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Boursin Baked Salmon

Name: Boursin Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 (6-ounce) salmon fillets, skin on or off; 4 ounces Boursin cheese, garlic and herb flavor; 2 tablespoons Dijon mustard; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon dried dill; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup dry white wine (optional); 2 tablespoons chopped fresh parsley, for garnish; Lemon wedges, for serving

Baked salmon gets an instant upgrade with a creamy, herb-speckled Boursin topping that melts into the fish and creates a luscious, restaurant-worthy finish. This recipe is easy enough for a weeknight yet elegant enough for guests, and it highlights how a few bold ingredients can transform a simple fillet. If you like rich, savory toppings, you might also enjoy a different comfort-food twist in this related recipe: baked cream cheese chicken taquitos.

Why make this recipe

Quick, impressive: It takes about 20–30 minutes from start to finish, but delivers flavors that feel upscale.
Crowd-pleasing: Herbaceous Boursin and tender salmon appeal to both seafood lovers and folks who prefer mild, creamy profiles.

A simple, satisfying dish that balances rich, garlicky cheese with the clean, buttery taste of salmon — perfect when you want something both comforting and polished.

Step-by-Step Guide to Making Boursin Baked Salmon

Ingredients:

4 (6-ounce) salmon fillets, skin on or off
4 ounces Boursin cheese, garlic and herb flavor (or other flavor)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry white wine (optional)
2 tablespoons chopped fresh parsley, for garnish
Lemon wedges, for serving

Directions:

Preheat oven to 400°F (200°C).
Pat salmon fillets dry with paper towels.
In a medium bowl, combine softened Boursin cheese and Dijon mustard.
Stir in olive oil, lemon juice, dill, thyme, salt, pepper, and optional white wine until smooth.
Place salmon fillets in a baking dish (9×13 inch or similar).
Spoon Boursin mixture evenly over each fillet.
Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C). Check for doneness around the 12-minute mark.
Remove from oven and let rest for a couple of minutes.
Garnish with fresh parsley and serve immediately with lemon wedges.

How this works and a few technique notes

Temperature and timing: Salmon thickness varies — thinner fillets may be done closer to 10 minutes, thicker ones could take up to 18 minutes. The 145°F/63°C internal temp is USDA-recommended; many cooks prefer 125–130°F for moister, medium-rare salmon. Decide how you prefer texture and adjust accordingly.
Cheese consistency: Allow the Boursin to come to room temperature so it blends easily with the mustard and oil; if it’s cold, it won’t spread smoothly and may create uneven topping pockets.
Wine: The optional dry white wine adds bright acidity and helps thin the topping slightly for easier spreading; substitute a splash of chicken or vegetable broth if you prefer not to use alcohol.

Best Way to Store Boursin Baked Salmon

Refrigerator: Store in an airtight container for up to 3 days at 40°F (4°C) or below.
Freezer: Freeze in a freezer-safe container or wrapped tightly in foil and plastic wrap for up to 2 months at 0°F (-18°C). Note that texture will change after freezing.
Reheating: Gently reheat in a 300°F (150°C) oven until warmed through (about 10–15 minutes) to avoid overcooking; microwaving is quicker but may dry the fish and separate the cheese.

Serving Suggestions for Boursin Baked Salmon

Simple sides: Serve with steamed green beans, roasted asparagus, or sautéed spinach to keep the plate bright and balanced. Lemon wedges add freshness and cut through the richness.
Starchy accompaniments: Herbed rice pilaf, buttery new potatoes, or a light lemon orzo make excellent companions that soak up the creamy topping.
Salad pairing: A crisp salad of mixed greens, sliced cucumber, and a vinaigrette gives textural contrast; consider a citrusy dressing to echo the lemon in the recipe.
Wine pairing: A crisp Sauvignon Blanc or an unoaked Chardonnay complements the herb and cheese flavors without overpowering the salmon.

Tips to make Boursin Baked Salmon

Use room-temperature Boursin so it mixes easily and spreads smoothly over the fillets.
Patting salmon dry ensures the topping adheres and helps the fish sear slightly in the oven rather than steam.
Check doneness early — fish continues to cook a bit while resting, so pull it when it’s just shy of your target temp for juicier results.
If you want a golden top, broil for the last 1–2 minutes, watching carefully to avoid burning the cheese.

