Boursin Cheese Baked Salmon (Printable)

Salmon fillets topped with creamy herb Boursin cheese, baked until perfectly golden and flaky.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Topping

04 - 3.5 oz Boursin cheese (garlic & fine herbs flavor)
05 - 2 tbsp fresh chives, finely chopped
06 - 1 tbsp fresh dill, chopped (optional)
07 - Zest of 1 lemon

→ To Serve

08 - Lemon wedges

# Directions:

01 - Preheat the oven to 400°F (200°C). 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 well incorporated.
04 - Spread the Boursin herb mixture generously and evenly over the top of each salmon fillet.
05 - Bake for 15–18 minutes, or until the salmon 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 Tips:

01 -
  • The creamy cheese topping does all the heavy lifting, so you look like you tried much harder than you actually did.
  • It works beautifully for a Tuesday night but feels fancy enough for company.
  • Cleanup is almost nothing since everything baks on one tray lined with parchment.
02 -
  • Overbaked salmon turns grainy and dry in the center, so pull it when it just starts to flake and remember carryover heat will finish the job.
  • Wet salmon fillets will make the cheese topping slide right off, so do not skip the paper towel step no matter how impatient you are.
03 -
  • A sprinkle of crushed pink peppercorns over the cheese before baking adds a floral heat that surprises people in the best way.
  • If your Boursin is cold from the fridge, microwave it for ten seconds to soften it just enough to spread smoothly without pulling at the fish.

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