Creamy Boursin Baked Salmon (Printable)

Salmon fillets baked with creamy garlic herb Boursin, fresh chives and lemon zest for an effortless elegant dinner.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, about 5.3 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 (optional)
07 - Zest of 1 lemon

→ To Serve

08 - Lemon wedges

# How-To Steps:

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, presentation side up. Brush each fillet lightly with olive oil and season with salt and pepper.
03 - In a mixing bowl, combine the Boursin cheese with chives, dill, and lemon zest until smooth and evenly incorporated.
04 - Spread the Boursin mixture generously over the top of each salmon fillet, covering the surface evenly.
05 - Bake 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 Advice:

01 -
  • The Boursin melts into a golden, herb studded crust that makes the salmon look like it came from a restaurant kitchen.
  • It requires exactly one bowl, one baking tray, and zero culinary training to pull off beautifully.
  • Gluten free guests will finally stop feeling like an afterthought at your dinner table.
02 -
  • Overcooking salmon by even two minutes turns silky into chalky, so start checking at the 15 minute mark and pull it when the center is just barely translucent.
  • Cold Boursin straight from the fridge will not spread smoothly, so let it sit out for ten minutes before mixing.
03 -
  • Patting the salmon bone dry before oiling is the single step that determines whether the topping sits proudly on top or slides off into a puddle.
  • Zest the lemon directly over the cheese bowl so the fragrant oils fall right in rather than drying out on a cutting board.

Go Back