Boursin Baked Salmon Fillets (Print)

Salmon fillets crowned with creamy herb Boursin cheese, baked until flaky and golden. A quick French-inspired dinner.

# What You Need:

→ Fish

01 - 4 salmon fillets, skinless (about 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
07 - Zest of 1 lemon

→ To Serve

08 - Lemon wedges

# How to Make:

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 finely chopped chives, dill, and lemon zest. Stir until smooth and well incorporated.
04 - Spread the Boursin herb mixture generously and evenly over the top of each salmon fillet, covering the surface completely.
05 - Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the cheese topping is lightly golden.
06 - Serve immediately while hot, accompanied by fresh lemon wedges and your choice of sides such as steamed vegetables or rice.

# Expert Advice:

01 -
  • The Boursin melts into a fragrant golden crust that makes the salmon taste like it came from a Parisian bistro.
  • It requires exactly one bowl and one baking tray, which means cleanup is almost nonexistent.
  • Even people who are unsure about fish tend to go back for seconds when Boursin is involved.
02 -
  • Overbaking salmon is the fastest way to ruin this dish, so start checking at the 15 minute mark and pull it out as soon as it flakes.
  • If your Boursin is cold from the fridge it will tear the salmon when you try to spread it, so always soften it first.
03 -
  • Let the salmon rest for two minutes after baking so the juices redistribute and the cheese topping settles.
  • Double the Boursin mixture and keep half in the fridge for spreading on crackers the next day.

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