Description
This Boursin Salmon recipe features tender salmon fillets cooked to perfection and coated in a creamy, flavorful Boursin cheese sauce infused with garlic, fresh herbs, and a hint of lemon. Ready in just 30 minutes, it’s a quick and elegant meal perfect for weeknights or special occasions.
Ingredients
Salmon
- 1 pound fresh salmon, cut into 4 pieces
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1/2 medium onion, chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 teaspoon fresh lemon juice
- 1 (5.2 oz / 150 g) package Boursin Fine Herbs & Garlic cheese, softened
- 1-2 tablespoons chopped parsley
Instructions
- Prepare the Salmon: Take the salmon out of the fridge 15-30 minutes prior to cooking if possible. Cut it into 4 pieces. Pat each piece dry with a paper towel and season all sides with garlic powder, salt, and pepper to taste.
- Sear the Salmon: Heat butter and olive oil in a skillet over medium-high heat. Once hot, add the salmon pieces. Cook each side for 3-4 minutes until lightly browned but not fully cooked through. Remove salmon from skillet and set aside on a plate.
- Sauté Onions: In the same skillet, add the chopped onions. Sauté for about 5 minutes or until the onions are softened and lightly golden, stirring occasionally.
- Make the Sauce: Add chicken broth, lemon juice, and softened Boursin cheese to the skillet with the onions. Stir continuously until the sauce becomes smooth and creamy. Allow it to simmer and bubble gently for 4-5 minutes to thicken slightly, then stir in the chopped parsley.
- Finish Cooking Salmon in Sauce: Return the seared salmon to the skillet, nestling it into the sauce. Reduce heat to low and cook for an additional 3-5 minutes until the salmon is cooked through and flakes easily with a fork, and the sauce has thickened further.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the salmon immediately, spooning the creamy Boursin sauce over the top.
Notes
- Allowing the salmon to come to room temperature before cooking helps it cook more evenly.
- Do not overcook the salmon during the initial sear—this prevents it from drying out.
- You can use low sodium chicken broth to control salt levels for a healthier option.
- The creamy Boursin sauce pairs well with rice, steamed vegetables, or crusty bread to soak up the sauce.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid breaking the sauce.
