Can I use a different type of cheese if I don't have Boursin?

While Boursin cheese adds a specific flavor, you can try substituting it with a creamy garlic and herb cheese of your choice.

How can I tell if the salmon is cooked through?

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.

Delicious Boursin Salmon: Creamy, flavorful, and easy to make. Elevate your dinner tonight!

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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!

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.