Boursin Salmon Main Course (Print Version)
Salmon fillets baked with creamy garlic-herb Boursin cheese, fresh chives and lemon zest for an elegant French main course.
# 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 with salt and pepper.
03 - In a bowl, combine the Boursin cheese with chopped chives, dill, and lemon zest. Mix until smooth and well incorporated.
04 - Spread the Boursin mixture generously and evenly over the top of each salmon fillet.
05 - Bake 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 Tips:
01 -
- The Boursin melts into a golden, herbaceous crust that makes people think you spent hours when you barely lifted a fork.
- It transforms ordinary salmon into something worthy of a dinner party with almost zero effort.
02 -
- Overbaking by even two minutes turns the Boursin from golden and luscious to rubbery, so start checking at the 14 minute mark.
- Patting the salmon completely dry before oiling is the difference between the cheese staying put or sliding off into a puddle.
03 -
- Take the Boursin out of the refrigerator 15 minutes before mixing so it softens enough to spread without tearing the fish.
- A chilled Sauvignon Blanc or Chardonnay beside this dish turns a Tuesday dinner into something worth remembering.