Boursin Baked Salmon Fillets (Printable View)
Baked salmon fillets crowned with creamy herb Boursin, fresh chives and lemon zest. Ready in just 30 minutes.
# What You Need:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Boursin 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.
02 - Pat the salmon fillets dry with paper towels and place them on the prepared tray, presentation side up. Brush each fillet lightly with olive oil and season generously with salt and freshly ground black pepper.
03 - In a mixing bowl, combine the Boursin cheese with chopped chives, dill, and lemon zest. Stir until smooth and evenly blended.
04 - Spread the Boursin herb mixture generously and evenly over the top of each salmon fillet, covering the surface completely.
05 - Bake the salmon for 15–18 minutes, or until the fish flakes easily with a fork and the cheese topping is lightly golden.
06 - Serve hot with fresh lemon wedges alongside steamed vegetables or rice.
# Expert Advice:
01 -
- The Boursin melts into a golden herb flecked crust that makes people think you spent hours when you barely lifted a fork.
- It is genuinely a thirty minute meal from fridge to plate, which saved my reputation on more than one weeknight.
02 -
- If the salmon is cold from the fridge it will need the full 18 minutes, so pull it out early if you prefer a shorter bake.
- Watch the topping closely near the end because it goes from golden to brown in what feels like seconds.
03 -
- Dry the salmon thoroughly before adding oil because excess moisture makes the topping slide right off.
- Let the Boursin sit at room temperature for ten minutes before mixing so it blends smoothly without turning gummy.