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This baked Boursin Salmon recipe is so easy! It comes with a creamy boursin cheese sauce that’s super smooth. It’s a fast and simple dinner. You might even want to enjoy every bit of that sauce right from the pan.
Easy Baked Boursin Salmon
Here’s an absolutely delicious and super easy 20-minute recipe for you! First, bake salmon with garlic, old style mustard, oil and lemon. Then, pour a smooth sauce right over it in the same pan. The sauce gets even tastier with the juices from the fish.
😍 Why You’ll Love This Boursin Salmon
- Creamy Indulgence: The Boursin sauce adds a luxurious creaminess to the salmon.
- Easy Preparation: This recipe is straightforward and doesn’t require any special cooking skills, making it accessible for cooks of all levels.
- Quick Cooking Time: With minimal preparation and cooking time, this recipe is perfect for busy days when you want a delicious meal without spending hours in the kitchen.
- Elegant Presentation: The final result is not only delicious but also looks impressive, making it perfect for special occasions or when you want to treat yourself to something special.
✅ You’ll Need
- Salmon Fillets (4 x 6 oz. each): Fresh salmon fillet is recommended, but frozen salmon can be used if thawed properly. Opt for wild-caught salmon for a richer flavor. Substitutions: Trout or arctic char can be used as alternatives to salmon.
- Freshly Squeezed Lemon Juice: Fresh lemon juice provides the best flavor. Bottled lemon juice can be used if fresh lemons are unavailable.
- Olive Oil (1 tablespoon): Extra virgin olive oil adds a robust flavor.
- Minced Garlic (1 tablespoon): Freshly minced garlic yields the best flavor. Pre-minced garlic in jars can be used if fresh garlic is not available.
- Old Style Dijon Mustard (2 tablespoons): This type of Dijon mustard is milder and creamier compared to the regular one.
- Salt and Ground Black Pepper: Season according to taste. Consider using freshly ground black pepper for the best flavor.
- Fresh Chopped Parsley (1 tablespoon, optional): Adds a fresh, herbaceous touch.
- Unsalted Butter (2 tablespoons): Unsalted butter allows better control over the dish’s saltiness. If using salted butter, adjust additional salt accordingly.
- Chicken Stock (⅔ cup): Use low-sodium chicken stock to control the saltiness. Vegetable broth can be a substitute for chicken stock.
- Boursin Garlic & Herbs Cheese (1x 5 oz. pack, at room temperature): This cheese provides a rich, creamy texture with garlic and herb flavors. The garlic and fine herbs in the cheese save you from chopping, cutting down on prep time.
🔪 How To Make Creamy Boursin Salmon
Preheat your oven to 425°F (220°C) and lightly coat a baking dish with oil or non-stick spray.
Pat the salmon dry with a paper towel.
In a small bowl, combine lemon juice, olive oil, garlic, and old style Dijon mustard. Put the fillets in the baking dish and spread this mixture over them. Sprinkle with a good pinch of salt and pepper.
Cook salmon for approximately 10-12 minutes, or until the salmon is cooked through.
While the salmon is baking, melt butter in a small saucepan over medium heat. Add chicken stock and whisk in the Boursin cheese until well combined. Let it simmer for a few minutes until the sauce starts to thicken. Remove from heat and stir in the lemon juice.
Pour the sauce over the cooked salmon in the dish, letting it mingle with the natural juices from baking. Add a sprinkle of parsley for garnish.
Serve immediately!
What Temperature Should Salmon Be Cooked?
Temperature: Bake your salmon at 425°F (220°C) in the middle of your oven.
Cooking Time: Roast it for 4 to 6 minutes for every half-inch (1 cm) thickness of the fillet. How long it bakes depends on how thick your salmon is.
- For medium, it’s 4 minutes for every half-inch.
- For well-done, it’s 6 minutes for every half-inch.
❗The salmon in the pictures took 12 minutes. Be cautious not to bake it for too long, as overcooked salmon can turn dry and not as tasty to eat.
🗄️ Leftovers and Storage
- Store: You can keep in the fridge for 2-3 days. Just put it in a sealed container.
- Reheating Tips: If you want to warm it up, do it slowly on low heat in a pot. This way, the sauce stays together and the fish stays moist.
- Important Note: This dish doesn’t freeze well because of the dairy in the sauce.
Serving Suggestions
- Roasted Vegetables: Roasted Asparagus, Brussels sprouts, or Air Fryer Green Beans add a healthy and flavorful touch.
- Mashed Potatoes: Creamy Boursin Mashed Potatoes pair wonderfully with the rich salmon and sauce.
- Steamed Rice: Garlic Turmeric Rice or Basmati Rice can soak up the delicious sauce and balance the meal.
- Side Salad: A fresh garden salad with a light vinaigrette dressing offers a refreshing contrast.
- Garlic Bread: Crusty Air Fryer Garlic Bread or a baguette is perfect for sopping up any extra sauce.
- Sautéed Spinach: A simple Sautéed Spinach with garlic adds a healthy green element to your plate.
- Quinoa: It is a great alternative to rice and pairs well with the salmon.
- Couscous: Quick-cooking couscous is another option for a side dish that absorbs the sauce beautifully.
Recipe Variations
- Cajun Spiced Boursin Salmon: Rub the salmon with a Cajun spice blend for a zesty kick. Top with Boursin sauce for a spicy and creamy combination.
