This Baked Boursin Salmon is creamy on top, flaky inside, and gets a crunchy golden finish. The garlic-and-herb Boursin melts into the salmon for a rich, tangy layer while panko browns to give each bite a pleasant crunch. It feels a little fancy but cooks up fast perfect for busy evenings or a low-effort date night. Pair it with a simple salad or try it alongside a cheesy side like sun-dried tomato Boursin baked orzo for a full, comforting meal.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Uses simple pantry and fridge staples
- Family- and guest-friendly
- Easy to scale for meal prep
Ingredients for Baked Boursin Salmon
For the salmon
- 4 (6 oz) skinless salmon fillets
- Salt and pepper, to taste
For the topping
- 8 oz garlic & herb Boursin cheese, at room temperature
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh thyme, chopped
Step-by-Step Instructions of Baked Boursin Salmon
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil it.
- Season the salmon fillets with salt and pepper on both sides. Place them on the prepared sheet, spaced evenly.
- Spread about 2 tablespoons of Boursin cheese on top of each fillet, covering the surface but leaving a small edge.
- In a small bowl, mix the panko breadcrumbs, olive oil, chopped parsley, and chopped thyme until crumbs are moistened and slightly clumped.
- Spoon the breadcrumb mixture evenly over the Boursin-topped fillets, pressing lightly so it sticks.
- Bake the salmon for 12–15 minutes, until the fish flakes easily with a fork and the topping is golden. If you want extra browning, broil 1–2 minutes—watch closely to avoid burning.
- Remove from oven and let rest 2 minutes. Garnish with a little extra parsley and a squeeze of lemon if you like.
- Serve warm with your favorite sides.
Tips for Success
- Pat salmon dry before seasoning so the Boursin and crumbs stick better.
- Use room-temperature Boursin for an easy spread and even melting.
- Broil only briefly if you want a crispier top under 2 minutes so the fish doesn’t overcook.
Substitutions & Variations of Baked Boursin Salmon
To Make It Vegan/Gluten-Free:
- Vegan: Swap salmon for thick slices of firm tofu or a store-bought plant fish, use a vegan garlic-herb spread in place of Boursin, and use gluten-free panko or crushed gluten-free crackers.
- Gluten-Free: Use certified gluten-free panko or crushed nuts (almonds or pecans) for the topping.
Variations:
- Add lemon zest to the Boursin for extra brightness.
- Stir a tablespoon of Dijon mustard into the Boursin for a tangy kick.
- Sprinkle capers or sun-dried tomatoes on top before serving for a salty, zesty twist.
Storage Instructions of Baked Boursin Salmon
Refrigerator:
- Store leftover cooked salmon in an airtight container for up to 3 days. Reheat gently in a 325°F oven until warmed through to avoid drying.
Freezer:
- Freeze baked salmon in a freezer-safe container or wrapped tightly in foil and a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead:
- Make the breadcrumb topping and store it in the fridge up to 2 days ahead. Spread on fillets and bake when ready. You can also assemble on the tray up to 4 hours ahead; keep covered and chilled until baking.
Frequently Asked Questions (FAQ) of Baked Boursin Salmon
Can I use frozen salmon?
- Yes. Thaw it fully in the fridge before baking and pat dry so the topping adheres well.
How long should salmon cook?
- At 400°F, 12–15 minutes is typical for 6 oz fillets. Thicker fillets may need a few extra minutes. The fish is done when it flakes with a fork.
How do I make the topping extra crispy?
- Toast the panko lightly in a pan with the olive oil before mixing with herbs, or broil the finished dish 1–2 minutes while watching closely.
Final thoughts on Baked Boursin Salmon
Give Baked Boursin Salmon a try when you want a quick dinner that feels a bit upscale without a lot of work. The creamy Boursin and crunchy topping turn simple salmon into a cozy, satisfying meal that’s easy enough for weeknights and nice enough for guests. If you made this recipe, please leave a comment and a star rating I’d love to hear how it turned out for you.
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Weeknight Baked Boursin Salmon
A quick and cozy salmon dinner topped with creamy Boursin cheese and crunchy panko for a rich, tangy flavor.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 4 (6 oz) skinless salmon fillets
- Salt and pepper, to taste
- 8 oz garlic & herb Boursin cheese, at room temperature
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh thyme, chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil it.
- Season the salmon fillets with salt and pepper on both sides. Place them on the prepared sheet, spaced evenly.
- Spread about 2 tablespoons of Boursin cheese on top of each fillet, covering the surface but leaving a small edge.
- In a small bowl, mix the panko breadcrumbs, olive oil, chopped parsley, and chopped thyme until crumbs are moistened and slightly clumped.
- Spoon the breadcrumb mixture evenly over the Boursin-topped fillets, pressing lightly so it sticks.
- Bake the salmon for 12–15 minutes, until the fish flakes easily with a fork and the topping is golden. If you want extra browning, broil 1–2 minutes.
- Remove from oven and let rest 2 minutes. Garnish with a little extra parsley and serve warm.
Notes
Ensure the salmon is patted dry before seasoning for better adherence of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian