Boursin Salmon with Herbs (Printer-Friendly)

Salmon fillets baked with creamy Boursin cheese, fresh herbs and lemon zest for an easy elegant dinner.

# What You'll 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

# How to Make It:

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 with salt and pepper.
03 - In a bowl, combine the Boursin cheese with chives, dill, and lemon zest, mixing until smooth and well blended.
04 - Spread the Boursin mixture generously and evenly 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 alongside steamed vegetables or rice.

# Expert Advice:

01 -
  • The entire dish comes together in under thirty minutes, which makes it perfect for those evenings when you want something impressive without the effort.
  • That creamy herb crusted topping makes everyone think you spent far longer than you actually did.
02 -
  • Undercooked salmon with a cold cheese center is what happens when you pile the topping too thick on thin fillets, so adjust your quantities to match the thickness of your fish.
  • Letting the Boursin sit at room temperature for ten minutes before mixing makes it infinitely easier to spread without tearing the salmon surface.
03 -
  • A sprinkle of crushed pink peppercorns over the topping before baking adds a floral heat that takes this from great to unforgettable.
  • Patting the salmon completely dry before adding the oil is the single step that ensures the topping adheres instead of sliding off during baking.

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