Grilled Salmon With Herbes De Provence


Perhaps lavender is not so well known to American cooks on its own, but the combination of spices that French cooking has made famous includes it in many of its variations.

The Provence region of France is famous for its lavender fields and so it is no wonder that it infuses the cooking.

Provençal Cooking

grilled salmonBesides the inclusion of lavender, what other spices are notable in the mix? Since the hills are covered with thyme and rosemary, of course, they will feature in the cooking.

Aromatic herbs flavor the food in this region’s cooking, it is the signature feature of Provençal cuisine.

Seafood, like fish and shellfish, including healthy Salmon, combine in fish stews and soups.

Herbes de Provence are a mix of herbs, usually basil, marjoram, thyme, rosemary, savory, orange zest and/or lavender buds.

I like mixtures with lavender the best.

This secret herbal combo of Southern France enhances grilled meats and fish, vegetable dishes, and how about bread dipped in olive oil with a sprinkle of Herbes de Provence?

Check The Spice Ingredients

Herbes De Provence does not always combine the same spices, so check to be sure lavender is included. Or package up your own mixture, experimenting with the proportion of spices that appeal most to your tastebuds.


Grilled Salmon With Herbes De Provence

Ilona E
An exciting taste treat is in store for you when you try these salmon fillets made the Provence way, with their own unique mix of herbs including lavender buds. A wonderful recipe for the grill.
Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Course Entree
Cuisine French
Servings 6 , Cook on the Grill


  • 6 four-ounce Salmon fillets Boneless
  • 3 Tbsp Olive oil
  • 3 Tbsp Fresh lemon juice
  • 2 1/2 tsp Herbes de Provence
  • 1/2 tsp Salt sea salt is best
  • 1/4 teaspoon Cracked pepper white or mixed berries
  • Olive oil to brush grill
  • 2 tbsps Shallots minced (optional)
  • Thoroughly marinate the salmon in the marinade.
  • Create a flavored mayonnaise to moisten the salmon:
  • 1/2 cup mayonnaise
  • 2 tsp fresh squeezed lemon juice
  • 2 Tbsp chopped fresh chives
  • 1 tsp herbes de Provence
  • Sea salt to taste.
  • Combine and spoon onto salmon before serving..


  • Place the salmon fillets in a single layer in a container. Combine the oil, lemon juice, herbs, salt, and pepper and the optional shallots. Pour the marinade over the salmon, rub in. Cover and refrigerate for at least 30 minutes, turning once or keep overnight in the marinade.
  • Heat the grilling surface until very hot, brush with the olive oil and grill fillets for 4 minutes, then turn and cook 3 to 4 minutes longer, just until opaque throughout.
  • ~~~~~~~~~
  • Serve with fresh hard rolls or baguettes on the side. Arugula and lettuce greens, baby spinach are just the right accompaniment. A slice of tomato, and a generous spoonful of flavored mayonnaise will give it just the finish it needs.

Add Sparingly

Lavender is an herb that is only needed in small amounts.

Make sure the grill is very hot

Cook the salmon 4 minutes on each side. It is important to sear, but not overcook the salmon.

Try This With The Salmon

Instead of a sandwich, make a bed of Spinach and Arugula greens, use a balsamic dressing to which a teaspoon of herbes de Provence has been added, garnish with large croutons and grated cheese. Serve the salmon on top.

Herbes De Provence – A French Cooking Secret

Don’t turn up your nose at the idea of adding flavor with lavender- the French have been doing it for centuries.

Not as well known a spice mix as it should be- try this sprinkled over goat cheese spread on small toasts, or in a chicken dish- it will give that certain “something”.

Make your own:

Herbes de Provence

Dried lavender flowers, marjoram, thyme and savory, rosemary and basil can be blended as desired.

Use somewhat less dried sage, since it can overpower the mix, but crumble some in for its flavor.

Mix together and keep in a tightly-sealed jar to store.

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Ilona Erwin, author

Meet the Author


I started working on this website beginning in 1998, when it was part of "Ilona's Reflecting Pool". Since then I've branched out into a number of online endeavors and work at writing lots of content for my sites. The work on "Ilona's Garden" remains my primary site and is dedicated to home gardener's success.