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.
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.
- 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.
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.
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.
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