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Boursin-stuffed Salmon with Roasted Red Pepper Sauce

Updated on April 16, 2016
Kaili Bisson profile image

Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.

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4.5 stars from 6 ratings of Boursin-stuffed Salmon

Rich and wonderful salmon


Boursin and Salmon Were Made for Each Other

A cool, rainy day last week reminded me that much cooler days are not that far off. When the days get shorter and the nights get longer, we naturally gravitate toward richer, heartier meals.

This dish is easy to prepare and is worthy of the menu at your favorite French restaurant. Salmon fillets are slit down the middle and stuffed with Boursin® cheese. A roasted red pepper sauce tops it all off. Delicious and a little different…perfect for your next dinner party.

Ready? Let's get cooking...

Cook Time

Prep time: 20 min
Cook time: 12 min
Ready in: 32 min
Yields: Serves two people six-seven ounces of salmon each


  • 2 salmon fillets, six or seven ounces each
  • 1 package Boursin cheese
  • 2 large red peppers
  • 1/4 cup low-sodium chicken broth
  • 1/2 cup cream, whipping or table cream is fine

Preparing the peppers

Click thumbnail to view full-size
Char the peppers on all sidesPut them in a paper bag to "sweat" the skin offPeel, and remove the core and stemPuree the peppersAdd the stock and cream; reducemmmmm....this is also great with chicken!
Char the peppers on all sides
Char the peppers on all sides | Source
Put them in a paper bag to "sweat" the skin off
Put them in a paper bag to "sweat" the skin off
Peel, and remove the core and stem
Peel, and remove the core and stem
Puree the peppers
Puree the peppers
Add the stock and cream; reduce
Add the stock and cream; reduce
mmmmm....this is also great with chicken!
mmmmm....this is also great with chicken!

Stuff the salmon

Click thumbnail to view full-size
Make a slit in the fillet, being careful not to cut through to the skinStuff the salmon with Boursin
Make a slit in the fillet, being careful not to cut through to the skin
Make a slit in the fillet, being careful not to cut through to the skin | Source
Stuff the salmon with Boursin
Stuff the salmon with Boursin


Turn the broiler on in your oven and let it heat up.

When ready, put the whole red peppers under the broiler, carefully turning them over until they are nicely charred on all sides.

Remove the peppers from under the broiler and place them in a paper bag for 10 minutes. This will make removing the skin a snap.

After 10 minutes, remove the peppers from the bag (careful, they’re still hot) and peel the skin from them. Remove the stem and seeds too. This can be accomplished easily by cutting the peppers into strips as you go.

Puree the peppers in a food processor until they are nice and smooth.

Transfer the puree to a saucepan and add the chicken broth and cream. Boil this mixture until it is reduced to about one cup. Season to taste.

Now, turn your oven to the BAKE setting and preheat it to 450 (this won’t take long if the oven is still hot from broiling the peppers).

Make a slit about ¾ inch deep in each fillet to create a pouch to hold the cheese. Stuff the Boursin into the salmon, a spoon at a time, until the crevice in the salmon is full (you will only need about half the Boursin for two fillets).

Place the fillets in a baking dish skin-side down and bake for about 12 minutes (may be slightly less or more depending on your oven and desired doneness).

Place the fillets on a plate and top with the Roasted Red Pepper Sauce.

Tips for making this dish

  1. You can make the sauce a day ahead, which means the prep time before your guests arrive is cut down, so you can finish dusting instead.
  2. Shallot & Chive Boursin® was used in the recipe illustrated, but the “original” flavor (Garlic & Fine Herbs) would work well too.

Wine Pairings

As with all other salmon dishes, this one works well with Pinot Noir. Try a Beaujolais for something a little different.


What is Boursin you ask? What is Gournay Cheese?

Boursin was first developed back in 1957 by a gentleman named François Boursin, an expert in the art of cheese making. François was inspired by a long-standing Norman tradition that saw dinner guests mix their personal choice of fresh herbs into fresh, ripe cheese – right at the table – to create individual seasoned cheeses.

François’ first concoction was Garlic & Fine Herbs, which still exists today. It was the very first flavored cheese sold in France that was made with fresh cheese. When François sold the company, he insisted that the cheese should be given its own designation, as is the rule with cheeses in France. As a result, Boursin was classified as being from Gournay, the area in Normandy where Francois grew up.

These days, Boursin is made by Bel which has its headquarters in Paris, and this wonderful foil-wrapped cheese is available in more than 35 countries around the world. There are many delicious varieties of this soft, crumbly cheese available, including the original Garlic & Fine Herbs, Pepper, Shallot & Chive, Roasted Red Pepper and Garlic and Apple, Cranberry & Cinnamon.

Nutrition figures using wild Atlantic salmon (other types of salmon vary)

Nutrition Facts
Serving size: 6 oz.
Calories 250
Calories from Fat90
% Daily Value *
Fat 10 g15%
Protein 33 g66%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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