Boursin Baked Salmon with Herbs (Printable)

Creamy Boursin-topped baked salmon with herbs and lemon zest for an elegant weeknight dinner.

# What You’ll Need:

01 - 4 salmon fillets (about 5 oz each), skinless

02 - Salt and pepper, to taste

03 - 5.3 oz Boursin cheese (Garlic & Fine Herbs or preferred flavor)

04 - 2 tbsp fresh parsley, finely chopped

05 - Zest of 1 lemon

06 - Lemon wedges

07 - Extra chopped fresh herbs (optional)

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.

02 - Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Arrange them evenly spaced on the prepared tray.

03 - In a small bowl, combine the Boursin cheese with chopped parsley and lemon zest. Mix until smooth and well blended.

04 - Spread a generous, even layer of the Boursin mixture over the top of each salmon fillet.

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 extra fresh herbs and serve immediately with lemon wedges alongside.

01 -

The cheese melts into this golden, herb flecked crust that makes people think you spent hours, not minutes.
It genuinely works on a Tuesday but feels fancy enough for company.

02 -

If the salmon is cold from the fridge straight onto the tray, it will need a few extra minutes and the cheese might brown before the fish is done, so let it sit out briefly.
Do not skip the parchment paper because baked Boursin clings to bare metal like cement.

03 -

Use the flat side of your knife to smash the Boursin against the bowl before mixing, it makes spreading infinitely easier.
A microplane zester gives you fluffy lemon zest, avoid the bitter white pith underneath.