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Grilled Salmon With Lavender Butter and Mangoes

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“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.”

Ingredients Nutrition

  • Salmon
  • 8 salmon fillets, 6 oz each
  • 8 fresh lavender flowers, plucked from stem
  • 4 mangoes
  • Lavender Butter (make before grilling salmon)
  • 13 cup minced shallot
  • 12 cup Chardonnay wine
  • 12 cup fresh lemon juice
  • 14 cup clam juice
  • 1 cup butter, cut into pieces
  • 1 tablespoon dried lavender
  • salt and pepper, to taste


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

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