oven for 20 minutes, tossing the potatoes halfway through cooking.
Step 3: While the potatoes cook, heat the remaining oil in a frying pan over medium heat. Add the sliced leek and fry for about 5 minutes until it begins to soften.
Step 4: Stir in the crushed garlic and cook for 1 minute. Then add the double cream, capers, and 75ml of hot water. Bring the mixture to a boil, then stir in the chopped chives.
Step 5: Increase the grill to high. Pour the creamy leek mixture over the potatoes evenly in the baking tray. Place the salmon fillets on top.
Step 6: Grill for 7 to 8 minutes, or until the salmon is just cooked through.
Step 7: Serve the traybake topped with extra chives and capers. Add a mixed rocket salad on the side if desired.

Tips & Variations

Use other firm white fish fillets like cod or haddock if you prefer a milder flavor.
Adding a squeeze of lemon juice over the salmon before grilling brightens the dish.
To make it dairy-free, substitute double cream with coconut cream or a plant-based alternative.
For extra texture, sprinkle some toasted breadcrumbs on top before grilling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to maintain the creamy texture without drying out the salmon. Avoid using a microwave to prevent overcooking.