Baked Boursin Salmon is a wonderful dish that combines tender, flaky salmon with a creamy, flavorful Boursin cheese topping. The cheese blend is rich with garlic and herbs, creating a perfect crust as it bakes over the salmon, locking in moisture and giving each bite a burst of delicious freshness.
I love making this for a simple weeknight dinner or when guests come over because it feels special without requiring a lot of effort. One handy tip I have is to make sure the salmon is fresh and the Boursin soft enough to spread easily—that way, you get that perfect cheesy layer that melts right on top and complements the fish beautifully.
My favorite way to serve this dish is with a side of steamed vegetables or a fresh green salad. It’s also great alongside some roasted potatoes or rice to keep things balanced and comforting. Whenever I make this, I always find myself looking forward to leftovers because the flavors deepen after a day in the fridge!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish because they bake evenly and stay moist. If salmon isn’t your favorite, trout or cod could work as well.
Boursin Cheese: This garlic and herb cheese gives the salmon a creamy, flavorful coating. If you can’t find Boursin, cream cheese mixed with garlic powder and fresh herbs makes a great substitute.
Fresh Herbs: Parsley and thyme add brightness and depth. Feel free to swap in dill or chives if that’s what you have on hand.
Lemon: Lemon juice and wedges bring freshness and a bit of tang that balances the rich cheese. Lime would be an interesting alternative if you want a slightly different flavor.
How Do You Get the Salmon Tender but Fully Cooked with a Creamy Cheese Topping?
Baking salmon with a creamy topping can be tricky because you want the fish cooked but not dry, and the topping melted but not burnt. Here’s how I do it:
- Preheat the oven to 375°F; this moderate heat cooks the salmon evenly.
- Dry the salmon well before seasoning—this helps the cheese stick and prevents steaming.
- Spread softened Boursin cheese gently so the layer is even but not too thick; thick toppings can slow cooking.
- Bake uncovered so the cheese melts and browns slightly without becoming too soggy.
- Check the salmon at 15 minutes—the fish should flake easily but still be moist inside. If needed, give it a few more minutes.
- Let it rest a couple of minutes after baking; this helps the juices settle, keeping the salmon tender.
Equipment You’ll Need
- Baking dish – a small to medium-sized dish works great to hold the salmon and sauce without spilling.
- Mixing bowl – for softening and mixing the Boursin cheese with herbs and lemon juice.
- Spatula or spoon – to spread the cheese mixture evenly over the salmon fillets.
- Measuring spoons – handy for getting the right amount of herbs and olive oil.
- Sharp knife – to slice the lemon and parsley neatly.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut for a milder fish that still bakes well under the creamy top.
- Add a sprinkle of smoked paprika or cayenne for a little heat and smoky flavor.
- Mix in chopped sun-dried tomatoes or olives with the Boursin for extra tang and depth.
- Top with toasted pine nuts or slivered almonds after baking for crunch and nuttiness.
How to Make Baked Boursin Salmon
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (6-8 oz each), skin-on or skinless
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 lemon (half sliced into wedges, half juiced)
For the Boursin Topping:
- 4 oz Boursin cheese (Garlic & Herb flavor)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Optional: ¼ cup heavy cream or half-and-half (to add creaminess)
Time Needed:
This recipe takes about 10 minutes to prepare and around 15-20 minutes to bake, plus a few minutes to rest before serving. In total, you’ll spend about 30 minutes from start to finish, making it a quick and easy dish perfect for any day of the week.
Step-by-Step Instructions:
1. Prepare and Season the Salmon:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Place the fillets in the prepared baking dish and drizzle olive oil over them.
2. Make the Boursin Topping:
In a small bowl, gently soften the Boursin cheese by stirring. Add the chopped parsley, thyme, and a squeeze of lemon juice. For a creamier topping, stir in the heavy cream or half-and-half if using. Spread this mixture evenly over the top of each salmon fillet.
3. Bake and Serve:
Arrange lemon wedges around the salmon in the baking dish to add fresh flavor as it cooks. Bake uncovered for 15-20 minutes until the salmon is cooked through and flakes easily with a fork, and the cheese topping is melted and lightly golden. Remove from the oven and allow the salmon to rest for 2-3 minutes. Garnish with extra fresh herbs if you like, then serve immediately with your favorite sides.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator overnight before cooking. Pat the fillets dry to remove excess moisture for the best texture and to help the cheese topping stick well.
What Can I Substitute for Boursin Cheese?
If you can’t find Boursin, cream cheese mixed with garlic powder and chopped fresh herbs (like parsley and thyme) works well. You can also try goat cheese or herbed ricotta for a different but delicious flavor.
How Do I Store Leftovers?
Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying it out, adding a small splash of cream or water if needed to keep the sauce creamy.
Can I Add Other Herbs or Spices?
Absolutely! Feel free to swap thyme and parsley for dill, chives, or tarragon. A pinch of smoked paprika or red pepper flakes can add a nice smoky or spicy kick to the dish.
