Description
A rich and flavorful Boursin Salmon recipe featuring pan-seared salmon with a creamy garlic and herb Boursin cheese sauce, perfect for an elegant main course 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 the recipe if possible to bring it to room temperature. Cut it into 4 pieces. Pat each piece dry thoroughly and season evenly with the garlic powder, salt, and pepper.
- Sear the salmon: Heat the butter and olive oil in a skillet over medium-high heat until hot. Add the salmon pieces and cook for 3-4 minutes on each side or until lightly browned but not fully cooked. Remove salmon from skillet and set aside on a plate.
- Sauté the onions: In the same skillet, add the chopped onion and sauté for about 5 minutes until softened and lightly golden brown, stirring occasionally to prevent burning.
- Make the sauce: Pour in the chicken broth and lemon juice, then add the softened Boursin cheese. Stir continuously until the cheese melts and the sauce is smooth and creamy. Let the sauce bubble for about 4-5 minutes to thicken slightly.
- Add parsley and return salmon: Stir in the chopped parsley into the sauce. Return the salmon pieces to the skillet, turning the heat down to medium-low, and cook for another 3-5 minutes or until the salmon is cooked through, flakes easily with a fork, and the sauce has thickened further.
- Final seasoning and serve: Taste the sauce and season with additional salt and pepper if needed. Serve the salmon immediately with the creamy Boursin sauce spooned over the top.
Notes
- The recipe is designed for salmon pieces approximately 1 inch thick; adjust searing time slightly for thicker or thinner pieces.
- If your salmon has skin and you prefer not to eat it, peel it off after searing while the fish is still warm.
- If the sauce becomes too thick, add a splash more chicken broth to loosen it.
Nutrition
- Serving Size: 1 piece (approximately 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: 28 g
- Cholesterol: 75 mg
