Boursin Topped Baked Salmon (Printable)
Salmon fillets topped with creamy herb Boursin cheese and baked until golden. A quick, elegant French-inspired main course.
# What You'll 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
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 and set aside.
02 - Pat the salmon fillets dry with paper towels and arrange them on the prepared tray, presentation side up. Brush each fillet lightly with olive oil and season evenly with salt and pepper.
03 - In a mixing bowl, combine the Boursin cheese with the chopped chives, dill, and lemon zest. Stir until smooth and well blended.
04 - Spread the Boursin herb mixture generously and evenly over the top of each salmon fillet, covering the full surface.
05 - Bake the salmon for 15 to 18 minutes, or until the fish flakes easily with a fork and the cheese topping is lightly golden.
06 - Remove from the oven and serve hot alongside fresh lemon wedges and your choice of sides such as steamed vegetables or rice.
# Expert Advice:
01 -
- The Boursin melts into the salmon like a built in sauce, so you never need to make a separate one.
- It looks like you tried hard when you barely did, which is the best kind of dinner party trick.
- From fridge to table in thirty minutes means it beats takeout on even the laziest weeknights.
02 -
- Do not overbake because salmon goes from silky to chalky in what feels like thirty seconds, so start checking at the fifteen minute mark.
- Let the Boursin sit at room temperature for ten minutes before mixing so it spreads smoothly instead of tearing the fish surface apart.
03 -
- Crushed pink peppercorns sprinkled over the cheese before baking add a floral heat that no one expects and everyone asks about.
- Check your Boursin label for allergens because some varieties contain trace ingredients you might not anticipate, especially if cooking for guests with dietary restrictions.