Baked Boursin Salmon is a simple, elegant dish that pairs rich, flaky salmon with a creamy, herby Boursin topping for a burst of flavor in every bite. The cheese melts slightly and browns at the edges while the salmon stays tender and juicy, giving you a silky texture with a savory garlic-herb lift. It’s easy because the Boursin does most of the seasoning work — no complicated sauces or long prep. Pop it in the oven for a reliable weeknight dinner or serve it for a casual dinner party with roasted vegetables or a crisp salad. For a quick reference or printable version, see the Baked Boursin Salmon recipe.
Why You’ll Love This Baked Boursin Salmon
- Hands-off cooking: assemble on a sheet, bake, and you’re done.
- Bold garlic-herb flavor from Boursin without extra prep.
- Creamy topping contrasts nicely with flaky, tender salmon.
- Fast: about 30 minutes from start to finish.
- Flexible: works for weeknights, date night, or a simple brunch.
- Minimal ingredients and easy cleanup with parchment paper.
- Garnish-ready: fresh herbs add color and brightness in seconds.
- Crowd-pleaser: mild yet savory — good for picky eaters and food lovers alike.
What Is Baked Boursin Salmon?
Baked Boursin Salmon is salmon fillets topped with Boursin cheese (herb & garlic) and baked until the fish flakes easily. The Boursin adds a creamy, tangy, and garlicky layer that melts into the salmon, creating a rich but not heavy finish. The cooking method is simple oven baking at a moderate temperature so the salmon cooks evenly and the cheese warms and softens rather than burning. The vibe is comforting and slightly upscale — a cozy weeknight main that also works for a relaxed dinner with friends or a special weekend lunch.
Ingredients for Baked Boursin Salmon
For the Salmon
- 4 salmon fillets
- Olive oil
- Salt
- Pepper
For the Topping
- 4 oz Boursin cheese (herb & garlic flavor)
To Serve
- Fresh herbs (for garnish, optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Boursin cheese: If you can’t find the exact herb & garlic flavor, use another soft herbed cheese like fromage blanc with minced garlic, or a light cream cheese blended with fresh herbs and garlic — label these as optional substitutes.
- Salmon fillets: Any fresh salmon works (Atlantic, sockeye, coho). Skin-on fillets cook well; keep skin for structure and remove before eating if you prefer.
- Olive oil: Use a neutral oil like avocado oil if you want a less pronounced olive flavor. Use just enough to coat the fillets.
- Salt and pepper: Adjust to taste, but be mindful that Boursin already adds salt. Start light and adjust after baking if needed.
- Fresh herbs: Parsley, dill, or chives work best for a fresh finish. Optional but recommended for color and brightness.
Step-by-Step Instructions
Step 1 – Preheat and prepare
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven so the fish cooks evenly.
Visual cue: The oven should be fully preheated before you place the tray in.
Step 2 – Line the baking sheet and place fillets
Line a baking sheet with parchment paper. Arrange the salmon fillets skin-side down with space between each piece so heat circulates. This keeps the fillets from steaming each other.
Step 3 – Oil and season
Drizzle olive oil over each fillet and rub gently to coat the surface. Season lightly with salt and freshly ground pepper. Be cautious with salt because the Boursin adds seasoning later.
Step 4 – Top with Boursin
Spread a generous layer of Boursin cheese on top of each fillet. Press gently so the cheese adheres and covers the center but leaves a small border to let juices escape.
Step 5 – Bake
Bake at 375°F (190°C) for 20–25 minutes, until the salmon flakes easily with a fork and the Boursin is warmed through. The exact time depends on fillet thickness.
Pro cue: For thinner fillets, check at 18 minutes; for thicker fillets, expect up to 25 minutes. The fish should be opaque and flake without resistance.
Step 6 – Rest and serve
Remove the salmon from the oven and let it rest for 1–2 minutes. Plate each fillet and garnish with fresh herbs if using. Serve warm with your chosen sides.
Pro Tips for Success
- Pat salmon dry with paper towels before oiling to help the seasoning stick and avoid excess moisture.
- Use parchment paper for easy cleanup and to prevent cheese from sticking.
- Spread Boursin evenly but not too thickly; a generous layer melts better and flavors the fish without overpowering it.
- Keep an eye on oven time; overbaking dries salmon. Test for flaking at the thinnest part.
- If your fillets are very thick, lower the oven to 350°F (175°C) and bake slightly longer for gentler, even cooking.
- Let the fish rest a minute or two after baking to let juices redistribute; this keeps it moist.
- Taste once plated and add a tiny pinch of salt if needed — the cheese often provides enough seasoning.
Flavor Variations
- OPTIONAL: Lemon & Herb — Add a thin slice of lemon under the Boursin on each fillet for a bright citrus note.
- OPTIONAL: Cracked Pepper Kick — Sprinkle extra coarsely cracked black pepper on top before baking for a peppery finish.
- OPTIONAL: Spinach Blend — Mix a spoonful of thawed, well-drained cooked spinach into the Boursin before spreading for added greens.
- OPTIONAL: Sun-Dried Tomato — Fold finely chopped sun-dried tomatoes into the Boursin for a sweet-tart twist.
- OPTIONAL: Mustard Lift — Swipe a thin layer of Dijon under the Boursin for a tangy underlayer that complements the cheese.
- OPTIONAL: Nut Crunch — After baking, top with a small sprinkle of toasted pine nuts or slivered almonds for texture (add just before serving).
Serving Suggestions
- Serve with roasted new potatoes or a lemon-herb rice for a simple plate.
