Name: Baked Boursin Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 pieces salmon fillets (Any firm salmon works; adjust bake time for very thick fillets.); 4 oz Boursin cheese (herb & garlic flavor) (Can substitute with another herbed cream cheese or whipped goat cheese.); 1 tablespoon olive oil (A light spray can be used to cut calories.); to taste salt and pepper (Season lightly as Boursin is somewhat salty.); fresh herbs (for garnish) (Parsley, chives, or dill work well.)

Baked Boursin Salmon is a simple, elegant dish that pairs rich, herb-and-garlic Boursin cheese with flaky, tender salmon for a creamy, savory finish. The cheese melts slightly on top, adding a tangy, herby coating while the salmon stays moist inside. Texture is a pleasing contrast: a soft, flavorful top layer and a firm, flaky fish beneath. This recipe is easy because it uses one pan, a short bake time, and pantry staples—perfect for busy weeknights or a low-effort dinner party. Serve it with steamed green beans or a lemony rice to keep the plate bright and balanced. If you like a similar creamy-baked idea, try a related creamy roasted-tomato dish I enjoy: baked burrata with roasted tomatoes.

Why You’ll Love This Baked Boursin Salmon

Hands-off baking: minimal prep and almost no stirring or babysitting required.
Big flavor from one small ingredient: 4 oz of Boursin gives the dish an herb-and-garlic punch.
Creamy topping keeps salmon moist and adds a restaurant-style finish.
Quick cook time: 20–25 minutes in the oven makes it a fast weeknight main.
Flexible sides: pairs well with rice, roasted vegetables, or a simple salad.
Clean, simple ingredients you likely have or can find easily.
Great for guests: looks and tastes special but takes little effort.
Easy to scale up or down for more or fewer servings.

What Is Baked Boursin Salmon?

Baked Boursin Salmon is salmon fillets topped with Boursin cheese and baked until the fish is cooked through and the cheese forms a creamy, herby layer. The Boursin (herb & garlic flavor) melts into the salmon, offering a soft, tangy, and mildly garlicky taste that complements the natural richness of the fish. The cooking method is simple roasting in an oven at 375°F (190°C), which cooks the salmon evenly and keeps it moist. The vibe is cozy and slightly upscale—comfort food that works for a weeknight or an easy weekend dinner with friends.

Ingredients for Baked Boursin Salmon

For the Fish

4 salmon fillets

For the Topping

4 oz Boursin cheese (herb & garlic flavor)
Olive oil
Salt and pepper to taste

To Serve (optional)

Fresh herbs (for garnish)

Ingredient Notes (Substitutions, Healthy Swaps)

Boursin cheese: If you can’t find Boursin, use another soft herbed cream cheese or a whipped goat cheese with herbs. Label this as optional because texture and flavor will vary slightly.
Salmon fillets: Any firm salmon (king, sockeye, or farmed Atlantic) works. If fillets are very thick, increase bake time slightly.
Olive oil: You can use a light spray of oil instead of drizzling to cut calories. Optional.
Salt: Boursin is somewhat salty, so season the salmon lightly and taste the finished dish before adding more salt.
Fresh herbs: Parsley, chives, or dill are great garnishes. They are optional but add color and brightness.
Diet-friendly swap: Use a lower-fat herbed cheese spread, but expect the topping to be less creamy and more watery—watch doneness closely.

Step-by-Step Instructions

Step 1 – Preheat the oven
Preheat your oven to 375°F (190°C). Position a rack in the center so the salmon cooks evenly. Visual cue: the oven should feel hot and steady when you open it to put the sheet in.

Step 2 – Prepare the baking sheet
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Place the 4 salmon fillets skin-side down (if they have skin) on the sheet with space between each fillet.

Step 3 – Oil and season
Drizzle a little olive oil over each fillet and rub it gently to coat. Season with salt and pepper to taste, remembering the Boursin will add saltiness.

Step 4 – Add Boursin
Spread a generous layer of Boursin cheese on top of each fillet so the cheese covers the surface evenly. Use the full 4 oz across the four fillets for balanced flavor and texture.

Step 5 – Bake
Bake in the preheated oven for 20–25 minutes, or until the salmon is cooked through and flakes easily with a fork. Pro cue: check at 20 minutes—salmon should flake but still look slightly translucent in the thickest part; it will finish resting off heat.

Step 6 – Serve
Remove from the oven and let rest 1–2 minutes. Serve warm with your choice of veggies or rice and garnish with fresh herbs if using. Visual cue: the Boursin will be soft and slightly spread, not burned or watery.

Pro Tips for Success

Pat salmon dry with paper towel before oiling—dry skin browns better and the cheese sticks more evenly.
Use room-temperature Boursin so it spreads easily and melts faster.
If fillets vary in thickness, place thicker pieces toward the back of the oven or check them a few minutes earlier.
Don’t over-salt: Boursin contains salt; taste and adjust after baking if needed.
For a slight crust, broil for the last 1–2 minutes, watching closely to avoid burning the cheese.
Let salmon rest briefly after baking; residual heat finishes cooking and keeps it moist.
Use a thermometer if unsure: salmon is done at 145°F (63°C) at the thickest part, but many home cooks prefer 125–135°F for gently cooked, flaky texture.

