Introduction

Hey friend! Have you ever had one of those nights where you crave something that feels a little fancy, maybe even restaurant-worthy, but you just don’t have the energy for a fuss? Yep, me too! That’s where this Baked Boursin Salmon recipe comes in. It’s pure magic on a plate, but it’s so incredibly simple, you’ll wonder why you didn’t try it sooner. It’s creamy, flavorful, and cooks up in no time – making it the perfect weeknight hero or even a dish impressive enough for guests. Seriously, get ready for happy sighs around the dinner table!

Why You’ll Love This Recipe

Fast: Dinner is on the table in under 30 minutes!
Easy: Mix, spread, bake. That’s pretty much it!
Giftable: Okay, maybe not the salmon itself, but the idea is a gift of time and flavor! 😉
Crowd-pleasing: Who doesn’t love creamy, garlicky, lemony salmon?

Ingredients

Gather ’round, this list is short but mighty! Each ingredient plays a crucial role in creating this flavor bomb.

4 Salmon fillets: Grab your favorites! About 4-6 ounces each works well.
1 Boursin cheese (5.2 oz or similar size): This is the star! The Garlic & Fine Herbs flavor is my go-to, but feel free to experiment! Make sure it’s softened a bit so it’s easy to spread.
2 tbsp Olive oil or melted butter: Adds richness and helps carry those flavors. Either works great!
2 cloves Garlic, minced: Fresh garlic is key here for that little punch.
1 Lemon, zest of: Brightness! Don’t skip this – it adds so much fresh flavor.
1 Lemon, juice of 1 tbsp (plus wedges for serving, optional): A little splash of acidity at the end really wakes everything up.
2 tbsp Parsley, fresh, chopped: For color and a burst of freshness at the finish.
1/2 tsp Salt: Just enough to enhance all those lovely flavors.
1/4 tsp Black pepper: A little warmth.

How to Make It

Alright, let’s get this deliciousness happening! You’ll be amazed at how simple this is.

Prep Your Station: First things first, preheat your oven to 400°F (200°C). Grab a baking dish or a baking sheet and line it with parchment paper or foil for super easy cleanup. Pat your salmon fillets dry with paper towels. This helps them cook nicely and allows the seasoning to stick. Season the salmon all over with the salt and pepper.
Whip Up the Boursin Topping: In a small bowl, combine the softened Boursin cheese, minced garlic, lemon zest, and the olive oil or melted butter. Stir it all together until it’s smooth and creamy. Give it a little taste – maybe a tiny pinch more salt or pepper if you like, but the Boursin is already so flavorful!
Smother That Salmon: Place the seasoned salmon fillets in your prepared baking dish or on the baking sheet. Generously spread the creamy Boursin mixture evenly over the top of each fillet. Don’t be shy!
Bake to Perfection: Pop the dish into your preheated oven. Bake for 12-18 minutes, depending on the thickness of your salmon. You’ll know it’s done when the salmon is opaque and flakes easily with a fork. I like to check mine around the 12-minute mark to make sure I don’t overcook it – nobody wants dry salmon!
Finish and Serve: Once the salmon is perfectly cooked, pull it out of the oven. Squeeze the tablespoon of fresh lemon juice over the top of the fillets and sprinkle with that gorgeous fresh chopped parsley. Serve immediately with your favorite sides – roasted veggies, rice, or a simple salad are perfect companions!

Substitutions & Additions

Want to play around a bit? Here are some ideas to make this recipe your own!

Cheese Swap: Can’t find Boursin? You could try another herbed cream cheese spread, or even soften some regular cream cheese and mix in dried herbs like dill, chives, and a pinch of garlic powder and onion powder.
Herb Heaven: Not a huge parsley fan? Fresh dill or chives would be absolutely divine with the salmon and creamy cheese.
Add a Little Heat: For a tiny kick, sprinkle a pinch of red pepper flakes into the Boursin mixture.
Veggie Power: Want to make it a one-pan meal? Toss some asparagus spears, broccoli florets, or cherry tomatoes with a little olive oil, salt, and pepper and arrange them around the salmon fillets before baking.

