Name: Baked Boursin Salmon
Prep time: 5 min
Cook time: 15 min
Total time: PT-488380H57M12S
Cuisine: American
Ingredients: 4 salmon fillets (6 oz / 150 g each); 2 tbsp fresh lemon juice; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tsp old-style Dijon mustard; Salt and ground black pepper, to taste; 1 tbsp unsalted butter; 1/2 cup chicken stock (or vegetable broth); 1 pack (5 oz / 150 g) Boursin garlic & herb cheese; Fresh parsley, chopped (optional); Lemon slices for serving (optional)

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A creamy, elegant salmon dinner with minimal effort. I bake salmon topped with indulgent Boursin cheese sauce that melts into a rich coating—perfect for busy evenings or special nights in.

Baked Boursin Salmon

Why You’ll Love This Recipe

I find this dish irresistible because it combines luxurious creaminess from Boursin cheese with bright lemon and tender salmon, in just about 20–30 minutes. The sauce is silky, the fish is flaky, and the preparation is so simple—even when I’m short on time, I can still serve something impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (typically four 6‑oz or 150 g portions)
Lemon juice (freshly squeezed)
Olive oil
Minced garlic
Old style Dijon mustard
Salt and ground black pepper
Unsalted butter
Chicken stock (or vegetable broth)
Boursin garlic & herb cheese (one 5‑oz pack / about 150 g)
Fresh parsley (optional, chopped)
Optional lemon slices for serving

Directions

Preheat the oven to 425 °F (220 °C).
Pat the salmon dry and lightly coat a baking dish with oil.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Rub it evenly over the salmon fillets, then season with salt and pepper.
Bake the salmon for about 10–12 minutes, or until it flakes easily and is cooked through. Cooking time depends on thickness.
While the salmon bakes, melt butter in a small saucepan over medium heat. Add chicken stock and whisk in the Boursin cheese until smooth. Simmer 2–3 minutes until the sauce thickens slightly. Stir in extra lemon juice to taste.
Remove salmon from the oven and spoon the warm sauce over the fillets. Garnish with chopped parsley and lemon slices if desired.
Serve immediately, spooning any extra sauce over side dishes.

Servings and timing

This recipe serves 4 people. I usually take about 5 minutes prep time, bake the salmon for 10–12 minutes depending on thickness, and sauce prep adds another few minutes—total of about 20–25 minutes, or up to 30 minutes if I take my time.

storage/reheating

I store any leftover salmon and sauce in a sealed container in the refrigerator for up to 2–3 days. When reheating, I gently warm it over low heat in a saucepan to prevent the sauce from separating and to keep the fish moist. Freezing is not recommended, as the dairy sauce can become grainy.

FAQs

How can I tell if salmon is cooked through?

I look for the salmon to flake easily with a fork and reach an internal temperature of 145 °F (63 °C). It should be opaque and firm but still moist.

Can I substitute Boursin cheese?

Yes—I can use any creamy garlic‑herb soft cheese as a substitute, though the flavor may vary slightly. Some brands or homemade mixtures work in a pinch.

Can I make the sauce ahead of time?

Absolutely. I prepare the sauce in advance and store it in the fridge. Just gently reheat on low heat before pouring it over the freshly baked salmon.

What if I don’t have chicken stock?

Vegetable broth or even water with a pinch of salt works fine. The stock just adds depth, but the sauce is still creamy and flavorful without it.

Is this recipe freezer-friendly?

I don’t freeze it—I’ve found that the dairy-based sauce doesn’t hold up well when frozen and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.

Conclusion

I’ve made this Boursin salmon recipe countless times and never tire of it. It’s simple, elegant, and satisfying in every bite. Whether I’m cooking for company or just treating myself, it feels like a special dinner without the fuss.