Baked Boursin Salmon Fillets (Printable)

Tender salmon baked with garlic-herb Boursin cheese for a rich, flavorful main dish ready in 30 minutes.

# What You 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:

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 -
  • The Boursin creates an incredibly creamy, flavorful crust that keeps the salmon moist
  • It takes literally five minutes of prep but tastes like something from a nice restaurant
  • The garlic and herb seasoning is already perfectly balanced in the cheese
02 -
  • Overcooked salmon is tragic. Start checking at 15 minutes, even if it looks underdone. The fish continues cooking after it leaves the oven.
  • The Boursin layer should be golden and bubbly, not browned or separated. If it is getting too dark, tent the pan with foil for the last few minutes.
  • Skin-on salmon is more forgiving. The skin acts as a little shield, keeping the flesh moist even if you accidentally leave it in a minute too long.
03 -
  • Let the salmon rest for two minutes before serving. This helps those juices redistribute and makes for much more tender fish.
  • If you want extra crispy bits, broil for one to two minutes at the very end. Watch it closely though, that cheese goes from golden to burned fast.

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