Boursin Cheese Baked Salmon (Print Page)

Creamy Boursin-topped salmon fillets baked with fresh herbs and lemon zest for an elegant French-inspired meal.

# What You 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 (200°C). Line a baking tray with parchment paper.
02 - Pat the salmon fillets dry and place 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 the chopped chives, dill, and lemon zest. Stir until smooth and well incorporated.
04 - Spread the Boursin mixture generously and evenly over the top of each salmon fillet, covering the surface completely.
05 - Bake for 15–18 minutes, or until the fish flakes easily with a fork and the cheese topping is lightly golden.
06 - Serve hot alongside fresh lemon wedges and your choice of sides such as steamed vegetables or rice.

# Expert Tips:

01 -
  • The Boursin melts into a golden herb flecked crust that makes people think you spent hours, not minutes.
  • Its naturally gluten free and requires exactly one baking tray, which means cleanup is almost nonexistent.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Overcooking salmon is the fastest way to ruin this dish, so start checking at 14 minutes and pull it when it just barely flakes.
  • Let the Boursin sit at room temperature for ten minutes before mixing, otherwise you will fight with cold stiff cheese and end up with uneven lumps on your fish.
03 -
  • A sprinkle of crushed pink peppercorns over the cheese before baking adds a floral heat that makes people ask what your secret is.
  • If your salmon pieces vary in thickness, tuck the thin ends under themselves so the whole fillet is roughly the same height and everything finishes at the same time.

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