The Story Behind My Messy, Delicious Boursin Salmon
Alright, so let me spill: this Baked Boursin Salmon first happened on a random Tuesday night when I’d run out of dinner ideas and most of my patience (can anyone else relate?). I’d just come home form work, juggling bags and that tiny internal voice whispering, “you should really use up that salmon in the fridge.” Boursin cheese was hanging out at the back of the dairy drawer—a minor miracle. I threw them together, didn’t expect anything special… but oh wow. My partner actually asked if we could have it two nights in a row. That’s sort of a record in our house. Honestly, I nearly set a towel on fire that night but hey, the salmon was perfect—priorities, right?
Why You’ll Love This—And Maybe Get Hooked
I make this when I’m craving something fancy-ish but can’t actually be bothered with, you know, effort. (And my in-laws think I went “all out,” which is hilarious.) My family actually fights over the crispy bits on the bottom—I started making extra just so everyone gets their share. It’s a solid backup too since even the fussy niece who doesn’t do “fishy fish” gobbles it down. I used to get annoyed because the cheese gets a bit melty-messy, but now I kind of love it. That’s where the flavor party happens anyway.
All the Ingredients (and Lively Substitutes)
- 2 salmon fillets (about 170g each, or honestly whatever you’ve got—thick or thin like me some days, just watch the bake time)
- 1 package Garlic & Fine Herbs Boursin cheese (my local shop sells the Aldi dupe sometimes, and it’s fine)
- 1 lemon, zested and juiced (I sometimes use bottled juice in the winter, no shame)
- 2 tablespoons olive oil (but once I used melted butter because I ran out; so good, maybe even better?)
- Small handful fresh parsley, chopped—or chives, or even green onions if that’s all you’ve got
- Salt & black pepper, to taste (my grandma swore by white pepper; absolutely optional)
- Cherry tomatoes, halved – optional but lovely (I skip if I don’t have ‘em, no fuss)
How I Actually Make It—Step By Step (With Distractions)
- Get your oven cranking up to 200°C (about 400°F as my American pals say). Don’t forget to move the rack to the middle, unless you like the salmon extra toasty on top—learned that one the weird way.
- Line a small baking tray with parchment. I sometimes forget parchment and just oil the tray, works fine (clean-up is less fun, though).
- Pat your salmon dry! Seriously, don’t skip; it helps everything stay together. Place those fillets skin-side down on the tray.
- In a bowl, smash the Boursin with olive oil, lemon zest and juice, stir until spreadable. (This is the bit where I sneak a taste; chef’s rights, right?)
- Slather the cheesy mixture all over the top of the salmon. Don’t stress if it looks kinda messy—it’ll melt and ooze beautifully anyway.
- Scatter cherry tomatoes if using. Sprinkle salt, pepper, and herbs on top. At this stage it looks like a cheesy mound—don’t worry.
- Bake for 14 to 18 minutes, depending if you’ve got thick fillets or slim ones. I err on the shorter side, then poke gently with a fork. If it just flakes, you’re good! (Nothing ruins the mood like dry salmon... ask me how I know.)
- Once out, let it rest for 2 min. Then serve right away—or actually, it’s decent at room temp too. Up to you.
Random Notes: Stuff I Learned the Hard Way
- Salmon skin sticks less on parchment than foil. If using foil, oil it really well. Trust me, I’ve lost half a fillet to foil before.
- Forgotten lemon zest? Skip it! The juice alone is fine, especially if you’re in a rush.
- Don’t bother with marinating. The Boursin has plenty of oomph as is.
Variations (Some Winners, One Miss)
- I tried Boursin Black Pepper cheese once: not bad, but kind of intense. The original wins.
- Added chopped spinach underneath the salmon once. Actually quite tasty—but a bit watery, so maybe squeeze the spinach first?
- Once, just for a laugh, I put sliced potatoes under it all. Disaster. Potato slices were raw and sad. Would not do again. Stick to rice or couscous as a side instead.
Kitchen Stuff (And Workarounds I Use)
- Baking tray. I say “must,” but honestly once did this on a cast-iron pan and it worked, just mind the cheese sticking.
- Parchment paper. Or foil with a good oiling if you can’t find parchment (one time I just spread a bit of extra olive oil on the tray—it was sticky, but still tasty).
- Sharp knife. But you could tear open the Boursin foil like an absolute hooligan (I often do).
How Long This Lasts (Not Long in My House)
Officially, you can keep leftovers in an airtight container in the fridge for two days. I think it tastes even better the next day when cold, on toast. But honestly, it rarely survives past the first dinner. Reheat gently in the oven or microwave, but go slow or the cheese will separate—learned that with a sad, rubbery bit once!
Serving Up: Here’s How I Like It
I’m all about serving this with a big pile of garlicky green beans or over some creamy mashed potatoes. My partner likes it with crusty bread to mop up the melted cheese. If it’s summer, a green salad just feels right. And on a cold night? Even with pasta—truly hits the spot. Oh, and if you want to be all elegant, a drizzle of basil pesto on the side is chef’s kiss. Sometimes I’m fancy, what can I say?
Pro Tips (AKA My Personal Lessons in Patience)
- Don’t rush the cheese mixing. I once dumped it on half-mixed and ended up with weird clumps. Take a minute—it’s worth it.
- If you overbake, it’ll go dry. Set a timer! But also, ovens are finicky, so trust your nose and start checking early.
- Try not to skip fresh herbs. Dried are okay, but fresh gives the whole dish that “Ta-da!” feeling.
Quick FAQ—Stuff Friends Have Asked Me
- Can I use frozen salmon? Yep—just thaw first and pat it dry, or it gets watery (trust me... learned the slooshy way).
- What’s a good Boursin substitute? You can use any soft herby cheese, like cream cheese plus garlic, or dairylea (don’t laugh, it kind of works!).
- Is Boursin Salmon gluten free? Best I know, yes—just check that the Boursin and anything you add in doesn’t sneak in gluten, but salmon and Boursin itself are good to go.
- Can I meal prep this? Sort of. You can mix up the topping ahead, but don’t bake till you’re about to eat—it’s better fresh.
- Do I need a cooking thermometer? Nah, I usually just poke the fish. If it flakes and isn’t see-through, done! But if you love gadgets, Serious Eats’ salmon guide is helpful.
- Any favorite Boursin brand? I’m basic and get the classic, but every so often my supermarket stocks a local version—I’ll try anything once. Here’s a link to the one I use most often.
Oh, and completely unrelated, but while you’re at the store, pick up a treat for yourself. Cooking is hard work! For more salmon ideas, my friend swears by BBC Good Food’s collection, which is full of gems.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 package (5.2 oz/150 g) Boursin garlic & fine herb cheese
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
-
1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
-
2Pat the salmon fillets dry and place them skin side down on the prepared baking sheet. Season each fillet with salt and black pepper.
-
3Spread a generous tablespoon of Boursin cheese over the top of each salmon fillet.
-
4Arrange the halved cherry tomatoes around the salmon. Drizzle olive oil over the salmon and tomatoes.
-
5Bake for 18-20 minutes, until the salmon flakes easily with a fork and the cheese is melted and golden.
-
6Remove from the oven, sprinkle with fresh dill and parsley, and serve with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!