Description
Boursin Salmon is a creamy and flavorful dish featuring pan-seared salmon topped with a luscious Boursin cheese and herb sauce. This easy-to-make recipe balances the richness of the cheese with fresh lemon juice and a hint of parsley, making it a perfect elegant yet simple main course for dinner.
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 to allow it to come closer to room temperature. Cut it into 4 pieces. Pat each piece dry with paper towels and season evenly with garlic powder, salt, and pepper.
- Sear the salmon: Add butter and olive oil to a skillet over medium-high heat. When hot, place the salmon pieces in the skillet. Cook for 4 minutes on one side, then flip and cook for another 4 minutes or until lightly browned but not fully cooked. Remove salmon and set aside on a plate.
- Sauté the onions: In the same skillet, add the chopped onions and sauté for about 5 minutes until softened and lightly golden, scraping up any bits left from the salmon.
- Make the sauce: Pour in the chicken broth and lemon juice, then add the softened Boursin cheese. Stir continuously until the sauce becomes smooth and combined. Let it simmer and bubble gently for 4-5 minutes to thicken slightly.
- Add parsley and finish cooking salmon: Stir in the chopped parsley. Return the salmon to the skillet and reduce the heat to medium-low. Cook for an additional 5 minutes or until the salmon is cooked through and flakes easily with a fork, while the sauce thickens further.
- Season and serve: Taste the sauce and season with additional salt and pepper if needed. Serve the salmon immediately, spooning the creamy Boursin sauce over each piece.
Notes
- This recipe works best with salmon fillets approximately 1-inch thick; adjust searing time accordingly for thicker or thinner fillets.
- If your salmon has skin and you prefer not to eat it, peel it off after searing while still warm.
- If the sauce becomes too thick during cooking, add a splash more chicken broth to loosen it.
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: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
