45-Min One-Pot Salmon Bake, Creamy Comfort Made Simple

You know those nights when you just can’t face a sink full of dishes? That’s when my One-Pot Salmon, Leek & Potato Bake saves the day! I’ve been making this creamy, comforting dish since my college days; it’s the perfect solution when you want something fancy-tasting but dead simple. The magic happens when leeks soften into sweetness, potatoes soak up all that herby cream, and salmon turns melt-in-your-mouth tender, all in one pan. Less cleanup means more time to actually enjoy your meal (or let’s be real, collapse on the couch).

Why You’ll Love This One-Pot Salmon, Leek & Potato Bake

Trust me, this dish is a game-changer for busy nights. Here’s why it’s become my go-to:

• One pan wonder: No juggling multiple pots, everything bakes together in one dish (hello, easy cleanup!)
• Creamy comfort: The mustard-infused cream sauce coats every bite without feeling heavy
• Perfectly balanced: You get protein, veggies, and carbs all in a single scoop
• Weeknight magic: From fridge to table in under 45 minutes, ideal when you’re hangry
• Leftover hero: Tastes even better the next day as flavors meld (if it lasts that long!)

It’s the dish I make when I want to feel fancy but can’t deal with fuss.

Ingredients for One-Pot Salmon, Leek & Potato Bake

Here’s what you’ll need to make this creamy dream come together: just a handful of simple ingredients that create something way more than the sum of their parts. I always say: better ingredients mean better flavor, so don’t skimp on quality here!

For the Bake:

• 500g potatoes, thinly sliced (I like Yukon Golds for their buttery texture, but any waxy potato works)
• 2 leeks, sliced (white and light green parts only, give ’em a good rinse to remove any hidden grit!)
• 4 skinless salmon fillets (about 150g each, look for that vibrant pink color and fresh ocean smell)
• 200ml heavy cream (the good stuff, this makes the sauce luxuriously rich)
• 1 tbsp Dijon mustard (my secret weapon, adds just the right tang to cut through the creaminess)
• 1 tsp dried dill (or 1 tbsp fresh if you’ve got it, that herbal pop is everything)
• Salt and pepper to taste (don’t be shy, this is where you build layers of flavor)

See? Nothing crazy or hard to find. Just real, simple ingredients that do all the heavy lifting for you. Now let’s get cooking!

Equipment Needed

Here’s the beautiful part: you barely need any gear for this recipe! Just grab:

• A large ovenproof baking dish (mine’s about 9×13 inches, big enough to fit everything in a single layer without crowding)

That’s it! No fancy gadgets, no special tools. Just one trusty dish to create magic.

How to Make One-Pot Salmon, Leek & Potato Bake

Alright, let’s get cooking! This is where the magic happens, that moment when a few simple ingredients transform into something spectacular. Follow these easy steps, and you’ll have dinner on the table before you know it.

Step 1: Prep the Oven and Vegetables

First things first, crank that oven to 375°F (190°C). While it’s heating up, grab your potatoes and leeks. Layer them in your baking dish like you’re building flavor lasagna, potatoes first, then leeks. Don’t worry about making it perfect, just spread them out evenly so everything cooks at the same rate.

Step 2: Arrange the Salmon

Now for the star of the show! Nestle those beautiful salmon fillets right on top of your veggie foundation. Give them some space to breathe, no overlapping or they won’t cook evenly. I like to tuck them in snug like they’re in a cozy potato-leek bed.

Step 3: Mix the Cream Sauce

Here’s where the real flavor happens. In a bowl (or heck, I’ve used a measuring cup in a pinch), whisk together the cream, Dijon mustard, dill, and a good pinch of salt and pepper. Taste it, that tangy, herby goodness will make you want to drink it straight! Pour it all over your creation, letting it seep into every nook and cranny.

Step 4: Bake to Perfection

Into the oven it goes! Set your timer for 25 minutes, that’s usually perfect for my oven. You’ll know it’s done when the salmon flakes easily with a fork and the potatoes are tender (test with a knife). If the top isn’t golden yet, give it another 5 minutes. The smell will drive you crazy. Resist the urge to open the oven door too much!

