Description
A creamy, elegant salmon dinner baked with a rich Boursin garlic & herb cheese sauce, ready in about 25 minutes. Perfect for busy evenings or special occasions.
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)
Instructions
- Preheat the oven to 425 °F (220 °C).
- Pat the salmon dry and lightly coat a baking dish with olive oil.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Rub evenly over the salmon fillets, then season with salt and pepper.
- Bake the salmon for 10–12 minutes, or until it flakes easily and reaches an internal temperature of 145 °F (63 °C).
- 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 for 2–3 minutes until slightly thickened. Add 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, and serve immediately.
Notes
- Cooking time may vary depending on salmon thickness.
- Vegetable broth can replace chicken stock for a lighter flavor.
- Make the sauce ahead of time and reheat gently before serving.
- Store leftovers in the fridge for 2–3 days; avoid freezing.
- Reheat gently over low heat to prevent the sauce from separating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 115mg
