Boursin Baked Salmon Fillet (Printer-Friendly)

Baked salmon fillets with creamy herb Boursin cheese and lemon zest. Quick, elegant, and full of French flavor.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skinless
02 - Salt and 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 Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Pat the salmon fillets dry and season both sides with salt and pepper. Arrange them evenly on the prepared tray.
03 - In a small bowl, mix Boursin cheese with chopped parsley and lemon zest until smooth and well combined.
04 - Spread a generous layer of the Boursin mixture evenly over each salmon fillet.
05 - Bake for 18 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
06 - Garnish with extra herbs and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The Boursin melts into a golden herb flecked crust that makes the salmon look like it came from a restaurant kitchen.
  • It goes from fridge to table in thirty minutes flat, which means you can pull this off on a weeknight without breaking a sweat.
02 -
  • If the Boursin is cold straight from the fridge it will tear the salmon surface when you try to spread it, so let it soften for ten minutes first.
  • Overbaking by even three minutes turns the cheese topping rubbery and dries out the salmon, so set a timer and check at the 18 minute mark.
03 -
  • Remove the salmon from the fridge fifteen minutes before baking so it cooks evenly instead of being cold in the center while the edges overcook.
  • Broil for the final 90 seconds if you want a slightly browned, crusty top that adds texture contrast to the creamy fish below.

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