Boursin Salmon (Printable Version)

Salmon fillets baked with creamy herb Boursin cheese, fresh chives and lemon zest. Ready in 30 minutes.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skinless
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

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Pat the salmon fillets dry and place them on the prepared tray, skin-side down (or presentation side up if skinless). Brush each fillet lightly with olive oil and season with salt and pepper.
03 - In a bowl, combine the Boursin cheese with chives, dill, and lemon zest. Mix until smooth and well blended.
04 - Spread the Boursin mixture generously over the top of each salmon fillet, covering evenly.
05 - Bake the salmon for 15–18 minutes, or until the fish flakes easily with a fork and the topping is lightly golden.
06 - Serve hot with fresh lemon wedges alongside steamed vegetables or rice.

# Expert Hints:

01 -
  • The creamy Boursin melts into the salmon like a built in sauce, so you never need to drizzle anything extra on top.
  • It goes from fridge to table in thirty minutes flat, which makes it a weeknight hero disguised as dinner party fare.
02 -
  • Overbaking is the fastest way to ruin this dish, so start checking at the 15 minute mark because every oven runs a little differently.
  • Letting the Boursin sit at room temperature for ten minutes before mixing makes it far easier to spread without tearing the salmon surface.
03 -
  • Dry your salmon thoroughly before oiling and seasoning, because excess moisture prevents the cheese topping from adhering properly and can make the base soggy.
  • The difference between a good result and a great one is pulling the fish out the moment it flakes rather than waiting until it looks fully done, since carryover heat finishes the job.

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