Boursin Baked Salmon Fillet (Printable)
Baked salmon fillets crowned with herbed Boursin cheese and bright lemon zest for an effortless dinner.
# What You’ll Need:
→ Fish
01 - 4 skinless salmon fillets, about 5 oz each
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)
# 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 season both sides with salt and pepper. Arrange them evenly on the prepared baking tray.
03 - In a small bowl, combine the Boursin cheese with the chopped parsley and lemon zest, mixing until smooth and well blended.
04 - Spread a generous, even layer of the Boursin mixture over the top of each salmon fillet.
05 - Bake for 18 to 20 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.
06 - Transfer to plates, garnish with additional fresh herbs and lemon wedges, and serve immediately.
# Expert Advice:
01 -
- Boursin does all the heavy lifting, so you get a dinner that tastes like you tried way harder than you actually did.
- It goes from fridge to table in thirty minutes flat, which has saved more weeknights than I care to admit.
02 -
- Do not skip patting the salmon dry, because wet fillets make the cheese slide right off instead of forming that beautiful baked layer.
- Start checking at 18 minutes since thin fillets cook much faster and overcooked salmon turns dry no matter how much cheese you pile on.
03 -
- Take the Boursin out of the fridge fifteen minutes early so it softens and spreads like butter rather than tearing at the fish.
- A thin layer of cheese actually tastes better than a thick one because the salmon and herbs get a chance to shine through.