Save This French-inspired baked salmon features a luxurious topping of creamy Boursin cheese blended with fresh parsley and zesty lemon. Ready in under 30 minutes, it's an ideal choice for busy weeknights that still feel special.
Simply spread the herb cheese mixture over seasoned fillets and bake until perfectly flaky. The result is a rich, flavorful dish that pairs beautifully with roasted vegetables or a crisp salad.
The smell of melted herb cheese hitting hot salmon fillets is the kind of thing that makes you close the oven door and just stand there breathing.
A friend brought a wedge of Boursin to a dinner party once and forgot to take it home, so I smeared it on salmon the next night out of pure curiosity.
Ingredients
- 4 salmon fillets (about 150 g each), skinless: Skinless fillets let the cheese layer sit directly against the flesh, creating a golden, savory crust as it bakes.
- Salt and pepper: A simple seasoning on both sides wakes up the fish before the rich cheese takes over.
- 150 g Boursin cheese (Garlic and Fine Herbs): This is the star, so grab your favorite flavor, though the classic garlic herb version was practically made for salmon.
- 2 tbsp fresh parsley, finely chopped: Fresh parsley stirred into the cheese adds a bright green note that dried herbs simply cannot replicate.
- Zest of 1 lemon: Lemon zest cuts through the richness of the cheese and gives the whole dish a clean, vibrant finish.
- Lemon wedges and extra herbs: A squeeze of juice at the end brightens every bite and makes the plate look beautiful.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper so nothing sticks and cleanup is effortless.
- Prep the salmon:
- Pat each fillet dry with paper towels and season both sides with salt and pepper, then lay them out on the tray with a little space between each one.
- Mix the cheese spread:
- In a small bowl, stir the Boursin with chopped parsley and lemon zest until everything is smooth and fragrant.
- Top the fillets:
- Spoon a generous, even layer of the cheese mixture over each fillet, covering the surface from edge to edge.
- Bake until perfect:
- Slide the tray into the oven for 18 to 20 minutes, until the salmon flakes easily with a fork and the cheese is lightly golden on top.
- Finish and serve:
- Scatter extra herbs over the platter if you like and hand around lemon wedges so everyone can squeeze their own.
Save There was a Tuesday when rain hammered the windows and this dish turned a gloomy evening into something worth remembering.
What to Serve Alongside
Steamed asparagus and roasted potatoes are the classic move, but a handful of arugula dressed with olive oil and lemon works just as well when you are short on time.
Swaps and Substitutions
If you cannot find Boursin, any herb and garlic soft cheese will do the job beautifully, and light cream cheese mixed with your own fresh herbs is a lighter alternative that still satisfies.
A Few Last Things to Keep in Mind
This recipe is naturally low carb and pescatarian friendly, so it fits easily into most dinner plans without any adjustments.
- Check your cheese label for allergens if you are serving anyone with sensitivities.
- A microplane zester makes quick work of the lemon peel without scraping the bitter pith.
- Let the salmon rest for two minutes after baking so the juices settle before serving.
Save Sometimes the simplest dinners are the ones people ask for again, and this salmon has a way of becoming that recipe in your rotation.
Recipe FAQs
- → What temperature should I bake salmon at?
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Bake the salmon at 200°C (400°F) for 18-20 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
- → Can I use a different Boursin flavor?
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Yes, any Boursin variety works well. Garlic & Fine Herbs is classic, but Shallot & Chive or Black Pepper can add an interesting twist to the dish.
- → Should I remove the salmon skin before baking?
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Skinless fillets are recommended so the Boursin mixture adheres directly to the flesh. If using skin-on fillets, place them skin-side down and spread the topping on top.
- → What sides go well with this dish?
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Steamed asparagus, roasted baby potatoes, a light green salad, or garlic green beans are all excellent pairings. A crusty baguette also works well for soaking up the creamy juices.
- → Can I prepare the Boursin mixture ahead of time?
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Absolutely. The cheese mixture can be made up to 24 hours in advance and stored covered in the refrigerator. Let it soften slightly at room temperature before spreading over the salmon.
- → Is this dish suitable for a low-carb diet?
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Yes, with only 3 grams of carbohydrates per serving, this dish fits perfectly into low-carb and keto-friendly meal plans while remaining satisfying and flavorful.
