Go Back
A golden fillet of Creamy Baked Boursin Salmon in a baking dish, topped with fresh herbs and a slice of lemon.

Effortless Creamy Baked Boursin Salmon

This recipe transforms a simple round of Boursin cheese into a luxuriously creamy sauce for tender baked salmon. Paired with sweet, blistered cherry tomatoes and a hint of lemon, this elegant one-pan meal delivers a gourmet experience in under 30 minutes, making it perfect for any weeknight.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, French
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs salmon fillets, cut into 4 equal portions
  • 5.2 oz round of Boursin Garlic & Fine Herbs cheese
  • 1 pint cherry or grape tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 large lemon, zested and juiced
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons fresh dill or parsley, chopped, for garnish

Equipment

  • Oven
  • 9x13-inch baking dish (or large oven-safe skillet)
  • Paper towels
  • Chef's knife
  • Cutting board
  • Spoon or fork
  • Zester or microplane

Method
 

  1. Preheat your oven to 400°F (200°C). Scatter the cherry tomatoes across the bottom of a 9x13-inch baking dish. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.
  2. Pat the salmon fillets completely dry with paper towels. Drizzle lightly with olive oil and season generously on all sides with kosher salt and freshly ground black pepper.
  3. Place the seasoned salmon fillets in the baking dish, nestling them among the tomatoes. Unwrap the Boursin cheese and place the entire round in the center of the dish.
  4. Bake for 15-20 minutes, depending on the thickness of your salmon. The salmon should be nearly cooked through, the tomatoes soft and blistered, and the Boursin very soft and melty.
  5. Carefully remove the hot dish from the oven. Using the back of a spoon, mash the softened Boursin cheese and stir it together with the burst tomatoes and all the pan juices.
  6. Squeeze in the juice of half a lemon and add the lemon zest. Stir everything together until you have a rustic, creamy sauce.
  7. Spoon the sauce over the salmon fillets. Let the dish rest for 2-3 minutes. Garnish with fresh chopped dill or parsley and serve immediately.

Notes

Pro Tips: Do not overcook the salmon; check for doneness by flaking it with a fork. Patting the salmon dry before seasoning is crucial for a great texture. Don't forget to mash and stir the Boursin with the tomatoes to create the cohesive sauce.
Variations: Add a few handfuls of fresh spinach to the dish before baking for a one-pan meal. For a touch of heat, sprinkle 1/4 teaspoon of red pepper flakes over the tomatoes. Add 1 tablespoon of capers for a briny kick. For a crunchy topping, sprinkle panko breadcrumbs mixed with melted butter over the salmon during the last 5-7 minutes of baking.
Substitutions: This recipe also works well with cod or halibut. Shallot & Chive Boursin or a quality herbed goat cheese can be used as alternatives.
Serving Suggestions: Serve with crusty bread, orzo, or mashed potatoes to soak up the sauce. A crisp green salad or roasted asparagus are excellent side dishes.