Can I use frozen salmon?

Yes. Thaw fully and pat dry before cooking to avoid excess water in the pan.

Is Boursin the same as cream cheese?

Not exactly. Boursin is softer and herb-seasoned; cream cheese works in a pinch but the flavor won’t be identical.

The flesh should flake with a fork and be mostly opaque. A tiny bit of translucence in the center is okay — it will finish carrying over heat.

You can prep the onion-broth base ahead, but add Boursin and finish with the salmon just before serving for best texture.

A quick, weeknight-friendly salmon cooked in a luscious lemon-and-herb Boursin sauce. Flaky fish, silky cheese sauce, minimal fuss.

Scale

Remove salmon from the refrigerator about 15–30 minutes before cooking so it comes closer to room temperature. Slice into four portions and blot with paper towels. Season both sides lightly with garlic powder, salt, and pepper.
Warm a skillet over medium-high heat and add the olive oil plus the butter. When the fat shimmers, place the fillets in the pan. Sear each side for roughly 3–4 minutes until a golden crust develops. The fish should still be slightly underdone in the center — transfer to a plate and set aside.
Lower the heat to medium. Add the chopped onion to the same pan and cook, stirring occasionally, until the onions are soft and starting to brown, about 4–6 minutes.
Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan. Drop in the Boursin and whisk or stir until it melts into a smooth, creamy sauce. Let the mixture simmer gently for 3–4 minutes so the flavors meld.
Return the salmon pieces to the skillet, spooning sauce over them. Reduce the heat to low and cook another 3–5 minutes, or until the fish flakes easily with a fork and the sauce has thickened to your liking.
Taste and adjust seasoning with salt and pepper if necessary. Scatter the chopped parsley over the top and serve right away.

Thickness matters: this method suits fillets around 1 inch thick. Thicker cuts need a slightly longer sear; thinner pieces need less time.
Skin preference: if your fillets have skin and you don’t want to eat it, remove it after the searing step — it’ll peel off easily.
Sauce consistency: if the sauce tightens too much, loosen it with a splash more stock. If it’s too thin, simmer a minute or two to reduce.
Make-ahead: you can chop the onion and have the Boursin softened in advance to speed things up.
Serve suggestions: spoon the salmon and sauce over pasta, steamed rice, or roasted potatoes for a complete meal.