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30-Minute Boursin Salmon Recipe | Creamy Lemon Herb Dinner

Boursin Salmon in a creamy lemon herb skillet with Beginner Salmon Recipe appeal and tender flaky fish.
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This Boursin Salmon recipe features tender salmon fillets finished in a creamy lemon herb sauce made with Boursin cheese, onion, broth, and parsley. It is quick, rich, and easy enough for a weeknight but polished enough to serve guests.

Ingredients

Scale
  • 1 pound fresh salmon, cut into 4 pieces
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 3/4 cup chicken broth, low sodium if preferred
  • 1 teaspoon fresh lemon juice
  • 1 package Boursin Fine Herbs & Garlic cheese, 5.2 oz / 150 g, softened
  • 1 to 2 tablespoons chopped parsley

Instructions

  1. Remove the salmon from the refrigerator about 15 to 30 minutes before cooking if possible. This helps it cook more evenly. Cut the salmon into 4 portions. Pat each piece dry with paper towels, then season both sides with garlic powder and a light sprinkle of salt and pepper.
  2. Place a skillet over medium-high heat. Add the olive oil and butter, and let the butter melt completely while the pan heats up.
  3. Once the skillet is hot, carefully add the salmon pieces. Sear them for about 3 to 4 minutes per side, or until they develop a light golden-brown color. Do not cook them through at this stage. The salmon should still be slightly underdone in the center. Remove the salmon from the skillet and set it aside on a plate.
  4. Add the chopped onion to the same skillet. Cook it for about 5 minutes, stirring occasionally, until it softens and starts to take on a light golden color.
  5. Pour in the chicken broth and lemon juice. Add the softened Boursin cheese to the skillet. Stir continuously until the cheese melts and the mixture becomes a smooth sauce.
  6. Let the sauce simmer gently for 4 to 5 minutes, stirring now and then so it stays smooth. Once the sauce begins to bubble lightly, stir in the chopped parsley.
  7. Return the salmon pieces to the skillet, nestling them into the sauce. Lower the heat a little if needed, then continue cooking for about 3 to 5 minutes more, or until the salmon is cooked through and flakes easily with a fork. Spoon some of the sauce over the salmon while it finishes cooking.
  8. Taste the sauce and add extra salt and pepper if needed. Serve the Boursin Salmon right away while it is hot, creamy, and tender.

Notes

  • This recipe works best with salmon that is about 1 inch thick. If your pieces are thicker, allow a little extra time during the searing step. If they are thinner, reduce the sear time slightly.
  • If your salmon has skin and you do not want to eat it, you can remove it after searing.
  • If the sauce becomes too thick, stir in a small splash of extra chicken broth until it reaches the texture you like.

Nutrition

Find it online: https://irmacooks.com/boursin-salmon/