Baked Boursin Salmon Fillets (Printable)

Golden salmon fillets topped with creamy herbed cheese, fresh lemon slices, and baby spinach, baked until flaky and tender.

# What You Need:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on

→ Cheese

02 - 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese

→ Vegetables

03 - 1 lemon, thinly sliced
04 - 1 small shallot, finely chopped
05 - 2 cups baby spinach, roughly chopped

→ Pantry

06 - 2 tbsp olive oil
07 - 1 tsp Dijon mustard
08 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

09 - 2 tbsp fresh dill or parsley, chopped

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet, skin side down.
03 - In a small bowl, mix Boursin cheese, chopped shallot, and Dijon mustard until creamy and well combined.
04 - Season the salmon with salt and pepper, then spread the Boursin mixture evenly on top of each fillet.
05 - Scatter chopped spinach around the salmon on the baking sheet. Drizzle olive oil over the spinach and salmon.
06 - Top each fillet with a couple of lemon slices for bright citrus flavor during roasting.
07 - Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the cheese topping is lightly golden.
08 - Garnish with fresh dill or parsley before serving. Pair with steamed asparagus, roasted potatoes, or green salad.

# Expert Tips:

01 -
  • The Boursin creates an incredible velvety topping that keeps the salmon impossibly moist
  • Everything bakes on one sheet pan so cleanup is practically nonexistent
  • It looks impressive enough for dinner guests but takes almost no active cooking time
02 -
  • Patting the salmon completely dry before seasoning ensures the cheese topping stays put instead of sliding off
  • The spinach might look like too much at first but it wilts down significantly in the oven
  • Let the fish rest for 5 minutes after baking so the creamy topping sets slightly
03 -
  • Room temperature Boursin spreads so much more easily than cold cheese
  • Lemon slices that are too thick will not soften enough to eat comfortably

Go back