Tips for Success

A few little things I’ve learned that help this dish turn out perfectly every time:

Don’t Overcook! Salmon cooks fast. Check it early and often, especially the thinner parts, to avoid dry fish. It should flake easily but still be moist inside.
Room Temp Boursin: Letting the Boursin sit out for 15-20 minutes before mixing makes it much easier to combine with the other ingredients and spread smoothly.
Quality Salmon Matters: Use good quality salmon fillets for the best flavor and texture. Wild-caught often has a stronger flavor, while farmed is milder and often richer. Either works great here!
Parchment or Foil: Seriously, use it! Cleanup is a breeze.

How to Store It

Got leftovers? Lucky you! Baked Boursin Salmon stores pretty well.

Let any leftover salmon cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2-3 days. To reheat, gently warm it in the microwave on a lower power setting or in a covered dish in the oven at a low temperature (around 275°F or 135°C) until just heated through. Be careful not to overheat, or it can dry out.

FAQs

Got questions? I’ve got some quick answers for you!

What flavor of Boursin is best for this recipe?

The Garlic & Fine Herbs flavor is the classic and most popular choice, and it pairs beautifully with salmon and lemon. However, feel free to experiment with other savory Boursin flavors if you like!

Can I use frozen salmon?

Yes, absolutely! Just make sure to thaw the salmon fillets completely in the refrigerator overnight before patting them dry and proceeding with the recipe.

How do I know when the salmon is perfectly cooked?

The easiest way is to gently poke it with a fork at its thickest part. If it flakes easily and is opaque throughout (no longer translucent or raw-looking), it’s done! An internal temperature of 145°F (63°C) is also a reliable indicator.

Can I prepare the Boursin mixture ahead of time?

Yes! You can mix the Boursin cheese, garlic, lemon zest, and oil/butter a day in advance and keep it covered in the refrigerator. Let it soften slightly at room temperature before spreading it on the salmon just before baking.

Absolutely Dreamy Baked Boursin Salmon

A creamy, flavorful, and easy-to-make baked salmon dish featuring Boursin cheese, perfect for a weeknight meal or entertaining guests.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings 4 servings

Equipment

Oven
Baking dish or baking sheet Lined with parchment paper or foil
Small bowl

Ingredients

4 Salmon fillets about 4-6 ounces each
1 Boursin cheese 5.2 oz or similar size; Garlic & Fine Herbs flavor is suggested; softened
2 tbsp Olive oil or melted butter
2 Garlic cloves minced
1 Lemon zest of
1 tbsp Lemon juice from 1 lemon; plus wedges for serving (optional)
2 tbsp fresh Parsley chopped
0.5 tsp Salt
0.25 tsp Black pepper

Instructions

Preheat your oven to 400°F (200°C). Grab a baking dish or a baking sheet and line it with parchment paper or foil for super easy cleanup.
Pat your salmon fillets dry with paper towels. Season the salmon all over with the salt and pepper.
In a small bowl, combine the softened Boursin cheese, minced garlic, lemon zest, and the olive oil or melted butter. Stir it all together until it's smooth and creamy. (Optional: taste and add more salt or pepper if desired).
Place the seasoned salmon fillets in your prepared baking dish or on the baking sheet. Generously spread the creamy Boursin mixture evenly over the top of each fillet.
Bake for 12-18 minutes, or until the salmon is opaque and flakes easily with a fork. Check it around the 12-minute mark to avoid overcooking.
Once the salmon is perfectly cooked, pull it out of the oven. Squeeze the tablespoon of fresh lemon juice over the top of the fillets and sprinkle with the fresh chopped parsley.
Serve immediately with your favorite sides.

Notes

Don't Overcook! Salmon cooks fast. Check it early and often, especially the thinner parts, to avoid dry fish. It should flake easily but still be moist inside.
Room Temp Boursin: Letting the Boursin sit out for 15-20 minutes before mixing makes it much easier to combine with the other ingredients and spread smoothly.
Quality Salmon Matters: Use good quality salmon fillets for the best flavor and texture. Wild-caught often has a stronger flavor, while farmed is milder and often richer. Either works great here!
Cleanup: Using parchment paper or foil makes cleanup a breeze.
Storage: Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 2-3 days.
Reheating: Gently warm in the microwave on a lower power setting or in a covered dish in the oven at a low temperature (around 275°F or 135°C) until just heated through. Be careful not to overheat, or it can dry out.