Creamy Boursin Lemon Baked Salmon
If you love easy salmon dinners, this Creamy Boursin Lemon Baked Salmon is about to be your new obsession. Salmon can get a little boring when you make it week after week, so I’m always trying to come up with new, fresh flavors for you guys — and you already proved you LOVE a good salmon moment. My super viral Dilly Salmon, my Oven Baked Salmon, and my Florida Orange Salmon are still some of the most-clicked recipes on my entire website. So of course I had to give you a brand-new flavor combo that’s just as delicious… maybe even better.
This one is bright, creamy, garlicky, and honestly feels like something you’d order at a restaurant — but it’s just a handful of ingredients and completely foolproof. The Boursin melts into the lemon juice and roasted tomatoes and makes the most incredible sauce that spoons right over the salmon. You’re going to want to make this one on repeat.
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Store in an airtight container for 3-5 days!
🎥 Items Featured in the Video
🤔 Common Questions
Yes! You can swap in whipped goat cheese, softened cream cheese, or even a garlic-herb Alouette. Just make sure whatever you use is soft enough to mix smoothly with the lemon and garlic.
The salmon should flake easily with a fork and reach an internal temperature of 145°F. If you prefer it more tender and medium, pull it around 135–140°F — it will finish cooking slightly as it rests.
Creamy Boursin Lemon Baked Salmon
Ingredients
- For the sauce
- 1 5.2-oz package Boursin Garlic & Fine Herbs cheese
- Zest of 1/2 small lemon
- 1 tbsp of fresh lemon juice
- 1 tablespoon minced garlic
- Optional: ¼ cup grated Pecorino Romano for extra cheesy richness
- For the bake
- 1 pint multicolored cherry tomatoes halved
- ¼ cup finely minced red onion
- Olive oil divided (light drizzle in the dish + 4–5 tbsp for the tomatoes)
- 2 lemons sliced
- 4 salmon fillets
- Salt & pepper to taste
Instructions
Preheat the oven
- Preheat to 400°F.
Make the creamy sauce
- In a bowl, mix together the Boursin cheese, lemon zest, lemon juice, minced garlic, and (if using) Pecorino Romano until smooth and creamy.
Prep the veggies
- Halve the cherry tomatoes and mince the red onion. Set aside.
Prep the baking dish
- Drizzle a thin layer of olive oil across the bottom of a 9×13 baking dish.
- Lay the lemon slices evenly across the bottom.
Add the salmon
- Place the salmon fillets on top of the lemon slices and season with salt and pepper.
Add tomatoes
- Scatter the cherry tomatoes all around the salmon and lightly season with salt and pepper.
Add the creamy sauce
- Spoon the Boursin mixture evenly over the tops of all four salmon fillets.
Top with onion
- Sprinkle the minced red onion over the tomatoes and lightly across the top of the salmon.
Make the tomato drizzle
- In the same bowl that held the Boursin mixture, whisk together 4–5 tablespoons of olive oil.
- Pour this mixture evenly over the tomatoes.
Bake
- Bake at 400°F for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Broil
- Switch the oven to broil and broil for 2–3 minutes to brown the top and deepen the flavors.
