Lavender and Fennel Crusted Salmon

Several years ago I planted a few lavender bushes.  I had no idea that these bushes would thrive in our Denver climate and expand to take up a big portion of the garden.

I love walking through the garden, brushing up against the leaves, the scent of lavender filling the air.  I often pluck a bunch of leaves and rub them in my hands to release the scent.  I am fascinated with the honey bees that congregate on and around the bushes, sometimes so many bees the lavender is abuzz.

This abundance of fresh lavender has expanded my culinary journeys.  I’ve made polenta cake with fresh lavender and honey, lavender ice cream. lavender shortbread, lavender crumb topping on fruit (especially good with pears), lavender vinaigrette and lavender lemonade.  If you have never used lavender in the kitchen but want to, look at The Lavender Cookbook and Discover Cooking with Lavender.  Both books are good and have creative recipes using lavender.

Lavender Field by Dave Catchpole

A single honey bee on lavender…soon lavender honey!

Lavender and Honey Bee by Steve Johnson

What could be better than being this close to the indescribable smell of lavender?

Norfolk Lavender by Martin Pettitt

While I have used lavender in many dishes, they were primarily sweet.  I had never used lavender on fish and would never have thought to pair it with fennel seeds so I was intrigued by the lavender and fennel crusted salmon recipe in the Sonoma Diet Cookbook. What a great way to bring a bit of summer to my winter table.  It was a delicious combination!

Lavender and Fennel Crusted Salmon adapted from The New Sonoma Cookbook.


6 6 ounce salmon filets (skinless)

2 tablespoons minced flat leaf parsley

1 tablespoon dried culinary lavender , crushed (if you don’t have dried lavender flowers, use Herbs de Provence which is a mixture of spices and includes lavender)

2 teaspoons fennel seeds

1 teaspoon fresh thyme, chopped

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil


Combine the parsley, lavender, fennel, thyme, salt and pepper.  Sprinkle the mixture over the salmon and rub in with your fingers.

Heat the olive oil in a large skillet over medium high heat.  Add salmon and cook 8-12 minutes or until golden brown and fish flakes easily, turning at the halfway point.

Easy and quick from prep to table.

I served the salmon with skinny mashed gold potatoes and sautéed rainbow chard.

Linked to: Miz Helen’s Country Cottage, Tasty Traditions, Ultimate Recipe Swap, Cooking Thursday, A Little Bit of Spain in Iowa, Frugal Follies, HoH, Strut Your Stuff, Recipe Swap Thursday, Let’s Do Brunch, It’s a Keeper, Pennywise Platter, Fantastic Friday

{captioned photos used under CC 3.0 Attribution}


13 responses to “Lavender and Fennel Crusted Salmon

  1. I have recently come across many recipes with lavendar but have yet to try any. Yours would be a good one for me to start…I put it on my to-make list for next week:-) THanks for the recipe.

  2. Carole

    Would love to try this recipe. In the meantime, the flower pictures are a joy to look at.

  3. Fennel and lavendar are two flavors I have never cooked with. The salmon looks wonderful!

  4. Absolutely gorgeous! Thanks so much for linking up to Crock Pot Wednesday.

  5. Oh Michelle,
    That is the most beautiful picture of Lavender, I love lavender everything and this recipe is outstanding. Your photo’s just take my breath! I really want to try your recipe. Thank you so much for sharing this with us at Full Plate Thursday and please come back!

    • Michelle

      Thank you Miz Helen…the photos of lavender are beautiful and I wish I could take credit for them but they belong to others and were used under CC Attribution. The salmon is mine and it was really very good and a new use lavender.

  6. Eva Cowell

    Lavender and ground hazelnuts also make an amazing crust for a dense white fish!!

  7. Your photos are exquisite. I would love them on the wall in my hallway. Just gorgeous.

    We are highlighting your recipe. I love salmon and this sounds like a new recipe for me. Thanks for linking it on Let’s Do Brunch.

  8. While I’m not a salmon fan, I love the lavender and fennel. What a unique idea 🙂

  9. Congratulations Michelle,
    You are featured on Full Plate Thursday 3-3-11. You are welcome to stop by and pick up your Red Plate. Hope to see you soon!

  10. Michelle, What a fabulous recipe, and the lavender photos featured in your post are awesome! Beautiful post. I intend to try this as we enjoy salmon.
    Blessings, Beth

  11. Pingback: How to Throw a Garden Party! | The Blog Farm - A Growing Blog Community

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