Description
This Boursin Salmon recipe features tender salmon fillets cooked to perfection and smothered in a creamy, herb-infused Boursin cheese sauce. Easy to prepare on the stovetop, it’s a flavorful and elegant dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
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 prior to starting the recipe if possible. Cut it into 4 pieces. Pat each piece dry and season with the garlic powder and some salt & pepper.
- Sear the salmon: Add the butter and olive oil to a skillet over medium-high heat. When it’s hot, add the salmon. Cook for 4 minutes on each side or until lightly browned. Do not overcook the fish; it shouldn’t be cooked fully yet. Transfer the salmon to a plate.
- Sauté the onions: To the skillet, add the chopped onions and sauté for about 5 minutes or until softened and lightly golden.
- Make the sauce: Add the chicken broth, lemon juice, and the softened Boursin cheese to the skillet. Stir continuously until you achieve a smooth sauce. Let it bubble gently for about 5 minutes, then stir in the chopped parsley.
- Finish cooking the salmon: Return the salmon back into the skillet with the sauce. Reduce the heat to medium-low and cook for another 5 minutes or until the salmon is cooked through and flakes easily with a fork. The sauce should thicken further.
- Season and serve: Taste the sauce and season with additional salt & pepper if needed. Serve the salmon immediately with the creamy Boursin sauce spooned over the top.
Notes
- This recipe is designed for salmon pieces approximately 1 inch thick. Adjust searing time longer for thicker fillets or shorter for thinner ones.
- If the salmon has skin and you prefer not to eat it, peel it off after searing.
- If the sauce becomes too thick, add a splash more chicken broth to reach desired consistency.
- Allowing the salmon to come to room temperature before cooking ensures more even cooking.
- Use low sodium chicken broth to control salt levels if preferred.
Nutrition
- Serving Size: 1 piece (about 4 oz)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
