• Andrew Zimmern Cooks: Broiled Salmon with Blue Cheese


Broiled Salmon with Blue Cheese, Lemon & Dill

By Andrew Zimmern

With this super-flavorful dish, I debunk the myth that cheese and fish don’t go together. This recipe is a show-stopper. Don’t knock it until you’ve tried it.

Watch Andrew make this recipe:

Broiled Salmon with Blue Cheese

Servings: 6


  • One 3-pound wild salmon fillet with skin
  • Kosher salt
  • Freshly ground white pepper
  • 2 tablespoons unsalted butter, diced
  • 1/4 cup shallot, minced
  • 1/2 cup dill, chopped, plus more for garnish
  • 4 ounces blue cheese, crumbled (about 1 cup)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • Lemon slices, for garnish
  • Bread, for serving


Preheat the oven to 450 degrees F. Lay the salmon skin side down on a large-rimmed baking sheet lined with parchment paper. Season the salmon with salt and white pepper and dot with the butter. Roast the salmon in the upper third of the oven for 8 minutes, until just starting to brown on top.

While the fish is cooking, combine the shallot, dill, blue cheese, lemon juice and white wine in a medium bowl and mash with a fork to break up some of the cheese.

Remove the salmon from the oven and preheat the broiler. Set the rack 6 inches from the heat.

Pour the blue cheese mixture evenly over the salmon fillet and broil for 10 to 12 minutes, until the salmon is golden brown on top and just cooked through. Transfer the salmon to a very large platter and garnish with more fresh dill and lemon slices. Serve hot with toast.

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