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Baked Boursin salmon easy 20-minute dinner 4 salmon fillets 6 ounces each patted dry placed baking dish drizzled 1 tablespoon olive oil 1 tablespoon minced garlic 2 tablespoons old style Dijon mustard 2 tablespoons lemon juice salt pepper rubbed, baked 425°F 10-12 minutes cooked through, Boursin sauce saucepan butter melted 1 cup chicken stock whisked 5.2-ounce Boursin Garlic Fine Herbs package simmered few minutes thickened lemon juice stirred, poured over cooked salmon pan juices combined fresh parsley garnish lemon slices served

Baked Boursin Salmon

Salmon fillets topped with softened Boursin Garlic and Fine Herbs cheese blended with lemon zest, then baked at high heat until the cheese forms a golden, creamy herb crust over perfectly flaky fish. A fast, elegant seafood dinner ready in 25 minutes with one pan and minimal cleanup.
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Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets (6 oz each) salmon, skin-on or skinless
  • 1 package (5.2 oz) Boursin Garlic and Fine Herbs cheese, softened
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp flaky sea salt
  • fresh dill or parsley for garnish
  • lemon wedges for serving

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • Small mixing bowl
  • Pastry Brush

Method
 

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
  2. Pat salmon fillets dry. Brush with olive oil, season with garlic powder, pepper, and salt. Place skin-side down on the pan.
  3. Mix softened Boursin with lemon zest until smooth. Spread evenly over the top of each fillet about 1/4 inch thick. Squeeze lemon juice lightly over the top.
  4. Bake 14 to 18 minutes until cheese is golden at the edges and salmon flakes easily at the thickest point.
  5. Garnish with fresh dill or parsley and serve with lemon wedges.

Notes

  • Soften Boursin to room temperature before spreading for a smooth, even crust.
  • Pat salmon completely dry before seasoning - surface moisture prevents the crust from browning.
  • Use fillet thickness as the timing guide, not a fixed number - check at 14 minutes for thin pieces.
  • Add 2 tbsp panko to the Boursin mixture for a crunchier crust variation.
  • Reheat leftovers at 275°F covered for 12 to 15 minutes to avoid drying out the fish.