Crisp-Skin Wild King Salmon over Leeks and Chanterelles with Roasted Delicata Squash

Crisp-Skin Wild King Salmon

Cooking mostly on the skin side renders the fat and crisps the skin while protecting the delicate flesh. Dry skin and steady contact with the pan matter more than very high heat.

Ingredients

• 4 6-ounce portions skin-on wild king salmon, scaled and pin bones removed
• 1 1/2 tablespoons ghee
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 4 wedges lemon, for serving

Instructions

1. Pat the salmon thoroughly dry, particularly the skin. Season with salt just before cooking and put the pepper on the flesh side.
2. Heat a large heavy skillet over medium-high heat. Add the ghee; when shimmering, lay in the salmon skin-side down, working in batches if necessary. Press gently with a fish spatula for the first 20–30 seconds to keep the skin flat.
3. Reduce to medium and cook for 6–9 minutes, until the skin is crisp, releases readily, and the sides have turned opaque about two-thirds of the way up.
4. Turn carefully and cook on the flesh side for 2–4 minutes more, adjusting for thickness. Check the thickest part with an instant-read thermometer; for fully cooked salmon, bring the center to 145°F. If thick pieces need longer, lower the heat to avoid scorching.
5. Transfer skin-side up to a warm plate and rest briefly, uncovered. Serve promptly with the lemon wedges.

Notes

• Do not cover the cooked fish or spoon vegetable juices over its skin; trapped steam softens the crust.

Sautéed Leeks and Chanterelles

Browning the chanterelles before softening the leeks keeps the mushrooms savory rather than steamed. A small splash of water loosens the pan juices into a light coating without making a heavy sauce.

Ingredients

• 12 ounces chanterelles
• 3 medium leeks, white and light green parts only
• 2 tablespoons ghee, divided
• 1 clove garlic, finely chopped
• 1/4 cup water, plus more as needed
• 2 teaspoons fresh lemon juice, plus more to taste
• 2 tablespoons chopped flat-leaf parsley
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Trim the mushrooms and brush away grit; briefly rinse particularly dirty ones and dry thoroughly. Leave small chanterelles whole and tear or halve larger ones lengthwise.
2. Halve the leeks lengthwise, slice into 1/4-inch half-moons, and wash well in a bowl of water. Lift out and drain thoroughly.
3. Heat a wide skillet over medium-high heat with 1 tablespoon ghee. Add the mushrooms in a loose layer, working in batches if needed. Cook for 6–9 minutes, letting released moisture evaporate and the edges turn golden. Transfer to a bowl.
4. Lower the heat to medium-low and add the remaining ghee, leeks, and salt. Cook for 8–10 minutes, stirring, until soft and silky but not darkly browned. Add a splash of water if they begin to catch.
5. Add the garlic and cook for 30 seconds. Return the mushrooms and add the measured water, scraping up the browned bits. Simmer for 2–3 minutes, until the vegetables are tender and glossy with very little free liquid.
6. Fold in the lemon juice, parsley, and pepper. Taste for salt and acidity; keep warm over very low heat.

Notes

• If the mixture becomes watery, reduce it uncovered before plating. If it dries out while waiting, loosen it with a tablespoon of water.

Roasted Delicata Squash

A hot oven and uncrowded baking sheet give delicata deeply browned cut faces while its thin skin becomes tender. The squash needs no added sweetener.

Ingredients

• 2 medium delicata squash, about 2 pounds total
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped flat-leaf parsley, optional garnish

Instructions

1. Heat the oven to 425°F. Scrub the squash, trim the ends, halve lengthwise, and scoop out the seeds. Leave the skin on and cut into 1/2-inch-thick crescents.
2. Toss with the olive oil, salt, and pepper. Spread cut-side down on a large rimmed baking sheet, using a second sheet if needed to prevent crowding.
3. Roast for 15–20 minutes, until the undersides are deeply golden. Turn and roast for another 10–15 minutes, until browned on both sides and tender when pierced.
4. Taste for salt and scatter with parsley, if using, just before serving.

Notes

• Let the cut faces develop a dark golden crust, but remove individual pieces early if their edges begin to burn.

Overall Timing / Workflow

The squash roasts while the vegetable bed cooks, leaving the salmon for the final minutes so its skin reaches the table crisp.

Instructions

1. 0:00 — Heat the oven to 425°F. Prepare and season the squash.
2. 0:10 — Put the squash in the oven. Clean and cut the leeks and chanterelles.
3. 0:20 — Begin browning the mushrooms, then soften the leeks. Turn the squash when its underside is well browned.
4. 0:30 — Dry and season the salmon. Start searing it in a separate skillet while finishing the leek-and-chanterelle mixture.
5. 0:40 — Check the squash and keep the vegetables warm. Finish the salmon to the desired safe doneness.
6. 0:45–0:50 — Plate the vegetables and squash, add the salmon skin-side up, and serve immediately.

Notes

• Allow about 45–55 minutes total, depending on knife work and the thickness of the salmon.

Plating

The leeks and mushrooms form a moist bed beneath the fish while the squash remains separate enough to retain its browned edges.

Instructions

1. Spoon the leeks and chanterelles onto warm plates or a large serving platter, including their light pan juices.
2. Set the salmon on top, skin-side up, keeping the skin clear of the juices.
3. Arrange the delicata crescents alongside in a loose pile. Serve lemon wedges on the side.

Leftover Path

Separating the fish from the vegetables makes gentle reheating easier and prevents the squash from soaking up excess moisture.

Instructions

1. Refrigerate the salmon, leek-and-chanterelle mixture, and squash in separate airtight containers within 2 hours. Use within 3 days.
2. For a cold lunch, flake the salmon over the vegetables and squash and brighten with fresh lemon juice.
3. For a warm meal, heat the vegetables in a skillet with a splash of water and warm the squash in a 375°F oven. Reheat the salmon gently, loosely covered in a 300°F oven, until it reaches 165°F; avoid holding it hot, which dries the flesh.

Notes

• The salmon skin is best freshly cooked and will soften during storage.