Tips for the Best One-Pot Salmon, Leek & Potato Bake

Listen up, friends, these little tricks make all the difference between good and knock-your-socks-off amazing. I’ve learned them through years of testing (and a few kitchen disasters!):

• Potato perfection: Slice ’em thin (about ¼ inch) and even, a mandoline helps if you have one, but be careful with those fingers!
• Dry that salmon: Pat fillets with paper towels before baking; extra moisture means less browning
• Check early: Start testing at 25 minutes, salmon should flake easily but still look juicy
• Rest time: Let it sit for 5 minutes after baking, the sauce thickens up beautifully

Remember, great cooking isn’t about being perfect; it’s about paying attention to these little details that add up to big flavor.

Ingredient Substitutions & Notes

Okay, let’s talk swaps! While I love the original combo, here are my tested tweaks when you’re in a pinch:

• Fresh dill: Use 1 tbsp chopped fresh instead of dried; the flavor pops!
• Cream alternatives: Crème fraîche or half-and-half work (though the sauce will be thinner)
• Mustard swap: Whole grain mustard adds nice texture if you’re out of Dijon

One warning: don’t try substituting the salmon! The bake time and sauce balance are perfect for fish. Chicken would overcook, and veggies alone wouldn’t soak up that glorious cream sauce, right?

Serving Suggestions

This bake is basically begging to be served with something crisp or crunchy on the side! My absolute favorite way is a simple green salad tossed with lemon vinaigrette, that bright acidity cuts through the richness perfectly. Or go full comfort mode with war,m crusty bread to mop up every last drop of that creamy sauce. Honestly though? It’s so satisfying all on its own if you’re feeling lazy (no judgment here!).

Storage & Reheating

Here’s the deal: this bake tastes best fresh, but if you’re lucky enough to have leftovers (rare in my house!), Store them covered in the fridge for up to 2 days. When reheating, go low and slow, microwave at 50% power, or warm in a 300°F oven until just heated through. Whatever you do, don’t blast it with high heat or you’ll end up with rubbery salmon! The potatoes actually soak up more flavor overnight, making day-two bites extra delicious.

Nutrition Information

Just so you know, these numbers are estimates (your ingredients may vary slightly). But here’s the scoop per serving of this cozy bake:

• 420 calories, satisfying but not crazy heavy
• 22g fat (10g saturated), thanks to that luscious cream
• 30g protein, salmon does the heavy lifting
• 25g carbs, mostly from those tender potatoes

Not bad for something that tastes this indulgent, right? Plus, you’re getting a solid dose of potassium and vitamin C from the veggies!

Common Questions About One-Pot Salmon, Leek & Potato Bake

I get asked these all the time. Here are my quick answers to the most common head-scratchers:

• Can I use frozen salmon? Absolutely! Just thaw completely first (overnight in the fridge works best) and pat dry, otherwise it’ll water down your sauce.
• Can I add cheese? Not recommended! Cheese overwhelms the delicate salmon flavor and makes the sauce too heavy. Trust me on this one.
• Why skinless salmon? Skin can get rubbery when baked this way. If you only have skin-on, remove it before serving (it’ll peel right off after cooking).
• Can I prep ahead? Sure! Layer everything except the sauce, cover, and refrigerate up to 4 hours. Add sauce right before baking.
• Too much liquid after baking? No worries, just spoon some over each serving. The potatoes will absorb it as it sits!

If you are looking for more simple weeknight ideas, check out other great recipes on Recipes Loop.

If you enjoy this style of cooking, you might also love our One Pot Salmon, Leek & Pea Fricassee, or perhaps a different take on comfort food like the One Pot Chicken, Leek & Potato Bake.

One-Pot Salmon, Leek & Potato Bake

A simple one-pot dish with salmon, leeks, and potatoes baked together for a flavorful meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: International

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Bake

• 500 g potatoes thinly sliced
• 2 leeks sliced
• 4 salmon fillets skinless
• 200 ml heavy cream
• 1 tbsp Dijon mustard
• 1 tsp dried dill
• salt and pepper to taste

Equipment

• Large ovenproof baking dish

Method

 

1. Preheat the oven to 375°F (190°C).
2. Layer the sliced potatoes and leeks in a large ovenproof baking dish.
3. Place the salmon fillets on top of the potato and leek mixture.
4. In a bowl, mix the heavy cream, Dijon mustard, dried dill, salt, and pepper. Pour over the salmon and vegetables.
5. Bake for 25-30 minutes until the salmon is cooked through and the potatoes are tender.
6. Serve warm.

Notes

You can substitute fresh dill for dried if available. Add a squeeze of lemon before serving for extra freshness.