Baked Boursin Salmon (Printable version)

Succulent salmon fillets topped with creamy Boursin cheese, baked until golden and bubbling. Ready in 30 minutes.

# 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 tablespoons heavy cream

→ Vegetables & Aromatics

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

→ Pantry & Spices

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

# How to Prepare:

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 advice:

01 -
  • The Boursin melts into this dreamy sauce that keeps the salmon impossibly moist
  • It looks fancy enough for dinner guests but comes together in under 30 minutes
  • You probably have everything you need except the Boursin itself
02 -
  • Dry your salmon really well before starting, or the seasoning won't stick properly
  • The cheese will brown faster than you expect, so check at 15 minutes even if you want to go longer
  • You can prep everything hours ahead and just bake when you're ready to eat
03 -
  • Broil for one to two minutes at the end if you want that gorgeous golden crust on top
  • Thin salmon fillets will cook faster than thick ones, so adjust your time accordingly

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