Boursin Topped Baked Salmon (Print version)
Salmon fillets baked with creamy garlic herb Boursin, fresh chives and lemon zest for an elegant French-inspired meal.
# What goes in:
→ 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
# Cooking 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 bowl, combine the Boursin cheese with chives, dill, and lemon zest, mixing until smooth and evenly incorporated.
04 - Spread the Boursin mixture generously over the top of each salmon fillet, coating evenly to the edges.
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.
# Tips from flavorandfeast:
01 -
- The creamy Boursin melts into the salmon like a built in sauce, no extra work required.
- It looks wildly impressive but takes almost zero effort, which is my favorite kind of cooking.
- Leftovers if you ever have them are incredible cold on a baguette the next day.
02 -
- Do not overbake the salmon because it continues cooking from residual heat once you pull it out and dry fish breaks hearts.
- Bring the Boursin to room temperature before mixing so it blends smoothly without tearing the fish when you spread it.
03 -
- Dry your salmon thoroughly before oiling because moisture is the enemy of good texture and even seasoning.
- Start checking for doneness at the 14 minute mark because perfectly cooked salmon is worth the vigilance.