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Broiled Wild Salmon with Cherry-Apple Chutney Recipe

This broiled wild salmon recipe uses Harry & David’s Cherry Apple (Apple Cherry) Chutney and is incredibly easy and flavorful—ideal for busy weeknights or for serving at a relaxed dinner party.

A plate with broiled wild salmon with cherry apple chutney and roasted brussels sproutsBroiled Wild Salmon with Cherry Apple Chutney

I always appreciate a good salmon dinner. A few of my other favorites include Honey Teriyaki Salmon, Grilled Salmon with Avocado Bruschetta, and Maple Soy Glazed Salmon.

A few weeks ago I enjoyed this dish at a dinner hosted by my friend Sandy, who blogs as The Reluctant Entertainer. We were visiting Harry & David in southern Oregon, and the autumn weather was beautiful. We dined al fresco at a large table lined with chalkboard paper and pears used as simple, elegant centerpieces.

A tabletop with decorative boxes with pears and wine glasses, a name card for Gina from SkinnyTaste with a picture of pears, a group of 14 people around a large dinner table with plates of food and beverages

Sandy is a warm, natural entertainer who makes guests feel instantly at home. Southern Oregon’s climate and landscape are ideal for growing pears and other produce, and the region is known for excellent cheeses and wines. At Harry & David, fruit is harvested and stored until ready to ship, and they produce many of their confections and baked goods on site. During our visit we even assembled our own gift baskets—an enjoyable glimpse behind the scenes, though I discovered I’m far from a professional packer.

A fall centerpiece arrangement surrounded by pears, three women taking pictures with rolling hills in the background, a fall scene with a path at an orchard leading to a field and mountains in the background

We toured orchards and production areas and sampled local specialties. The region’s cheeses, including award-winning varieties, were a highlight of the baskets we tasted and packed. The orchards and tasting rooms make for a memorable, scenic visit if you find yourself in southern Oregon.

A close-up of a pear growing on a tree, a path through a pear orchard with mountains in the background, a wooden orchard box with Bear Creek Orchards logo

We stayed at the charming Winchester Inn in Ashland. The rooms were cozy, the beds comfortable, and the breakfasts were outstanding—one memorable breakfast featured poached eggs over a souffle with arugula salad and a berry vinaigrette. The culinary talent in the area is impressive; portions of our meals came from creative, mobile kitchens as well as established local eateries.

A window seat with sheer curtains, pillows and welcome basket with wine and snacks

Those few days produced lasting memories: mountain views, orchard walks, and evenings gathered around long tables with friends old and new.

A group of friends in a field with fall foliage and mountains behind them

Broiled salmon fillets on a sheet of foil topped with apple cherry chutney

Broiled Wild Salmon with Apple Cherry Chutney

This broiled wild salmon is bright and well balanced: a savory soy-based marinade, a touch of rice vinegar and ginger, and the sweet-tart texture of apple-cherry chutney on top. It’s straightforward to prepare and cooks quickly, making it perfect for weeknights yet elegant enough for guests.

This broiled wild salmon recipe is made with Harry & David's Apple Cherry Chutney and it's SUPER easy and delicious – Perfect for weeknights or dinner parties!

Ingredients

  • 1/4 cup low-sodium soy sauce (or Tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 tablespoons Harry & David’s Apple Cherry Chutney
  • 1 tablespoon minced garlic
  • 1/2 tablespoon finely grated ginger
  • 1 lb wild salmon fillet, cut into 4 pieces
  • 2 additional tablespoons Harry & David’s Apple Cherry Chutney for topping
  • Cooking spray or a light brush of oil for the broiler pan

Instructions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, 2 tablespoons of chutney, minced garlic, and grated ginger until well combined to make the marinade.
  2. Place the salmon pieces in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag (squeezing out excess air) or cover the dish, and refrigerate for about 1 hour, turning the salmon occasionally to ensure even flavor.
  3. Preheat your broiler to high and position the oven rack about one to two notches down from the top (the second rack from the top works well).
  4. Line a broiler pan or baking sheet with foil and lightly spray or brush with oil. Remove the salmon from the marinade and arrange the pieces on the prepared pan, skin-side down if applicable.
  5. Broil the salmon for about 5 minutes on the first side without disturbing it, until the edges begin to firm.
  6. Carefully flip each piece, then spoon the remaining 2 tablespoons of apple-cherry chutney evenly over the tops of the salmon.
  7. Return to the broiler and cook another 4–5 minutes until the salmon is cooked through and flakes easily when pressed gently with the back of a spatula. Cooking times will vary slightly depending on fillet thickness.
  8. Serve immediately, garnished with a wedge of lemon or a scattering of fresh herbs if desired.

Notes

  • Most of the marinade is discarded after marinating; nutritional estimates are calculated using about half of the marinade that remains on the fish.
  • This recipe was adapted from a version served by a talented entertainer and friend; it’s designed to be quick, crowd-pleasing, and flavorful.

Nutrition (per piece of salmon)

Calories: 235 kcal • Carbohydrates: 17 g • Protein: 30 g • Fat: 5 g • Fiber: 1 g • Sugar: 15 g • Sodium: ~242 mg • Cholesterol: 76 mg

A jar of cherry apple chutney with raw salmon fillets, a bag with raw salmon fillets in marinade, marinated raw salmon fillets on a baking sheet

The combination of the savory marinade and the fruity chutney gives the salmon a pleasant contrast of flavors and a glossy finish. It’s a simple way to elevate a classic fish dinner without spending a lot of time in the kitchen.

Poached eggs over souffle with arugula salad and berry dressing, a side of roasted potato chunks, and orange slices
A plate of beet-colored pasta with pea shoots and creamy dressing, a plate with a chocolate cup filled with whipped cream and shaved chocolate, a photo of the Fresco logo
Lunch at Penny and Lulu’s catered by Fresco.
Four women smiling with their arms around each other and a flower arrangement in the background