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Sear-Roasted Wild Salmon with Leek & Artichoke Ragù

Scott Phillips

Servings: 4

Searing the salmon and finishing it in a hot oven yields restaurant-worthy results: a crisp exterior and juicy interior. Serve with jasmine rice.


  • 4 6-oz. skin-on wild salmon fillets (about 1 inch thick), pin bones removed 
  • 1-1/2 lb. fresh baby artichokes (8 to 14) or 1/2 lb. thawed frozen artichoke hearts, quartered
  • 2 Tbs. extra-virgin olive oil
  • 3 medium leeks, white and light green parts only, halved lengthwise, and sliced crosswise 1/2 inch thick (2-1/2 cups)
  • 2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup lower-salt chicken or vegetable broth
  • 1 Tbs. canola oil
  • 1 Tbs. fresh lemon juice
  • 1-1/2 tsp. finely grated lemon zest
  • 2 oz. (4 Tbs.) cold unsalted butter, cut into pieces

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 310
  • Fat (g): 34
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 140
  • Sodium (mg): 250
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 40


  • Position a rack in the center of the oven and heat the oven to 450°F. Pat the salmon dry with paper towels and let sit at room temperature for about 30 minutes.
  • Meanwhile, if using fresh baby artichokes, trim and quarter them.
  • Heat the olive oil in a 12-inch skillet over medium heat. Pat the artichokes dry with paper towels. Add to the skillet along with the leeks and 1 tsp. of the thyme. Season with 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally, until the leeks are translucent but not browned (lower the heat if necessary), about 8 minutes.
  • Add the wine, turn the heat up to medium high, and simmer until nearly evaporated, about 2 minutes. Add the broth and 1/2 cup water, bring to a simmer, and cook, uncovered and stirring occasionally, until the liquid is reduced by half and the artichokes are tender when pierced with a fork, 3 to 5 minutes. Turn the heat down to low, cover, and keep warm.
  • Season the salmon with salt and pepper. Turn on the exhaust fan. Heat the canola oil in a 12-inch ovenproof nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering hot. Add the salmon to the skillet flesh side down and cook, undisturbed, until golden brown, 1 to 2 minutes. With a slotted spatula, turn the fillets over and transfer the skillet to the oven. Roast until cooked to your liking, 2 to 3 minutes for medium rare or about 5 minutes for medium. Use a paring knife to check for doneness; medium-rare salmon will be slightly translucent in the center, and medium salmon will be opaque but juicy (see our visual guide to stages of doneness for salmon). Transfer the salmon to a serving platter.
  • Stir the remaining 1 tsp. thyme, the lemon juice, zest, and butter into the ragù, swirling the pan until the butter is melted. Remove from the heat and season to taste with salt and pepper. Serve the salmon with the ragù.


Rate or Review

Reviews (2 reviews)

  • SLOcooker | 05/11/2018

    This Ragu is truly amazing. Got rave reviews from guests! This is going on a favorites list.

  • tlamo | 04/25/2015

    This dish is absolutely delicious. I followed the recipe exactly, except that I used fresh halibut instead of salmon, as fresh salmon - not thawed- is not available right now. The ragout is easy to prepare and we ate almost all of it between the two of us. Sear-roasting is an excellent technique as the fish looked great and stayed moist. We finally can find frozen artichoke hearts in our area and it made the preparation fast and easy. Wonderful flavour and a great combination of flavours

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