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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!

Can’t get enough Boursin recipes? Try my Boursin Pork Chops, this Creamy Boursin Gnocchi, or Boursin Chicken next.

creamy boursin salmon in a cast iron skillet with a spoon

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
ingredients for boursin salmon in prep bowls

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.

pan frying salmon and onions in a cast iron skillet

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.

making boursin sauce for salmon in a cast iron skillet and retuning fish to the pan

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

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.
a plate with a piece of salmon, boursin sauce, penne, and green beans

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.

creamy boursin salmon in a cast iron skillet with a spoon
4.87 from 15 votes

Boursin Salmon

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 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

Instructions 

  • 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.

Notes

  • 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

Calories: 380kcal, Carbohydrates: 3g, Protein: 26g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 109mg, Sodium: 466mg, Potassium: 596mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 599IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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38 Comments

  1. I just made this recipe and it came out amazing! I added spinach with the parsley for more greens and had steamed asparagus on the side. So delicious! The sauce could be thicker if I cooked it longer and I used the 8 oz chicken broth container that I had so that is why the sauce was “loose” but delicious. I skipped any pasta/carb side dish to save calories, but this would be great with rice or pasta.

  2. 5 stars
    My kids and I enjoyed this salmon. I love that it only took about 30 minutes to prepare, but looked and tasted like a sophisticated restaurant dish. I will be making this again.

  3. Made this for my husband tonight and he loved it! It was rich and creamy and delicious. Followed the recipe exactly. One of the easiest, quickest meals I’ve ever made. I don’t go for recipes that have a long shopping list of ingredients. This one, with only a handful of ingredients, rivaled dishes I’ve eaten in nice restaurant’s. I also made the chicken version with equally scrumptious results. I’ve just recently discovered your blog and have already bookmarked many of your recipes. Thank you!

    1. That’s so wonderful to hear, Cindy!! 🙂 I appreciate your kind comment. Let me know if you try anything else.

    1. Sorry it wasn’t to your taste, but I am not sure what you were expecting given the main ingredient is a rich, creamy cheese. 🙁

  4. 5 stars
    Oh my word! Each bite was savory!! Super easy to make! And I mean super easy! I was a bit skeptical of the skin comes off easy after searing – can you say NO problem. Another recipe from Salt & Lavendar that you can’t pass up. Thank you for the awesomeness!

  5. 5 stars
    Followed recipe as given & was Delicious!! Gemelli pasta & brussel sprouts were my sides. Will definitely be making this again trying a different variety of Boursin.

    1. Hi! I do, but it’s up to you. I recommend reading the blog post as I actually address it in the “salmon cooking tips” section as well as the notes in the recipe card. Hope you enjoy the recipe!

  6. used our home canned salmon just exchanged the amount of juice with the salmon for the chicken broth. came out great will be makeing it again. had no left overs.