Description
This Boursin Salmon recipe is a quick and delicious way to enjoy flaky, tender salmon topped with a creamy lemon herb sauce made from the popular Boursin cheese. Ready in just 30 minutes, it combines simple ingredients for an elegant and flavorful 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 / 150g) 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 before cooking to allow it to come to room temperature. Cut it into 4 pieces, pat each piece dry, then season evenly with garlic powder, salt, and pepper.
- Sear the salmon: Heat the butter and olive oil in a skillet over medium-high heat until hot. Add the salmon pieces and cook for 3-4 minutes per side until lightly browned but not fully cooked. Remove the salmon from the skillet and place on a plate.
- Sauté the onions: In the same skillet, add the chopped onions and cook for about 5 minutes, stirring occasionally, until they soften and turn lightly golden.
- Make the sauce: Pour in the chicken broth and lemon juice, then add the softened Boursin cheese. Stir continuously until the sauce becomes smooth. Let it simmer gently for 4-5 minutes to thicken slightly, then stir in the chopped parsley.
- Finish cooking the salmon in sauce: Return the salmon pieces to the skillet with the sauce. Reduce the heat to low and cook for another 3-5 minutes or until the salmon is cooked through, flakes easily with a fork, and the sauce has thickened further.
- Season and serve: Taste the sauce and add additional salt and pepper if needed. Serve the salmon immediately topped with the creamy Boursin lemon herb sauce.
Notes
- Allowing the salmon to come to room temperature helps it cook evenly.
- Do not overcook the salmon during searing to prevent it from drying out; it will finish cooking in the sauce.
- Use low sodium chicken broth if watching salt intake.
- Softened Boursin cheese melts easily; if refrigerated, let it soften at room temperature for best results.
- Fresh parsley brightens the sauce but can be omitted or substituted with dill or chives if preferred.
