Baked Boursin Salmon

 

Let me be clear: the garlicky, herby Boursin mixture is addictive on its own, but when mixed with the additional ingredients as suggested here, it is positively swoon-worthy. I could (and maybe did) eat it straight from the bowl — don’t judge. This dish is effortless, stunning on the plate, and delivers restaurant-level flavor with zero fuss. It may not be the most photogenic entrée, but one bite and you’ll be hooked.

It’s astonishing how fast an elegant, company-worthy meal can come together, especially when your freezer is stocked with premium salmon. I’m a loyal subscriber to Wild Alaskan Company’s seafood delivery service – no compensation here, I’m just a fan –, and they’ve never disappointed. Craving coho salmon but wanting to switch things up, I stumbled across a gem of a recipe on ovensavors.com. Boursin cheese + salmon? Sold.

 Baked Boursin Salmon

4 salmon fillets (5–6 oz each), skinless
1 5.2-oz. pkg. Garlic & Fine Herbs Boursin cheese

2 T. extra-virgin olive oil, divided
2 Melissa’s garlic cloves, minced 
1 T. fresh lemon juice 
1 t. fresh lemon zest 
½ t. kosher salt (adjust to taste) 
¼ t. freshly ground black pepper 
2 T. chopped fresh parsley (optional garnish) 

Lemon wedges, for serving

Preheat oven to 400°F. Lightly grease a baking dish or line with parchment paper. 

In a small bowl, combine Boursin, minced garlic, lemon zest, lemon juice, and 1 Tbsp olive oil. Stir until smooth. 

Pat fillets dry. Drizzle with remaining 1 Tbsp olive oil; season with salt and pepper. 

Place salmon in the baking dish. Spoon Boursin mixture evenly over each fillet; gently spread to cover. 

Bake 15–20 minutes, until salmon flakes easily and reaches 145°F internally. 

Let rest 2 minutes. Garnish with parsley and serve with lemon wedges.