Boursin Baked Salmon (Printable View)
Baked salmon fillets with creamy Boursin cheese, fresh herbs and lemon zest. Ready in 30 minutes.
# Ingredient List:
→ Fish
01 - 4 skinless salmon fillets, approximately 5 oz each
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Topping
04 - 3.5 oz Boursin cheese (garlic & fine herbs flavor)
05 - 2 tbsp fresh chives, finely chopped
06 - 1 tbsp fresh dill, chopped (optional)
07 - Zest of 1 lemon
→ To Serve
08 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Pat the salmon fillets dry with paper towels and arrange them on the prepared tray, presentation side up. Brush each fillet lightly with olive oil and season generously with salt and freshly ground black pepper.
03 - In a mixing bowl, combine the Boursin cheese with chopped chives, dill, and lemon zest. Stir until smooth and well blended.
04 - Spread the Boursin mixture generously and evenly over the top of each salmon fillet, covering the entire surface.
05 - Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the cheese topping turns lightly golden.
06 - Transfer the salmon to serving plates and garnish with fresh lemon wedges. Pair with steamed vegetables or rice as desired.
# Expert Suggestions:
01 -
- It transforms a simple weeknight salmon dinner into something that tastes like it came from a French bistro with almost zero extra effort.
- The creamy herb topping keeps the fish incredibly moist so even if you are prone to overcooking salmon this one forgives you beautifully.
02 -
- If the Boursin is cold from the fridge it will tear the salmon when you try to spread it, so always soften it first or dollop it in small spoonfuls and gently pat it flat.
- A sprinkle of crushed pink peppercorns over the topping before baking adds a floral heat that quietly changes the whole character of the dish.
03 -
- Check the Boursin label if you are cooking for someone with allergies because some varieties contain traces of nuts or soy beyond the obvious dairy.
- The difference between good and unforgettable here is using a microplane for the lemon zest so the shreds are impossibly fine and melt right into the cheese.