Boursin Baked Salmon Fillets (Print View)

Salmon fillets baked with creamy garlic herb Boursin, fresh chives, dill and lemon zest for an effortless elegant 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
07 - Zest of 1 lemon

→ To Serve

08 - Lemon wedges

# How-To Steps:

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, presentation side up. Brush each fillet lightly with olive oil and season generously with salt and pepper.
03 - In a mixing bowl, combine the Boursin cheese with chopped chives, dill, and lemon zest until smooth and well blended.
04 - Spread the Boursin herb mixture generously and evenly over the top of each salmon fillet.
05 - Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and the cheese topping is lightly golden.
06 - Serve immediately while hot, accompanied by fresh lemon wedges and your choice of sides such as steamed vegetables or rice.

# Expert Hints:

01 -
  • The cheese does almost all the work for you, turning a plain fillet into something that tastes like it came from a restaurant kitchen.
  • It looks impressive enough for guests but honestly comes together in the time it takes to preheat your oven.
02 -
  • Wet salmon is the enemy of good seasoning, so take the extra thirty seconds to pat those fillets completely dry before you do anything else.
  • Overbaking by even two minutes turns luxurious salmon dry, so start checking at the fifteen minute mark rather than waiting for the timer.
03 -
  • Take the Boursin out of the fridge fifteen minutes before you need it so it softens enough to spread without tearing the fish.
  • Slide the tray onto the middle rack, not the top, because the cheese topping will brown too quickly under direct heat before the salmon cooks through.

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