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If you want a show-stopping dinner that is both easy and impressive, this Boursin salmon will become your go-to recipe. It uses creamy herbed cheese to create a luscious sauce that perfectly flatters flaky salmon and it is quick enough for a weeknight but elegant enough for guests.
Ever since I first tossed Boursin into the skillet, this method has become my favorite way to coax big flavor out of salmon. The combo is irresistible and reliable every time.
Ingredients
- Fresh salmon fillets: You want a firm texture and bright color for best flavor and tenderness
- Garlic powder: Brings gentle savoriness and highlights the salmon
- Salt and pepper: Essential for seasoning and bringing out all the flavors
- Olive oil: Helps brown the salmon and adds richness
- Butter: Balances the olive oil and deepens the overall sauce
- Onion: Choose a sweet or yellow onion for mellow depth
- Chicken broth: Use low sodium for more control over the saltiness
- Lemon juice: Fresh squeezed is best for bright acidity that keeps the dish light
- Boursin Fine Herbs and Garlic cheese: The creamy star of the show Soften it before using for easier melting
- Parsley: Fresh parsley lifts up the herby notes and gives color
Step-by-Step Instructions
- Prep the Salmon:
- Let the salmon rest at room temperature for up to half an hour. Pat each fillet dry with paper towels. Season the pieces evenly with garlic powder salt and pepper. This helps create a flavorful crust as they cook.
- Sear the Salmon:
- Heat olive oil and butter in a large skillet on medium-high. Once shimmering add the salmon fillets skin-side down if they have skin. Cook 3 to 4 minutes per side until lightly golden but still slightly undercooked inside. Remove to a plate so they do not overcook.
- Sauté the Onion:
- In the same skillet reduce heat to medium. Add chopped onion and cook for about 5 minutes until softened and just starting to turn golden. This step builds the aromatic base of your sauce.
- Build the Sauce:
- Pour in the chicken broth and fresh lemon juice. Add the softened Boursin cheese in bits for easier melting. Stir gently as it melts and a creamy sauce forms. Let bubble 4 to 5 minutes to thicken and for the flavors to blend.
- Finish Cooking Salmon:
- Nestle the salmon fillets back into the sauce. Sprinkle on chopped parsley. Turn heat to medium-low and cook another 3 to 5 minutes. The salmon should be cooked through and flake easily with a fork by now. Give the sauce a final taste for salt and pepper before plating.
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I always look forward to swirling softened Boursin into the pan and watching it transform into such a creamy sauce. The smell alone brings everyone into the kitchen. My family loves how this recipe turns an ordinary night into something special.
Storage Tips
Leftovers stay fresh in a sealed container in the fridge up to two days. Reheat gently over low heat to keep the salmon moist and the sauce from breaking. If the sauce thickens too much a splash of extra broth will loosen it up nicely.
Ingredient Substitutions
Swap salmon for steelhead trout or even skinless cod if that is what you have. You can use vegetable broth in place of chicken broth. If you do not have fresh parsley try chives or dill for a different herbal note.
Serving Suggestions
This goes beautifully with baby potatoes or steamed green beans on the side. A slice of crusty bread soaks up extra sauce. For a lighter approach serve over cauliflower rice or mixed greens.
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Recipe Roots
Boursin cheese comes from Normandy France and is famous for its soft texture and blend of garlic and herbs. Marrying this cheese with salmon offers a nod to French bistro fare but with an easy approach for home cooks.
Recipe FAQs
- → How do I know when the salmon is cooked through?
Salmon is ready when it flakes easily with a fork and appears opaque throughout without being dry. Avoid overcooking for the best texture.
- → Can I substitute another cheese for Boursin?
While Boursin's creamy texture is unique, herbed cream cheese or soft goat cheese with garlic and herbs are good alternatives.
- → What sides pair well with this dish?
Serve with rice, pasta, crusty bread, or steamed vegetables to complement the rich, flavorful sauce.
- → Should I keep the skin on the salmon?
Removing the skin is optional. Leaving it on can help keep the fillets intact during cooking, but it is easy to peel off after searing if preferred.
- → How can I adjust the sauce thickness?
Allow the sauce to bubble and reduce for a few extra minutes for a thicker consistency, or add a splash of broth to thin if needed.