Rosemary Salmon With Lavender Honey

Looking for a simple yet flavorful dinner that’s perfect for busy weeknights? This Rosemary Salmon with Lavender Honey is an easy salmon recipe that’s both nutrient dense and delicious. 

Whether you’re cooking for yourself or the whole family, this quick, healthy dinner can be on the table in under 20 minutes. It offers sophisticated flavors without the hassle.

Salmon is a versatile and heart-healthy protein that goes well with many flavors. Like my Sheet-Pan Honey Salmon with Sweet Potatoes and Broccoli or Salmon With Lemon And Dill, this is another under-30-minute meal that is amazingly flavored and pairs with just about anything. 

It’s one of my go-to recipes when I want something that feels a bit elevated but doesn’t require a lot of effort.

The secret ingredient here is lavender honey; it adds a subtle sweetness that pairs beautifully with the fresh rosemary. It’s nutritious, healthy, easy to make, and perfect for weekday dinners or casually entertaining guests. Let’s make it! 

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Why This Recipe Works

Amazingly Flavored: Earthy, aromatic rosemary combines with the delicate sweetness of lavender honey, creating a balanced, unique, and satisfying dish. The garlic and olive oil add richness, while the fresh lemon juice brightens everything.

An Easy Recipe: The prep is minimal, and the cooking time is short. Cooking salmon until tender, flaky, and flavorful. Doesn’t get any easier!

Nutritious And Healthy: This simple protein offers heart-healthy fats and is a good source of B vitamins, among other health benefits. It’s a lovely dish for fish lovers.

Ingredients You Need To Make This Salmon Recipe

The ingredient list is short. I’m keeping it simple yet making it super flavorful. Here’s what you need.

• Salmon Fillets: You can use any type of salmon for this recipe—sockeye salmon, coho salmon, or Atlantic salmon. I prefer Atlantic salmon because its thicker fillets retain moisture well and provide a rich source of omega-3 fatty acids. And it’s also often more reasonably priced. But go with what you love the most or what’s on sale.
• Fresh Rosemary: This herb provides a deep, aromatic flavor that pairs beautifully with the salmon’s rich taste. It really elevates this dish.
• Lavender Honey: It’s my little secret ingredient that adds a lovely floral note and a delicious sweet touch that goes so well with fatty fish, similar to my Pan-Fried Chilean Sea Bass with Honey and Lemon! It’s honey combined with a tad of lavender extract—super simple to make.
• Lemon Slices: A touch of fruity acidity balances the overall flavors and brightens the dish. It also makes it taste lighter and more refreshing.
• Garlic Cloves: It’s another must-have ingredient that infuses this salmon dish with a rich, savory aroma in every bite.
• Extra Virgin Olive Oil: Trust me when I tell you that a cushion of good-quality olive oil makes the fish flaky and super tender. 
• Seasoning: Kosher salt and black pepper are all you need to finish off this easy meal. Feel free to use more, as the recipe card suggests, based on taste.   

How To Make Rosemary Salmon

As I’ve mentioned before, it’s ridiculously easy to make. So, let’s look at what you need to do to get this salmon dinner on your table tonight!

See the recipe card for full instructions and measurements.

1. Prepare the salmon: Place the salmon fillets, skin side down, on a lined baking sheet. Season with salt and pepper, top with minced garlic and fresh rosemary, drizzle with olive oil and rub the mixture evenly over the fillets. 
2. Add lemon slices and honey: Squeeze fresh lemon slices over the seasoned fish and lay lemon slices on the salmon. Then, drizzle the lavender honey over the fillets. 
3. Bake: Bake in a preheated oven for 15 minutes, or until the internal temperature of the salmon reaches 145°F, and the fish is opaque and flakes easily with a fork.

Helpful Tips

• Pat the salmon dry: Use a paper towel to thoroughly pat your salmon dry before seasoning. This helps the olive oil and seasonings adhere better, giving you more flavorful fish.
• Use parchment for easy cleanup: Lining the baking sheet with parchment paper can make cleanup even faster while keeping the fish moist.
• Check for doneness: Cooking time may vary depending on the thickness of your fillets. Thicker fillets will require a couple of minutes longer to cook. 
• Divide oil, herbs, and spices: Use your hands or the back of a spoon to rub the olive oil, herbs, and spices over the fish fillets in an even layer. You want those flavors to cover every inch of the fresh salmon.

Variations and Substitutions

Here are a few suggestions in case you don’t have a particular ingredient or want to change the flavors.

• Different herbs: Rosemary is my preferred herb for this dish, but you can also try other fresh herbs, like thyme or dill, for a slightly different flavor.
• Honey substitute: If you don’t have lavender extract, feel free to use regular honey. 

Serving Suggestions

​Salmon, especially this Mediterranean-flavored dish, is easily paired with hearty veggies or complex starches. Here are a few of my favorite pairing suggestions. 

• Comforting: Try my Brown Rice With Quinoa Pilaf And Carrots or Cumin Roasted Sweet Potatoes.
• Creamy: Serve this rosemary salmon with Dairy-Free Root Vegetable Mash or my Murasaki Sweet Potato Salad—it’s also easy to prep in advance.
• Low Carb: Try my Whole30 Brussels Sprouts or Roasted Rosemary Carrots for low-carb options.

​Recipe FAQs

How do I store leftovers? Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-high heat in a skillet, or enjoy it cold over a salad the next day.

Can I use frozen salmon for this recipe? Yes, just make sure to thaw the salmon completely and pat it dry with a paper towel before seasoning.

Is lavender honey necessary? Lavender honey adds a subtle, floral sweetness to the dish, but you can use regular honey if you don’t have lavender extract. The rosemary, garlic, and olive oil will still provide plenty of flavor.

How can I tell when the salmon is fully cooked? It is done when it flakes easily with a fork and has an internal temperature of 145°F. If it is still translucent in the center, it needs a couple of minutes more in the oven.

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This rosemary salmon with lavender honey is a simple yet elegant dish that can easily become part of your weekly dinner rotation. Leftovers are equally delicious for lunch the next day! Enjoy!

Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .