Ingredient: freshly squeezed lemon juice

When it comes to creating delicious and sophisticated flavor combinations, Boursin cheese and salmon are a match made in culinary heaven. The creamy and tangy taste of Boursin perfectly complements the rich flavor of the salmon.

Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Its unique texture and taste revolutionized the fresh cheese market, especially after being the first cheese brand to be the subject of a television campaign in 1968.

For those unfamiliar with it, Boursin cheese is known for its smooth, creamy texture and fresh herbs. That’s what makes it so versatile and perfect for sauces! With a variety of flavors to choose from, Boursin recipes open a world of possibilities.

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Roasted Boursin Salmon

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Rating: 5
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Cuisine

American

Keyword

Boursin salmon

Servings

SERVINGS MetricUS Imperial

Ingredients

Salmon

• 680 gm salmon fillet, skin on
• 2 Tbsp lemon juice, freshly squeezed
• 1 Tbsp olive oil
• 1 Tbsp garlic, minced
• 2 Tbsp old fashioned Dijon mustard (grainy)
• salt & pepper to taste
• 1 Tbsp fresh parsley, chopped (optional)
• lemon slices, for serving, optional

Boursin Cheese Sauce

• 2 Tbsp unsalted butter
• 2/3 cup chicken stock
• 150 gm Boursin Garlic & Herbs cheese, room temperature
• 1-2 Tbsp freshly squeezed lemon juice

Cuisine American Keyword Boursin salmon Servings SERVINGS MetricUS Imperial Ingredients Salmon 680 gm salmon fillet, skin on 2 Tbsp lemon juice, freshly squeezed 1 Tbsp olive oil 1 Tbsp garlic, minced 2 Tbsp old fashioned Dijon mustard (grainy) salt & pepper to taste 1 Tbsp fresh parsley, chopped (optional) lemon slices, for serving, optional Boursin Cheese Sauce 2 Tbsp unsalted butter 2/3 cup chicken stock 150 gm Boursin Garlic & Herbs cheese, room temperature 1-2 Tbsp freshly squeezed lemon juice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Salmon

1. Preheat oven to 425 F. Lightly grease a baking dish.
2. Pat the salmon dry with a paper towel. Mix together the lemon juice, olive oil, garlic, & Dijon mustard in a small bowl. Place the fillets in the baking dish & rub with this mixture. Season with a generous pinch of salt & pepper.
3. Bake for 10-12 minutes, or until the salmon is cooked through.

Boursin Sauce

1. As the salmon bakes, melt butter in a small pot over medium heat. Pour the chicken stock into the mixture & blend in the Boursin until it's thoroughly incorporated with the stock. Allow it to simmer for a few minutes until the sauce begins to thicken. Take off the heat & stir in the lemon juice & any natural pan juices from the salmon.

Serving

1. Place cooked salmon on a serving plate & pour sauce over top.
2. Garnish with parsley & lemon slices if desired.