Description
This 30-minute Boursin salmon recipe has a creamy lemon herb sauce, and it’s perfectly flaky and tender and simple to make.
Ingredients
Scale
- 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
- 1 teaspoon fresh lemon juice
- 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese (softened)
- 1–2 tablespoons chopped parsley
Instructions
- Step 1: 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.
- Step 2: 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. Transfer the salmon to a plate.
- Step 3: To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly golden.
- Step 4: 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.
- Step 5: Put the salmon back into the skillet. Cook for another 3-5 minutes on low heat or until it’s cooked through, flakes easily with a fork, and the sauce has thickened.
- Step 6: Season with salt & pepper if needed and serve immediately.
Notes
This recipe is designed for salmon approximately 1″ thick. If the salmon has skin and you prefer not to eat it, peel it off after the searing step. If the sauce becomes too thick, add a splash more chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 466 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 26 g
- Cholesterol: 109 mg
Keywords: Boursin salmon, creamy salmon, lemon herb sauce, pan-seared salmon