- Sun-Dried Tomato and Basil Boursin Salmon: Mix chopped sun-dried tomatoes and fresh basil into the Boursin cheese sauce for a burst of Mediterranean flavor.
- Pesto and Parmesan Boursin Salmon: Spread a layer of pesto on the salmon before baking, and top with grated Parmesan cheese for a pesto-infused dish.
- Bacon-Wrapped Boursin Salmon: Wrap the salmon fillets with bacon strips before baking for a savory twist.
❓ FAQs
While Boursin cheese adds a specific flavor, you can try substituting it with a creamy garlic and herb cheese of your choice.
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C) when fully cooked.
Due to the dairy in the sauce, it’s not recommended to freeze the leftovers as it may affect the texture and flavor.
Yes, you can make the sauce in advance and store it in the refrigerator. Reheat gently before pouring it over the salmon.
More Baked Salmon Recipes
- Baked Pineapple Salmon
- Pesto Butter Salmon
- Crab Stuffed Salmon Recipe
- Spicy Honey Garlic Salmon in Foil
- Honey Garlic Butter Salmon in Foil
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Boursin Salmon
Ingredients
Baked Salmon
- 4 6 oz. each skinless salmon fillets
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons old style Dijon mustard
- Salt and ground black pepper, to taste
- 1 tablespoon fresh chopped parsley, optional
- Lemon slices, for serving, optional
Boursin Cheese Sauce
- 2 tablespoons unsalted butter
- 2/3 cup chicken stock
- 1 x 5 oz. pack of Boursin Garlic & Herbs Cheese, at room temperature
- 1-2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a baking dish.
- Pat the salmon dry with a paper towel. Mix together the lemon juice, olive oil, garlic, and Dijon mustard in a small bowl. Place the fillets in the baking dish and rub with this mixture. Season with a generous pinch of salt and pepper.
- Bake for 10-12 minutes, or until the salmon is cooked through.
- As the salmon bakes, melt butter in a small pot over medium heat.
- Pour the chicken stock into the mixture and blend in the Boursin until it’s thoroughly incorporated with the stock. Allow it to simmer for a few minutes until the sauce begins to thicken.
- Take off the heat and stir in the lemon juice.
- Drizzle the sauce over the cooked salmon in the dish to combine with the natural pan juices released during baking.
- Garnish with parsley.
- Serve with lemon slices and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was outstanding! Had to double the recipe because we were a large group, and it was perfect! Everyone raved. Served with my sour cream mashed potatoes and roasted asparagus. Delicious!
Hi Ana! I’m glad to hear it was a hit! Doubling the recipe for a large group and pairing it with sour cream mashed potatoes and roasted asparagus sounds absolutely delicious. Thank you for sharing your experience!
I made it & it was delicious! However, it would have been just as delicious without the Boursin sauce. There was a lot of that sauce left.
Hi, Debbie! I’m so glad you found it delicious! We love having extra sauce to serve on the side for those who enjoy it. Thanks for the feedback, and feel free to adjust the amount to your preference next time! 😊
Absolutely delicious…easy to put together, I did the sauce and poured it over for the last few minutes in the oven…definitely going in my rotation!!!…thx
Delicious, made for 6 people so increased amount of all the ingredients accordingly. Served with buttery new potatoes and roasted green veggies (stem broccoli, courgettes and green beans)
That sounds amazing Rachel! I’m glad it turned out delicious for everyone. Serving it with buttery new potatoes and roasted green veggies like stem broccoli, courgettes, and green beans is a fantastic idea. Thanks for sharing your experience! 😊
This is a wonderful recipe, very easy and very elegant. Even for a novice cook. My sauce separates though. I’m sure I’m doing something wrong. Any advice?
Thank you Lindsay! I’m glad you enjoyed the recipe! If your sauce is separating, try lowering the heat while cooking and make sure to stir it constantly. Also, gradually add the Boursin cheese, allowing it to fully melt before adding more. This should help keep it smooth!
This recipe was so good I can’t wait to make it again! My cheese sauce was a little runny but that did not affect the flavor. Delicious! Thanks for sharing.
So glad you loved it, Rhonda! 😊 If the cheese sauce was a little runny, you could try letting it simmer a bit longer next time to thicken up. But happy to hear it didn’t affect the flavor—thanks for trying the recipe and sharing your feedback!
What a tasty yet simple recipe. Elegant enough for company. I made it exactly as is but cut the recipe in half for two. Next time I might add a tablespoon or two of finely chopped shallots into the broth when making the sauce. The sauce is so easy to toss together. It alone would be wonderful on asparagus. Key to the sauce, as stated, is to constantly stir it and then let it simmer to thicken up a bit. Thanks for this recipe. It’s a keeper!!
Hi Katie! I’m so glad you enjoyed it! Love the idea of adding shallots — that would be a great twist. And yes, totally agree, that sauce is magic on so many things. Thanks for the lovely note!
Growing up next to a river in Oregon, my dad was always bringing home salmon. Most often my mom just made salmon cakes. Pretty boring! This recipe is so flavorful. Wasn’t too sure of the mustard, but it definitely adds to the flavor. Thank you for posting the recipe.
Hi Nancy! I loved reading your comment—how special to grow up with fresh salmon like that! I totally get the hesitation with mustard, but I’m so glad you gave it a try and enjoyed the flavor. Thanks so much for giving the recipe a shot and sharing your kind words!