Boursin Baked Salmon Fillets (Printable)

Baked salmon fillets with creamy Boursin cheese, herbs and lemon zest for an elegant dinner.

# What You Need:

→ Fish

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

→ Cheese Mixture

03 - 5.3 oz Boursin cheese (Garlic & Fine Herbs or preferred flavor)
04 - 2 tbsp fresh parsley, finely chopped
05 - Zest of 1 lemon

→ Garnish

06 - Lemon wedges
07 - Extra chopped fresh herbs (optional)

# How To Make:

01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and set aside.
02 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper. Arrange them evenly spaced on the prepared baking tray.
03 - In a small mixing bowl, combine the Boursin cheese with finely chopped parsley and lemon zest. Stir until smooth and well blended.
04 - Spread a generous, even layer of the Boursin herb mixture over the top of each salmon fillet, covering the surface completely.
05 - Bake on the center rack for 18 to 20 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.
06 - Remove from the oven and garnish with additional fresh herbs. Serve immediately with lemon wedges alongside.

# Expert Hints:

01 -
  • The Boursin melts into a golden herb flecked crust that makes people think you spent an hour when you barely lifted a spoon.
  • It is genuinely a thirty minute meal from fridge to plate, which means it rescues even the most chaotic weeknight.
02 -
  • Do not skip drying the salmon because excess moisture makes the cheese slide right off instead of forming that gorgeous golden cap.
  • Every oven runs differently, so start checking at 16 minutes if your oven runs hot or your fillets are on the thinner side.
03 -
  • Take the Boursin out of the fridge ten minutes before you need it so it softens and spreads without tearing the fish.
  • A microplane zester gives you the finest lemon zest, which distributes flavor most evenly through the cheese mixture.

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