Description
This creamy Boursin salmon features tender pan-seared fillets in a rich lemon herb sauce. It is a 30-minute dinner that feels elegant but requires little effort.
Ingredients
- 4 salmon fillets (6 ounces each, about 1 inch thick)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ medium onion, finely chopped
- ¾ cup chicken broth (or vegetable broth)
- 1 teaspoon fresh lemon juice
- 5.2 ounces Boursin cheese with garlic and fine herbs
- 2 tablespoons chopped fresh parsley
- Lemon wedges (to serve)
- Cooked pasta or rice (to serve)
Instructions
- Remove salmon from the refrigerator 15 minutes before cooking. Pat the fillets dry and season them with garlic powder, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the salmon fillets and sear for 3 to 4 minutes per side until lightly browned. Do not cook them all the way through. Remove the salmon and set it aside.
- In the same skillet, add the chopped onion and cook for 4 to 5 minutes until soft and golden.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add the Boursin cheese and stir until it melts and the sauce is smooth.
- Reduce the heat to medium-low and simmer for 3 minutes to thicken the sauce slightly.
- Return the salmon to the skillet and spoon the sauce over each fillet. Simmer for 3 to 4 more minutes until the salmon is flaky and cooked to an internal temperature of 145°F.
- Sprinkle with parsley. Serve immediately with lemon wedges and your choice of pasta or rice.
Notes
- If the sauce becomes too thick, add a small amount of broth to reach your desired consistency before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared and Simmered
- Cuisine: American