Boursin Baked Salmon Fillet (Printable Version)

Baked salmon with creamy Boursin cheese, herbs and lemon zest — an easy French-inspired dinner in 30 minutes.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skinless
02 - Salt and freshly ground black pepper, to taste

→ Cheese Mixture

03 - 5.3 oz Boursin cheese (Garlic & Fine Herbs or preferred variety)
04 - 2 tbsp fresh parsley, finely chopped
05 - Zest of 1 lemon

→ Garnish

06 - Lemon wedges
07 - Extra chopped fresh herbs (optional)

# 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 season both sides generously with salt and freshly ground black pepper. Arrange them evenly spaced on the prepared baking tray.
03 - In a small mixing bowl, combine the Boursin cheese, finely chopped parsley, and lemon zest. Stir until smooth and well incorporated.
04 - Spread a generous, even layer of the Boursin herb mixture over the top of each salmon fillet, covering the surface completely.
05 - Bake for 18 to 20 minutes, or until the salmon is opaque throughout and flakes easily when tested with a fork.
06 - Remove from the oven, garnish with additional fresh herbs if desired, and serve immediately alongside lemon wedges.

# Helpful Tips:

01 -
  • The Boursin melts into a golden, herbaceous crust that makes the salmon taste like it came from a restaurant, but it takes almost zero effort.
  • Everything cooks on one tray, which means you get an impressive dinner with barely any washing up afterward.
02 -
  • If your salmon fillets vary widely in thickness, fold the thin tail ends under themselves so everything finishes cooking at the same time instead of drying out the thinner pieces.
  • Let the Boursin sit at room temperature for about ten minutes before mixing, because cold cheese is stubborn and will tear the salmon surface as you try to spread it.
03 -
  • Take the salmon out of the fridge about fifteen minutes before cooking so it bakes more evenly from edge to center instead of being overdone outside and cold within.
  • A final drizzle of good olive oil over the plated salmon just before serving adds a silky finish that makes everything taste more luxurious.

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