4.9 from 90 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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 380 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- If the sauce becomes too thick, add a splash more chicken broth.
- 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
Calories
380kcal
(19%)
Carbohydrates
3g
(1%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
109mg
(36%)
Sodium
466mg
(19%)
Potassium
596mg
(17%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
599IU
(12%)
Vitamin C
3mg
(3%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 466mg | 19% |
| Potassium | 596mg | 13% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.