Boursin Baked Salmon Fillets (Printer-friendly)

Baked salmon fillets crowned with creamy herb Boursin cheese, fresh chives and lemon zest for an elegant French-inspired main.

# What you'll need:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Topping

04 - 3.5 oz Boursin cheese (garlic & fine herbs flavor)
05 - 2 tablespoons fresh chives, finely chopped
06 - 1 tablespoon fresh dill, chopped (optional)
07 - Zest of 1 lemon

→ To Serve

08 - Lemon wedges

# Method:

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, skin-side down (or presentation side up if skinless). 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 blended.
04 - Spread the Boursin herb mixture generously and evenly over the top of each salmon fillet.
05 - Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the cheese 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 herb crusted crown that makes you look like you trained in Paris.
  • It goes from fridge to table in half an hour, which is faster than arguing about what to order.
  • The contrast between the creamy topping and the flaky fish keeps every bite interesting.
02 -
  • Do not overbake the salmon because it will continue cooking from residual heat after you pull it out, and dry fish ruins everything good about this recipe.
  • Let the Boursin sit at room temperature for ten minutes before mixing so it blends smoothly with the herbs instead of clumping.
03 -
  • Use the best salmon you can afford because with so few ingredients the quality of the fish is the foundation of the whole dish.
  • Resist the urge to flip the fillets because keeping the topping on top is what creates that irresistible golden crust.

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