Baked Boursin Salmon (Print View)

Succulent salmon with creamy Boursin cheese, fresh herbs, and lemon slices, baked until golden and bubbling.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on, pin bones removed

→ Cheese & Dairy

02 - 1 package (5.2 oz) Boursin garlic & fine herbs cheese
03 - 2 tbsp heavy cream

→ Vegetables & Aromatics

04 - 1 small lemon, thinly sliced
05 - 2 tbsp fresh chives, chopped
06 - 1 tbsp fresh dill, chopped (optional)

→ Pantry & Spices

07 - 1 tbsp olive oil
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp crushed red pepper flakes (optional)

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
03 - Drizzle olive oil over the salmon. Season each fillet with salt, black pepper, and crushed red pepper flakes if using.
04 - In a small bowl, combine the Boursin cheese and heavy cream. Mix until smooth and spreadable.
05 - Evenly spread the Boursin mixture over the top of each salmon fillet.
06 - Arrange lemon slices over and around the salmon.
07 - Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the cheese topping is bubbling and lightly golden.
08 - Remove from the oven. Sprinkle with chopped chives and dill before serving.

# Expert Suggestions:

01 -
  • The Boursin melts into this impossibly creamy, savory blanket that keeps the salmon moist
  • You look like you put in serious effort but the entire thing comes together in under thirty minutes
  • The combination of cool cream cheese against warm, flaky fish hits every comfort button
02 -
  • Overcooked salmon is tragic, so start checking at the fifteen minute mark and trust your eyes over the timer
  • The cheese topping stays creamy even after baking, so do not expect it to form a hard crust like a traditional gratin
  • Skin-on salmon holds together better during slicing, though skinless works absolutely fine if that is what you prefer
03 -
  • If you want that golden cheesy crust, slide the pan under the broiler for sixty seconds at the very end, watching it like a hawk
  • A glass of chilled white wine while this bakes is practically mandatory

Go Back