Boursin Salmon (Printable Version)
Salmon fillets baked with creamy herb Boursin cheese, fresh chives and lemon zest. Ready in 30 minutes.
# 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. 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 the surface 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 Tips:
01 -
- The Boursin melts into a golden herb flecked crust that makes the salmon taste restaurant worthy without any complicated technique.
- Everything comes together in about thirty minutes, which means you can pull this off on a weeknight and still feel like you treated yourself.
02 -
- Overcooking the salmon is the most common mistake here so start checking at the 14 minute mark because every oven runs differently.
- Letting the Boursin sit at room temperature for ten minutes before mixing makes it much easier to spread smoothly over the fish.
03 -
- Take the salmon out of the fridge about fifteen minutes before cooking so it bakes more evenly from edge to center.
- If you want an extra golden top, pop the fillets under the broiler for the last two minutes but watch them like a hawk because they go from perfect to burnt quickly.