Boursin Herb-Crusted Salmon (Print Version)
Salmon fillets baked with creamy Boursin cheese, fresh herbs and lemon zest for an elegant French-inspired meal.
# What You Need:
→ 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. Line a baking tray with parchment paper.
02 - Pat the salmon fillets dry and place them on the prepared tray, skin-side down (or presentation side up if skinless). Brush each fillet lightly with olive oil and season with salt and pepper.
03 - In a bowl, mix the Boursin cheese with chives, dill, and lemon zest until smooth.
04 - Spread the Boursin mixture generously over the top of each salmon fillet.
05 - Bake the salmon for 15–18 minutes, or until the fish flakes easily with a fork and the topping is lightly golden.
06 - Serve hot with fresh lemon wedges and your choice of side (e.g., steamed vegetables or rice).
# Expert Tips:
01 -
- The Boursin melts into a golden herb flecked crust that makes people think you spent hours when you barely lifted a knife.
- It transforms plain salmon into something that feels like a French bistro dinner with almost zero effort.
- Cleanup is just one baking tray, which means more time eating and less time scrubbing.
02 -
- Overcooking salmon by even two minutes turns it from silky and luxurious to dry and crumbly, so start checking at the 14 minute mark and pull it out as soon as it flakes.
- If your Boursin is cold from the fridge it will tear the surface of the fish when you try to spread it, so always let it soften first.
03 -
- Buy the garlic and fine herbs flavor of Boursin rather than plain or pepper varieties because the pre mixed herbs do half your seasoning work for you.
- Slide the baking tray onto the center rack of your oven rather than the top or bottom so the cheese topping browns at the same rate the fish cooks through.