Boursin Stuffed Salmon
About this Recipe
If you’re looking for a recipe that feels fancy but is secretly super easy (like weeknight-dinner easy), this Boursin Stuffed Salmon is going to be your new go-to. It’s creamy, flavorful, and such a fun dish to prepare — seriously, the method of slicing and stuffing the salmon feels a little like kitchen magic. Whether you’re meal-prepping for the week or making something impressive for dinner, this one is a keeper.
Why You Will Love Boursin Stuffed Salmon
It’s quick and easy. Just 10 minutes of hands-on prep and 20 minutes in the oven. That’s it!
Flavor-packed and creamy. The Boursin cheese melts into the salmon and gives it that rich, herby goodness.
Meal-prep friendly. Make it ahead and store it in the fridge for up to 4-5 days.
Versatile pairings. Serve it with a simple salad, roasted potatoes, fluffy rice, buttery noodles, or a hearty grain like quinoa.
Fun to make! There’s something so satisfying about slicing the salmon to create that pocket and stuffing it full of creamy filling.
This dish is special because it’s one of those effortless “wow” recipes. The kind you pull out when you want something a little different from your usual salmon routine — but don’t want to spend all evening in the kitchen. The Boursin adds such a luxurious, savory creaminess that melts right into the fish, while the scallions add a pop of freshness and a little bite. It feels indulgent and wholesome all at once.
I also love how customizable this is. You can switch up the flavor of Boursin — try the shallot & chive or cracked black pepper versions for a fun twist. Or even mix in some chopped spinach or herbs for extra greens. It’s one of those recipes that looks and tastes like you worked a lot harder than you did — and who doesn’t love that?
What You’ll Need to Make Boursin Stuffed Salmon
Salmon
Salt
Pepper
Boursin cheese (any flavor you love — garlic and herb is a classic!)
Egg
Chopped scallions
Olive oil
Lemon slices
How to Make Boursin Stuffed Salmon
Prep your oven to 425°F and line a sheet pan with parchment paper.
Slice the salmon. You’ll make a long cut down the side, about halfway deep, then fold it slightly and create a “flap” on each side. This is where the magic happens — your creamy filling will go right inside.
Make the filling. Mix together the Boursin, most of the scallions, and the egg until creamy and smooth.
Stuff it! Season the inside of your salmon flap with salt and pepper, add the filling, then close it up. Season the outside too, drizzle with olive oil, and top with the rest of the scallions and lemon slices.
Bake. Pop it in the oven for about 17-20 minutes, until the salmon is cooked through and lightly golden.
Serving Ideas
This salmon is so flexible when it comes to sides. I love it with:
A big green salad with lemon vinaigrette
Roasted potatoes or sweet potatoes
Garlic butter pasta or orzo
Steamed rice or a wild rice blend
Nutty quinoa or farro for a fiber boost
You can even flake the leftovers into a grain bowl or tuck them into wraps for lunch. So many ways to enjoy it!
I hope you give this one a try soon — it’s one of those recipes that feels special without the stress. Let me know what you pair it with, and don’t forget to share if you put your own twist on the stuffing!
💛 Caitlin
Boursin Stuffed Salmon
Ingredients
- 2 lbs salmon
- Salt
- Pepper
- 5 oz package Boursin
- 1 egg
- 1/3 cup chopped scallions
- Olive oil
- 3-4 thinly sliced lemon slices
Instructions
Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.
Slice into the salmon lengthwise, about halfway down, careful not to cut through. Next, fold the salmon skin-side in, so that you can easily access the inside of the slice. Use a long knife to carefully slice a parallel flap. Cut about 3 inches on both sides. This will be where the filling goes. Place the salmon onto the sheet pan and set aside.
Make the filling. Add the Boursin, most of scallions (reserving a tablespoon for the top), and egg to a small bowl and mix together until smooth. The Boursin with break apart and become creamy. Set aside.
Season the salmon with salt and pepper on the inside of the flap, then add the filling, spreading evenly. Close the flap and season the outside with salt and pepper, the drizzle with olive oil and top with the remaining scallions.
Bake for 17-20 minutes, until the salmon is cooked through.
Notes
* Be sure to use a sharp knife to slice the salmon to create the flap. Be careful.
* To prep this recipe ahead, store the cooked salmon in an airtight container in the refrigerator for up to 4-5 days.