Flavor Variations

Optional: Lemon zest & pepper — Mix a little lemon zest into the Boursin before spreading for bright citrus notes.
Optional: Sun-dried tomato boost — Fold finely chopped sun-dried tomatoes into the Boursin for sweet-tart flavor.
Optional: Dijon and herb — Stir 1/2 teaspoon Dijon mustard into the Boursin for a tangy lift.
Optional: Spinach mix — Lightly wilt fresh spinach, squeeze dry, and mix into Boursin for a creamy spinach topping.
Optional: Panko crisp — Sprinkle a thin layer of panko mixed with a touch of olive oil on top of the Boursin for a crunchy texture; watch baking time closely.
Optional: Chili flakes — Add a pinch of red pepper flakes to the cheese for a mild heat.

Serving Suggestions

Serve over steamed jasmine or basmati rice with a squeeze of lemon.
Pair with roasted asparagus or green beans tossed in olive oil and lemon.
Simple side salad: mixed greens with a light vinaigrette to cut the richness.
For a cozy dinner, serve with buttery mashed potatoes or cauliflower mash.
Plate family-style with a platter of lemon wedges and chopped fresh herbs for guests to add.
For meal prep, serve with quinoa and a side of roasted carrots for a balanced bowl.

Make-Ahead, Storage & Reheating

Make-ahead: You can prep the salmon by patting it dry, oiling, seasoning, and spreading the Boursin on top then covering and refrigerating for up to 24 hours before baking. Keep the fish uncovered in the fridge for a short while to avoid excess moisture under the cheese.
Storage: Store leftover baked salmon in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 300°F oven for 10–15 minutes until warm through. Cover loosely with foil to prevent the cheese from browning too much. Avoid microwaving if you want to keep texture—microwaves can make the cheese grainy and the salmon uneven.
Texture changes: The topping will be creamer and slightly firmer after refrigeration; reheating gently will restore a pleasant texture but it won’t be exactly like freshly baked.

Storage and Freezing Instructions

Refrigerator: Store cooked salmon in an airtight container for up to 3 days. Label with date.
Freezing: Freezing cooked salmon with the Boursin topping is not recommended because the dairy-based topping can separate and become watery after thawing. If you must freeze, remove as much topping as possible and freeze the plain cooked salmon for up to 2 months in a freezer-safe bag. Thaw in the fridge and reheat gently, then add fresh Boursin or a fresh sauce after reheating.
Uncooked make-ahead: You can assemble uncooked salmon with Boursin and freeze on a tray until firm, then transfer to a bag for up to 1 month. Thaw overnight in the fridge before baking; expect slightly different texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
380 kcal | 36 g | 1 g | 26 g | 0 g | 550 mg

Estimates vary by brands and portions.

FAQ About Baked Boursin Salmon

Q: My fillets are very thick. How do I adjust bake time?
A: Add 5–8 minutes and check for flake and internal temperature. Thicker pieces can take a bit longer.

Q: Can I use frozen salmon?
A: Thaw fully in the fridge before baking. Pat dry, then follow the same steps to avoid extra moisture.

Q: Why is my Boursin becoming watery?
A: Overheating or using a lower-fat substitute can cause separation. Bake at the correct temperature and avoid very low-fat cheese swaps.

Q: Is salmon safe at 125°F?
A: USDA recommends 145°F, but many cooks prefer 125–135°F for a moist, flaky result. Use personal preference and safe handling.

Q: Can I broil instead of bake?
A: Broiling can brown the top quickly but may overcook the fish. If broiling, watch closely and keep the tray farther from the heat.

Q: What if I don’t have Boursin?
A: Use a soft herbed cream cheese or a whipped goat cheese with herbs. Flavor will change slightly but the dish will still be tasty.

TastyInspo Notes

Use a neutral-colored plate to highlight the salmon and the herb flecks in the Boursin.
Add a lemon wedge on the plate for each guest so they can add brightness at the table.
Garnish with chopped chives or parsley just before serving to keep their color fresh.
Serve family-style on a warm platter to keep the fish warm longer during meals.
If making for guests, bake the salmon, then bring the whole tray to the table for a simple, elegant presentation.

Troubleshooting

Bland flavor: Make sure to season the salmon lightly before adding Boursin; the cheese is flavorful but needs background seasoning.
Overcooked salmon: Check at 20 minutes and use a fork to test flake. Remove when it flakes easily but still looks slightly moist.
Watery topping: Use full-fat Boursin and avoid overbaking. If topping separates, remove some liquid before serving.
Burnt cheese edges: If broiling or pushing the oven too hot, move the tray away from direct heat and reduce time.
Sticky parchment or stuck fish: Use a fresh sheet of parchment and a light oil coat to prevent sticking.
Uneven cooking: Space fillets evenly and do not crowd the pan; rotate the pan halfway through if your oven has hot spots.

Final Thoughts

Baked Boursin Salmon is an easy, elegant dish that brings creamy, herby flavor to simple roasted salmon with minimal work. It’s fast, forgiving, and scales well for guests or weeknight meals—just pair with a bright side and you have a complete, satisfying plate. For another take on herby, creamy baked fish, check out this helpful recipe from Salt & Lavender’s Boursin Salmon.