It is 6pm and you are tired after a long day. Dinner needs to happen fast but you want something special. This baked boursin salmon is your new secret weapon for busy evenings.
This dish feels fancy enough for a date night. Yet it is simple enough for any Tuesday night. You get flaky fish, creamy melted cheese, and a satisfying crunch in every bite.
Why You’ll Love This Recipe
This recipe is a winner because it uses pantry staples. The Boursin cheese does all the heavy lifting for flavor. You do not need a long list of spices or herbs. It is ready in just 25 minutes from start to finish.
Busy families love how kid-friendly this mild fish dish is. The creamy topping keeps the salmon perfectly moist while it bakes. It is a nutritious high-protein meal that feels like a warm hug. This is comfort food that actually makes you feel good.
Simple Cooking Method
Making this meal is incredibly straightforward and stress-free. You simply season the fish and spread the cheese on top. The panko crumbs add a delightful golden texture without any frying. Even if you are a beginner, you can master this dish. It is truly a one-pan wonder that saves you time on cleanup.
Ingredients You’ll Need
These simple ingredients create a gourmet experience at home.
- 4 (6-ounce) salmon fillets, skin-on or off
- 5.2 ounces Garlic & Fine Herbs Boursin cheese, room temperature
- 1/2 cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 medium lemon, sliced into wedges
Step-by-Step Directions
- Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
- Pat the salmon fillets dry using paper towels to ensure proper adhesion of the topping.
- Arrange the fillets on the baking sheet and season the tops with kosher salt and black pepper.
- Spread approximately 1.3 ounces of Boursin cheese evenly across the top surface of each salmon fillet.
- In a small mixing bowl, combine panko breadcrumbs and olive oil, stirring until the crumbs are uniformly coated.
- Press the panko mixture firmly into the cheese layer on each fillet to form a crust.
- Transfer the baking sheet to the center rack of the oven and bake for 12 to 15 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).
- Remove from the oven and garnish with chopped parsley. Serve immediately with lemon wedges.
Best Ways to Enjoy It
Serve this warm with a fresh squeeze of lemon juice. The bright citrus cuts through the rich and creamy cheese perfectly. Pair it with roasted asparagus or a light green salad. For a heartier meal, serve it over fluffy quinoa or rice. Light a candle and enjoy a restaurant-quality meal at your own table.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. To reheat, place the salmon in a 350°F oven for 8 minutes. This helps the panko crust stay crunchy instead of getting soggy. Avoid the microwave if you can to keep the best texture. You can also enjoy leftovers cold over a fresh salad.
Tips for Best Results
- Always pat the fish dry before adding the cheese topping.
- Let the Boursin reach room temperature so it spreads easily.
- Don’t skip the olive oil in the panko mixture for browning.
- Use a meat thermometer to avoid overcooking the salmon.
- Try this with skin-on salmon for extra healthy fats.
- Press the breadcrumbs firmly so they stay in place.
- Garnish with extra fresh herbs for a pop of color.
- Slice lemons fresh right before serving for the best aroma.
Easy Flavor Ideas
- Use gluten-free panko crumbs for a gluten-free friendly version.
- Add a pinch of lemon zest to the panko for extra brightness.
- Try the Shallot & Chive Boursin for a different flavor profile.
- Sprinkle red pepper flakes on top for a little spicy kick.
- Swap parsley for fresh dill to give it a classic fish pairing.
Common Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen fillets for this dish. Just make sure to thaw them completely in the fridge first. Always pat them very dry with paper towels before starting.
How do I know when the salmon is done?
The fish should flake easily with a fork when it is ready. The thickest part should reach an internal temperature of 145°F. The panko should look golden and toasted.
I hope this simple salmon dish brings a little extra warmth to your table tonight. It is the perfect way to nourish your family without the stress. Happy cooking!
— Katie Wood
Ingredients
- 4 (6-ounce) salmon fillets, skin-on or off
- 5.2 ounces Garlic & Fine Herbs Boursin cheese, room temperature
- 1/2 cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 medium lemon , sliced into wedges
Instructions
- Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
- Pat the salmon fillets dry using paper towels to ensure proper adhesion of the topping.
- Arrange the fillets on the baking sheet and season the tops with kosher salt and black pepper.
- Spread approximately 1.3 ounces of Boursin cheese evenly across the top surface of each salmon fillet.
- In a small mixing bowl, combine panko breadcrumbs and olive oil, stirring until the crumbs are uniformly coated.
- Press the panko mixture firmly into the cheese layer on each fillet to form a crust.
- Transfer the baking sheet to the center rack of the oven and bake for 12 to 15 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).
- Remove from the oven and garnish with chopped parsley. Serve immediately with lemon wedges.
