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Broiled Wild Salmon with Apple Cherry Chutney

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!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 235 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1/4 cup low sodium soy sauce (or Tamari for gluten-free*)
  • 1 tablespoon rice vinegar
  • 2 tbsp Harry & David’s Apple Cherry Chutney
  • 1 tablespoon minced garlic 
  • 1/2 tablespoons ginger (finely grated)
  • 1 lb wild salmon fillet (cut into 4 pieces)
  • 2 tbsp Harry & David’s Apple Cherry Chutney
  • cooking spray

Instructions

    Cup of Yum
  1. Combine the first 5 ingredients for the marinade and blend well.
  2. Pour the marinade into a Ziploc bag. Add the salmon to the marinade, squeeze the air out of the bag and seal.
  3. Refrigerate for about 1 hour, turning occasionally.
  4. Heat broiler to high.
  5. Place salmon on a broiler pan lined with tin foil and sprayed with oil and broil on the second rack from the top for 5 minutes on one side.
  6. Remove from the broiler, carefully flip the salmon over.
  7. Spoon on the apple cherry chutney, spreading evenly over the salmon.
  8. Cook another 4-5 minutes until cooked, pressing the salmon with the back of a spatula handle (for firmness rather than sponginess).
  9. Serve immediately. 

Notes

  • *Calculated with half marinade since most gets tossed.
  • Adapted from The Reluctant Entertainer

Nutrition Information

Serving 1piece salmon Calories 235kcal (12%) Carbohydrates 17g (6%) Protein 30g (60%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 76mg (25%) Sodium 242mg (10%) Fiber 1g (4%) Sugar 15g (30%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 235

% Daily Value*

Serving 1piece salmon
Calories 235kcal 12%
Carbohydrates 17g 6%
Protein 30g 60%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 76mg 25%
Sodium 242mg 10%
Fiber 1g 4%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.