Boursin Baked Salmon Fillets (Printable Version)

Baked salmon fillets topped with creamy herbed Boursin cheese and bright lemon zest for an easy French-inspired dinner.

# What You 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 Make It:

01 - Preheat the 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, combine Boursin cheese with chopped parsley and lemon zest, mixing until smooth and well blended.
04 - Spread a generous, even layer of the Boursin mixture over each salmon fillet, covering the top surface completely.
05 - Bake for 18 to 20 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.
06 - Garnish with additional fresh herbs and serve immediately alongside lemon wedges.

# Expert Advice:

01 -
  • The Boursin melts into a golden herb flecked crust that makes people think you spent far more time than you actually did.
  • It transforms plain salmon into something worthy of a dinner party with almost zero effort.
  • Cleanup is remarkably painless since everything bakes on one sheet of parchment paper.
02 -
  • Overbaking salmon by even three or four minutes turns it from silky and luxurious to dry and disappointing, so start checking at the 18 minute mark and trust your fork over the timer.
  • Wet salmon fillets will make the cheese topping slide right off during baking, so take those extra seconds to pat them completely dry before anything else.
03 -
  • Take the salmon out of the fridge 15 minutes before cooking so it bakes more evenly and you avoid that unpleasant cold center surrounded by overcooked edges.
  • A microplane zester gives you the finest, most fragrant lemon zest possible, and that tiny detail elevates the entire dish from good to genuinely memorable.

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