This creamy salmon recipe with a Boursin sauce may just be the dish that converts you to salmon if you’re not already a big fan like I am! Pan-fried salmon comes out gorgeously juicy and flakes with a fork. There’s really nothing special involved in mastering how to cook salmon.
For those unfamiliar with it, Boursin cheese is known for its smooth, creamy texture and fresh herbs. That’s what makes it so versatile and perfect for sauces! Salmon always benefits from a touch of fresh lemon, so that brightens up the dish and ties it all together.
What you’ll need
- Salmon – we’re using fresh salmon cut into 4 smaller pieces
- Garlic powder – along with salt & pepper, seasoning the fish directly infuses lots of savory flavor
- Olive oil and butter – for pan frying
- Onion – I like sweet (Vidalia) onions here
- Chicken broth – for more depth of flavor
- Lemon juice – a hint of acidity
- Boursin – it’s a soft French cream cheese that’s mild, a little tangy and salty, and ridiculously tasty. It melts very easily. I used the original Garlic & Fine Herbs variety.
- Parsley – a pop of freshness to balance the richness
