Boursin Herb Salmon (Printable)
Salmon fillets baked with creamy garlic herb Boursin, fresh chives, dill and lemon zest until perfectly golden.
# What You’ll Need:
→ Fish
01 - 4 skinless salmon fillets, about 5 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 Make It:
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, skin-side down. Brush each fillet lightly with olive oil and season generously with salt and pepper.
03 - In a mixing bowl, combine the Boursin cheese with chopped chives, dill, and lemon zest. Stir until smooth and well incorporated.
04 - Spread the Boursin herb mixture generously over the top of each salmon fillet, ensuring even coverage.
05 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork and the cheese topping turns lightly golden.
06 - Serve hot with fresh lemon wedges alongside steamed vegetables or rice.
# Expert Tips:
01 -
- The Boursin melts into a golden herb flecked crust that makes people think you spent far more time than you actually did.
- It is genuinely a ten minute prep situation that tastes like a dinner party centerpiece.
- Gluten free without any awkward substitutions or missing textures.
02 -
- Do not skip patting the salmon dry because wet fish makes the cheese slide right off instead of forming that beautiful golden cap you are after.
- Check the salmon at 14 minutes if your fillets are on the thinner side because overcooked salmon under Boursin is still overcooked salmon.
03 -
- Take the Boursin out of the fridge ten minutes before you need it so it softens enough to spread smoothly without tearing the fish surface.
- If you want a more defined crust, pop the salmon under the broiler for the last 90 seconds but watch it like a hawk because the line between golden and burnt is very thin.