Boursin Salmon Orzo

I will never stop advocating for the use of Boursin cheese in meals! It’s a one-stop flavour ball of goodness that enhances so many dinners. Here we’re using it to create a creamy, garlicky orzo with salmon. It’s such a simple dish, but it truly packs in so much gorgeous flavour! Follow me…

Pan Fried Salmon

Salmon takes on the garlicky flavours of Boursin so delightfully. Add some lemon in there too and we’ve got one heck of a good time on our hands.

What kind of salmon should I use?

I use boneless skinless fillets from my local fishmonger, although most supermarkets will sell them. I actually filmed this recipe with salmon that was lightly smoked; which worked incredibly well! You could use skin-on salmon if you’d prefer since the fillets will be kept whole and served on top. Pan-frying is the best option for cooking the salmon as it’s the best chance to develop flavour. You can build up a nice crust and also baste the salmon in butter. Since the salmon is going on top of the orzo, wrapping it in some buttery goodness helps it hold its own in the dish. Generously seasoning both sides with salt and pepper also helps!

Resting the salmon

You’ll want to slightly undercook the salmon as it will continue cooking as it rests. Once fried, just keep it warm under foil. A pool of juices will form as the salmon rests; keep this to add in to the orzo for bonus flavour! Process shots: fry salmon in oil (photo 1), baste in butter (photo 2), add to bowl (photo 3), cover in foil (photo 4).

Boursin Orzo

We’re going to start by sweating down some leek in the leftover butter. Leek makes the perfect base for this dish as it not only compliments the Boursin, but it also pairs beautifully with salmon.

Uncooked orzo

Instead of cooking the orzo separately and adding it to the sauce, we’re going to cook it in the same pan as everything else. I like to do this for a few different reasons:

Ease – fewer pots, less washing up! Flavour – the orzo will soak in the flavours of the sauce as it cooks. Starch – the orzo will release starch which helps create a thick, silky sauce.

In with the leek and orzo we’ve got some lemon zest and juice, alongside parmesan, spinach and of course the Boursin! Process shots: fry leek (photo 1), stir in orzo and lemon zest (photo 2), simmer with chicken stock and lemon juice (photo 3), stir in parmesan and boursin (photo 5), add spinach and salmon resting juices (photo 5), stir (photo 6).

How do I know when the salmon is cooked?

You want the salmon to be slightly under your preference after it’s fried. It should easily flake and the centre should turn from a deep pink to a light pink similar in colour to the outside.

What consistency should the orzo be?

Aim for the consistency to allow a wooden spoon to run through the pan and the orzo slowly fall back into place (see video in recipe card below for reference).

Can I make this ahead of time?

I highly recommend making this fresh. Not only does salmon not reheat particularly well, but ideally you need the leftover fat/butter and resting juices to make the orzo. It does come together in a pinch though – promise!

Serving Boursin Salmon Orzo

I love finishing with a squeeze of lemon juice and a pinch of fresh parsley, although both are optional. For more recipes using Boursin check out my Boursin Chicken, Boursin Pasta, Boursin Pork Tenderloin and Boursin Mash! Alrighty, let’s tuck into the full recipe for this boursin salmon orzo shall we?!