- Pair with steamed asparagus or roasted Brussels sprouts for a low-effort green side.
- A crisp mixed greens salad with vinaigrette cuts the richness of the cheese.
- For a lighter meal, plate with cauliflower mash or sautéed green beans.
- For brunch, serve alongside a warm grain salad and crusty bread to scoop up the cheese.
- Garnish with fresh dill or chives for color and a mild onion-herb lift.
- Use leftover salmon cold on top of a leafy salad or flaked into a sandwich.
Make-Ahead, Storage & Reheating
- Make-ahead: Season and top the salmon with Boursin up to 2 hours before baking. Keep covered in the fridge until you’re ready to bake. Do not leave at room temperature for long.
- Storage: Store cooked salmon in an airtight container in the refrigerator for up to 3 days. Place a paper towel to absorb excess moisture if desired.
- Reheating: Reheat gently in a 300°F (150°C) oven for 8–12 minutes, or until warmed through. Reheating in a microwave is quick but may change texture and make the topping slightly watery.
- Texture changes: The cheese topping will firm and may separate a bit after refrigeration; gently warming restores a creamy texture but it won’t be exactly like freshly baked.
Storage and Freezing Instructions
- Refrigerator: Keep cooked salmon in a sealed container and eat within 3 days. Cold storage preserves texture better than freezing.
- Freezing cooked with Boursin: Freezing is not recommended because the high-moisture cheese changes texture when thawed and can become grainy or watery. If you must freeze, wrap tightly in plastic and foil and use within 1 month; thaw overnight in the fridge and expect some texture loss.
- Best practice: If you want to freeze ahead, freeze the plain salmon fillets (uncooked) and thaw before applying Boursin and baking for best results.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~480 kcal | ~40 g | ~2 g | ~35 g | ~1 g | ~600 mg
Estimates vary by brands and portions.
FAQ About Baked Boursin Salmon
Q: My fillets are thick — how do I know when they’re done?
A: Insert a fork at the thickest part and twist gently. The salmon should flake and look opaque inside. If unsure, check the internal temperature — 125–130°F for medium, 145°F for well done.
Q: Why is my Boursin watery after baking?
A: High heat or long bake time can cause the cheese to release moisture. Use the recommended 375°F and check at the lower end of the time range. Patting fillets dry helps too.
Q: Can I use frozen salmon?
A: Yes, but thaw completely and pat dry before applying oil and Boursin. Excess moisture from partial thawing can cause longer cook times and watery topping.
Q: What can I use if I don’t have Boursin?
A: OPTIONAL: Mix cream cheese with minced garlic and chopped herbs, or use a soft herbed goat cheese for a tangier profile.
Q: Should I remove the skin before baking?
A: No need. Baking skin-side down keeps fillets intact and helps lift the flesh off the skin after cooking. Remove the skin after cooking if you prefer.
Q: Is this recipe good for meal prep?
A: Yes. Bake fresh, then refrigerate for up to 3 days. Reheat gently in a low oven. Texture is best when served soon after baking.
Notes
- Use room-temperature Boursin for easier spreading and even coverage.
- Trim any thin tail pieces from fillets so they cook at the same rate.
- If serving to guests, garnish each plate with a small lemon wedge for optional squeeze.
- For a glossy finish, brush a thin swipe of olive oil over the cheese right before serving.
- If you like a touch of color, broil for 30–45 seconds at the end — watch carefully to avoid burning.
Troubleshooting
- Bland flavor: Make sure to use the herb & garlic Boursin and season the fillets lightly. A final pinch of salt can enhance flavor.
- Overcooked salmon: Reduce bake time or check earlier. Use a timer and test at 18 minutes for thinner fillets.
- Watery topping: Lower bake temperature slightly or check earlier; drain any excess moisture before applying cheese by patting the fish dry.
- Cheese burns: If edges brown too fast, loosely tent the fillets with foil for the remaining time.
- Sticking to pan: Use parchment or a nonstick sheet and a light oil coating to prevent sticking.
- Uneven cooking: Arrange fillets with space between them and place the tray in the center of the oven.
Final Thoughts
Baked Boursin Salmon is an easy, flavorful dish that delivers creamy, herby richness with very little effort. It’s approachable for cooks of any level, stores well for quick lunches, and adapts to simple variations to match your tastes.
Conclusion
For more ideas and a photographed step-by-step guide, see the full Boursin Salmon – Salt & Lavender.
Baked Boursin Salmon
Ingredients
For the Salmon
- 4 pieces salmon fillets Skin-on fillets cook well; keep skin for structure.
- 2 tablespoons olive oil Can substitute with neutral oil like avocado if desired.
- to taste salt Be cautious as Boursin adds seasoning.
- to taste pepper Freshly ground is preferred.
For the Topping
- 4 ounces Boursin cheese (herb & garlic flavor) Can substitute with another soft herbed cheese.
To Serve
- to taste fresh herbs (for garnish, optional) Parsley, dill, or chives work best.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- Line a baking sheet with parchment paper and arrange salmon fillets skin-side down with space between each.
- Drizzle olive oil over each fillet, rub gently to coat, and season lightly with salt and pepper.
- Spread a generous layer of Boursin cheese on top of each fillet, leaving a small border.
Baking
- Bake at 375°F (190°C) for 20–25 minutes or until salmon flakes easily with a fork.
- Check for thinner fillets at 18 minutes, and thicker ones can take up to 25 minutes.
Serving
- Remove salmon from the oven and let it rest for 1–2 minutes.
- Plate each fillet and garnish with fresh herbs if desired. Serve warm.