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This 30-minute Boursin salmon recipe has a creamy lemon herb sauce, and it’s perfectly flaky and tender and simple to make. It’s maybe the best way to use the popular cheese!
Why you’ll love it
This creamy salmon recipe with a Boursin sauce may just be the dish that converts you to salmon if you’re not already a big fan like I am! Pan-fried salmon comes out gorgeously juicy and flakes with a fork. There’s really nothing special involved in mastering how to cook salmon.
For those unfamiliar with it, Boursin cheese is known for its smooth, creamy texture and fresh herbs. That’s what makes it so versatile and perfect for sauces! Salmon always benefits from a touch of fresh lemon, so that brightens up the dish and ties it all together.
What you’ll need
- Salmon – we’re using fresh salmon cut into 4 smaller pieces
- Garlic powder – along with salt & pepper, seasoning the fish directly infuses lots of savory flavor
- Olive oil and butter – for pan frying
- Onion – I like sweet (Vidalia) onions here
- Chicken broth – for more depth of flavor
- Lemon juice – a hint of acidity
- Boursin – it’s a soft French cream cheese that’s mild, a little tangy and salty, and ridiculously tasty. It melts very easily. I used the original Garlic & Fine Herbs variety.
- Parsley – a pop of freshness to balance the richness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- For the remaining half an onion, use a cute yet functional onion saver so it keeps for longer and your fridge smells fresh.
- I used my trusty 10.25″ Lodge cast iron skillet. It’s very affordable.
- A flexible silicone spatula is a handy way to flip the salmon when cooking.
- Don’t have a favorite cooking spoon? You will now. Melamine ensures your cookware won’t get scratched when making sauces.
How to make Boursin salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the salmon into four pieces, and season with garlic powder and salt & pepper. Pan sear on both sides until lightly browned but not fully cooked through. Transfer to a plate. Sauté the onion until softened.
Add in the broth, freshly squeezed lemon juice, and cheese to the skillet. Stir until smooth, let bubble gently, and add in the parsley. Return the fish to the pan, and simmer until flaky and cooked through. Add more salt & pepper if needed.
Salmon cooking tips
- Your eyes will guide you through the cooking process! Watch for the color change as you’re searing the salmon. It will begin as a vibrant, deeper pink and go to a lighter shade of pink as it cooks. If it’s sticking to the pan, resist the urge to force it. Just allow it to cook more, and it will release naturally.
- Bought salmon with skin on and don’t want to eat it? Simply peel it off after the searing step.
Substitutions and variations
- Give another variety of Boursin a try if you’re in an experimenting kind of mood. The Caramelized Onion & Fine Herbs or Cracked Black Pepper ones could be a fun change!
- If salt intake is a concern, you’re welcome to substitute with low-sodium chicken broth instead.
What to serve with Boursin salmon
- Pasta is a great pairing with the tasty sauce. I just boiled up some penne in the photos. Rice or Mashed Potatoes are other good choices.
- For veggie sides, try my Easy Roasted Green Beans or Easy Roasted Cauliflower.
- A side salad is the perfect light complement. Dress it up with my Homemade Italian Dressing.
Leftovers and storage
- Store leftover salmon for 2-3 days in the fridge in an airtight container. I definitely prefer eating seafood within a day or two after cooking it, though.
- Reheat over low heat in a saucepan slowly so that the sauce doesn’t separate and the fish doesn’t dry out.
- This recipe won’t freeze well due to the dairy.
If you made this Boursin salmon recipe, leave a star rating and review below! I’m happy to answer any questions the blog post didn’t answer. Tag me #saltandlavender on Instagram if you made any of my recipes.
- 1 pound fresh salmon cut into 4 pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 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
- 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.
- Add the butter and olive oil to a skillet over medium-high heat. When it's hot, add the salmon. Cook for 3-4 minutes/side or until lightly browned. Do not overcook the fish; it shouldn't be cooked fully yet. Transfer the salmon to a plate.
- To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly golden.
- Add the chicken broth, lemon juice, and the Boursin to the skillet. Stir until you've got a smooth sauce. Let it bubble for about 4-5 minutes, then stir in the chopped parsley.
- And the salmon back into the skillet. Cook for another 3-5 minutes or so (I recommend turning the heat down) or until it's cooked through and it flakes easily with a fork and the sauce has thickened up some more.
- Season with salt & pepper if needed and serve immediately.
- This recipe is designed for a piece of salmon that’s approx. 1″ thick. Do the searing step a bit longer for a thicker piece of salmon or a little less for a thinner piece.
- If your salmon has skin on it and you don’t want to eat it, simply peel it off after the searing step.
- If the sauce becomes too thick, add a splash more chicken broth.
Nutrition information is automatically calculated, so should only be used as an approximation.
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