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.
Equipment
- Oven
- Baking dish or baking sheet Lined with parchment paper or foil
- Small bowl
Ingredients
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.
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.