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!
use low sodium if sensitive to salt
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.