Salmon bakes under a creamy herb-cheese topping mixed with garlic and lemon. A parsley finish and a simple vegetable side turn it into a short-preparation oven dinner.
Divide one 5.2-ounce package of herb cheese among four 6-ounce fillets. Spread the topping evenly, then check the thickest part of the fish for 145 F; the cheese color alone does not show whether the fish is cooked.
Baked Boursin Salmon
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Salmon bakes under a creamy herb-cheese topping mixed with garlic and lemon.
Ingredients
- 4 salmon fillets, 6 ounces (170 g) each, thawed if frozen
- 1 package (5.2 ounces / 150 g) Boursin Garlic & Fine Herbs cheese
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon fine salt, or to taste
- 1/4 teaspoon ground black pepper
Instructions
- Heat the oven to 400 F (200 C). Line a baking dish or rimmed tray with parchment suitable for that temperature.
- Pat the thawed fillets dry and place them skin-side down, leaving space between them. Season with salt and pepper.
- Mash the Boursin with the measured lemon juice and minced garlic until spreadable. Divide it evenly over the four fillets.
- Bake for about 15-20 minutes. Check the thickest part of each fillet with a thermometer, below the topping, for 145 F (63 C). Continue baking as needed; thicker fillets may take longer.
- Scatter the chopped parsley over the cooked fish and serve. The estimated total includes 10 minutes of preparation and up to 20 minutes in the oven.
Notes
Refrigerate cooked salmon promptly in a covered container and use within 3 days. Reheat covered until the center reaches 165 F, adding a small splash of water if needed to prevent the topping from drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: baked Boursin salmon, salmon herb cheese topping, garlic lemon baked salmon
Why This Recipe Works
- Herb cheese combines the creamy topping and seasoning base.
- Lemon adds a tart contrast to the rich cheese.
- The salmon bakes in one dish after the topping is mixed.
Preparation Notes
Use thawed fillets of a similar thickness and pat them dry before adding the topping. Mince the garlic finely so it disperses through the cheese. Measure the lemon juice instead of assuming every lemon yields the same amount.
Variations and Serving Ideas
Serve with steamed vegetables, rice or a leafy salad. Keep the cheese quantity the same when changing serving size proportionally, and check each fillet individually if their thicknesses differ.
For another meal to plan, try Creamy Dijon Chicken and Potatoes.
Storage and Reheating
Refrigerate cooked salmon promptly in a covered container and use within 3 days. Reheat covered until the center reaches 165 F, adding a small splash of water if needed to prevent the topping from drying out.
Frequently Asked Questions
How much Boursin goes on each fillet?
Divide the 5.2-ounce package evenly among four fillets, about 37 g per portion.
Can I start with frozen fish?
Thaw it in the refrigerator first and pat it dry. Frozen fillets need a different cooking schedule.
How do I check doneness?
Measure inside the thickest part of the fish, below the topping, and check for 145 F.
Why measure the lemon juice?
Lemons vary in size. Use the listed 2 tablespoons in the topping so excess juice does not thin the cheese mixture.
More Recipes to Try
Recipe references
Ingredient quantities and the core method are recorded in the recipe card above.
FoodSafety.gov cooking temperatures and
cold food storage guidance.
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