Variations

Bullet-style:
- Lemon-Dill Swap: Replace the dried dill with lots of fresh dill and add lemon zest for a brighter, herb-forward finish.
- Spicy Kick: Stir a teaspoon of sriracha or red pepper flakes into the Boursin mixture for a subtle heat that pairs surprisingly well with the garlic-herb profile.
Paragraph-style: For a creamy pasta twist, bake the salmon as directed but reserve an extra splash of white wine or a little pasta water. Flake the baked salmon into cooked pasta, toss with the remaining Boursin topping, a handful of peas, and a squeeze of fresh lemon. This turns the dinner into a comforting, one-dish meal that stretches servings and uses the flavorful topping as a sauce base.

FAQs
Q: How do I keep the salmon moist?
A: Remove the salmon from the oven when it’s slightly under your preferred doneness (a few degrees below target) and let it rest; carryover heat will finish it gently. Also, avoid overbaking — check firmness around the 12-minute mark.

Q: Can I use a different cheese if I can’t find Boursin?
A: Yes. A soft herbed goat cheese or a cream cheese mixed with minced garlic and parsley will mimic the texture and flavor profile. Add a pinch of salt and lemon zest to boost flavor if needed.

Is this dish freezer-friendly?
Yes, but texture will change. Freeze the baked fillets tightly wrapped for up to 2 months. Reheat slowly in a low oven to minimize drying.

Quick FAQ bullet list:
- Q: Can I use frozen salmon? A: Thaw completely and pat dry before proceeding.
- Q: Is the white wine necessary? A: No; use broth or omit altogether if preferred.
- Q: Can I grill instead of bake? A: Yes — spread the topping on near the end of grilling on indirect heat to avoid burning.

Additional pointers and background (why the flavors work)
Boursin is a soft, spreadable cheese infused with garlic and herbs that melts into a velvet layer when heated. Its tangy richness pairs beautifully with the natural oils in salmon, creating a harmonious mouthfeel without needing heavy cream. Dijon mustard adds depth and sharpness, while lemon juice and dried herbs brighten the profile. Because the topping is flavorful and concentrated, you don’t need heavy seasoning on the salmon itself — a light sprinkle of salt and pepper lets the main flavors sing.

Timing and prep for busy nights
This recipe is tailor-made for weeknights: if you prep the Boursin mixture ahead of time and keep fillets refrigerated, the assembly takes under 10 minutes. Consider prepping a simple vegetable side in parallel — for example, toss asparagus with olive oil and lemon zest and roast at the same time as the salmon for a fully coordinated meal with minimal fuss.

Dietary notes and swaps

Lower-sodium: Use a reduced-sodium Boursin variety if available, and omit additional salt; use a squeeze of lemon to compensate for flavor.
Dairy-free option: Replace Boursin with a dairy-free herbed spread and add nutritional yeast for a cheesy note; texture will differ.
Paleo/Whole30-style: Swap the Boursin for a paleo-friendly herb paste made with cashew cream, garlic, lemon, and herbs.

Make-ahead and entertaining tips

Prep the topping the day before and keep it chilled; bring it to room temp before assembling.
For a buffet or family-style dinner, bake salmon in a large sheet pan and serve with lemon wedges and bowls of chopped parsley and extra mustard so guests can customize.
To upscale for a special occasion, serve individual fillets on warmed plates, drizzle with a simple herb oil, and pair with roasted fingerling potatoes and a glass of chilled white wine.

Troubleshooting

Topping separates or looks oily: If your Boursin or olive oil is too cold, the emulsion can break. Make sure the Boursin is softened and whisk mixture until smooth. A tablespoon of yogurt or thick cream can help stabilize if needed.
Salmon sticks to dish: Lightly oil the baking dish or line it with parchment for easier cleanup and presentation. Skin-on fillets typically peel away from the skin more easily if the skin was left intact; simply serve skin-side down.

Scaling the recipe

To feed a crowd, multiply ingredients and use a couple of baking sheets; rotate racks if necessary so each pan bakes evenly. For very large gatherings, consider baking in batches to maintain consistent doneness.

Final serving checklist

Warm plates, lemon wedges on the side, chopped parsley for brightness, and a simple starch or green vegetable to balance the richness.

Conclusion

If you want a quick inspiration for a creamy-topped salmon that feels special without fuss, this Boursin Baked Salmon is a reliable go-to recipe that translates well across weeknights and dinner parties. For a similar idea that uses salmon in a comforting, crowd-friendly pasta bake, check out this recipe for Creamy Salmon Pasta Bake (Dump & Bake!) on Real Food Whole Life. For another Boursin-and-salmon take that highlights how versatile this pairing can be, see this Boursin Salmon on Salt & Lavender.