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Creamy Herb-Crusted Baked Boursin Salmon

Salmon fillets topped with a creamy garlic herb Boursin cheese crust and golden Panko breadcrumbs, baked to flaky perfection in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin-on preferred
  • 5.2 oz Boursin Garlic and Fine Herbs cheese 1 package, softened to room temperature
  • 0.25 cup Panko breadcrumbs
  • 1 tablespoon fresh parsley chopped
  • 0.5 teaspoon lemon zest
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • lemon wedges for serving

Equipment

  • Baking sheet or baking dish
  • parchment paper
  • small mixing bowl

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease a baking dish.
  2. Pat the salmon fillets thoroughly dry with paper towels. Place skin-side down on the prepared baking sheet, brush lightly with olive oil, and season with salt and black pepper.
  3. In a small bowl, combine the softened Boursin cheese, lemon zest, and chopped parsley. Stir until smooth and evenly blended.
  4. Spread a generous, even layer of the cheese mixture over the top of each salmon fillet, covering the full surface to the edges.
  5. Sprinkle Panko breadcrumbs evenly over the cheese layer on each fillet. Press down gently with fingertips so the breadcrumbs adhere to the cheese.
  6. Bake for 12 to 15 minutes until the salmon flakes easily at the thickest point and the cheese topping is set and golden at the edges.
  7. For a crispier crust, broil for the final 1 to 2 minutes, watching closely to prevent over-browning. Serve immediately with fresh lemon wedges.

Notes

Storage: Store leftovers in an airtight container for up to 2 days. Reheat at 275 to 300 degrees F covered with foil for 10 to 12 minutes. Excellent served cold over arugula the next day. Substitutions: Replace Boursin with 4 oz softened cream cheese mixed with minced garlic, dried Italian herbs, and onion powder. Use crushed walnuts or almond flour in place of Panko for a gluten-free crust. Prep ahead: Spread the Boursin mixture onto the salmon up to a few hours in advance and refrigerate. Add Panko just before baking.