Baked Boursin Salmon (Printable)

Succulent salmon fillets smothered in creamy Boursin cheese, baked until golden and bubbling for an elegant main dish ready in 30 minutes.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on, pin bones removed

→ Cheese & Dairy

02 - 1 package (5.2 oz) Boursin garlic & fine herbs cheese
03 - 2 tbsp heavy cream

→ Vegetables & Aromatics

04 - 1 small lemon, thinly sliced
05 - 2 tbsp fresh chives, chopped
06 - 1 tbsp fresh dill, chopped (optional)

→ Pantry & Spices

07 - 1 tbsp olive oil
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp crushed red pepper flakes (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
03 - Drizzle olive oil over the salmon. Season each fillet with salt, black pepper, and crushed red pepper flakes if using.
04 - In a small bowl, combine the Boursin cheese and heavy cream. Mix until smooth and spreadable.
05 - Evenly spread the Boursin mixture over the top of each salmon fillet.
06 - Arrange lemon slices over and around the salmon.
07 - Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the cheese topping is bubbling and lightly golden.
08 - Remove from the oven. Sprinkle with chopped chives and dill before serving.

# Expert Tips:

01 -
  • Ready in about 30 minutes from start to finish
  • The creamy Boursin topping keeps the salmon incredibly moist
  • Looks impressive but requires almost zero technique
02 -
  • Dry the salmon thoroughly before seasoning, or the oil and seasonings will slide right off
  • Let the Boursin sit at room temperature for 10 minutes to make mixing easier
  • The salmon is done when it flakes easily but still looks slightly translucent in the center
03 -
  • Buy the best salmon you can find, since the flavor really comes through
  • Room temperature salmon cooks more evenly than cold straight from the fridge

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