Best 2 Grilled Or Baked Salmon With Lavender Recipes

Indulge in the delectable flavors of salmon prepared with a unique twist, complemented by the aromatic essence of lavender. Discover two tantalizing recipes that showcase the versatility of this exceptional fish. Embark on a culinary journey with grilled salmon, kissed by the flames and infused with the heady fragrance of lavender, or delve into the art of baked salmon, enveloped in a symphony of herbs and the subtle sweetness of honey lavender butter. Each recipe promises a sensory experience that will leave your taste buds in awe.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Grilled Salmon in Foil With Herby Garlic Butter image

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

Provided by Rachel Gurjar

Time 36m

Yield 2 Servings

Number Of Ingredients 8

Ingredients

1 Tbsp. honey
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1 tsp. finely grated lemon zest
6 garlic cloves, finely chopped
4 Tbsp. unsalted butter, room temperature
2 Tbsp. finely chopped dill, plus more for serving
1 (1 lb.) boneless salmon fillet, preferably skin-on
4 Tbsp. fresh lemon juice, divided

Steps:

Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

GRILLED SALMON WITH LAVENDER BUTTER AND MANGOES

Grilled Salmon With Lavender Butter and Mangoes image

This is from a Guckenheimer cookbook I received as a gift. I am adding all the ones that sound good to Zaar so I can make them later.

Provided by Teddys Mommy

Categories Spring

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 salmon fillets, 6 oz each
8 fresh lavender flowers, plucked from stem
4 mangoes
1/3 cup minced shallot
1/2 cup Chardonnay wine
1/2 cup fresh lemon juice
1/4 cup clam juice
1 cup butter, cut into pieces
1 tablespoon dried lavender
salt and pepper, to taste

Steps:

In saucepan, reduce shallots in chardonnay and 1/2 cup lemon juice.
Add clam juice and 1/2 tablespoon dried lavender.
Bring to a boil and reduce by 1/3.
Remove from heat and whisk in butter, bit by bit.
Strain mixture with fine grid strainer.
Add the remaining dried lavender and keep the sauce warm.
Salt and pepper to taste.
Grill salmon giving it a diamond shape marking.
Cut mango on each side of seed.
Place half, skin side down and with a thin blade, separate skin from pulp.
Cute each half mango lengthwise to create a fan effect.
Ladle 1/2 ounce of lavender butter sauce on plate.
Place salmon in middle of plate.
Garnish with mango fan.
Sprinkle circumference of dish with fresh lavender flowers.

Nutrition Facts : Calories 664, Fat 34.3, SaturatedFat 16.4, Cholesterol 226.4, Sodium 407.6, Carbohydrate 21.3, Fiber 1.9, Sugar 16.1, Protein 64.5

Tips:

Choose the right salmon: Opt for wild-caught salmon over farmed salmon, as it has a lower fat content and a more robust flavor. Look for fillets that are firm to the touch and have a vibrant color.
Use fresh lavender: Fresh lavender sprigs provide the best flavor and aroma. If you don't have access to fresh lavender, you can use dried lavender, but use half the amount as it can be more potent.
Don't overcook the salmon: Salmon is a delicate fish that can easily become overcooked. Cook it until it reaches an internal temperature of 145°F (63°C) for medium-rare or 165°F (74°C) for well-done.
Let the salmon rest: Once the salmon is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute throughout the fish, resulting in a more moist and flavorful dish.

Conclusion:

Grilled or baked salmon with lavender is a delicious and healthy dish that is perfect for any occasion. The lavender adds a unique and flavorful twist to the salmon, making it a memorable meal. Whether you choose to grill or bake the salmon, be sure to follow the tips above to ensure that your dish turns out perfectly. With its tender flesh, crispy skin, and aromatic lavender flavor, this salmon dish is sure to impress your taste buds.

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