Broiled Wild Salmon with Cherry Apple Chutney

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

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

I love a good salmon dinner, a few of my favorites are Honey Teriyaki Salmon, Grilled Salmon with Avocado Bruschetta, and Maple Soy Glazed Salmon.

Just a few weeks ago I had this at a dinner party hosted by my friend Sandy who blogs at The Reluctant Entertainer during my trip to Harry and David in southern Oregon. The Autumn weather in southern Oregon couldn’t have been more perfect and we dined al fresco in her beautiful backyard on chalkboard paper lined tables with pears for 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

Anyone who meets Sandy feels instantly connected to her – she’s an incredible entertainer and really knows hot to make
you feel welcome.

Southern Oregon has the perfect landscape and climate for producing the best pears and produce. It’s also home to some of the finest cheese and great wine. Harry and David doesn’t just grow there own fruit (which are non-GMO btw), all their cakes, pastries, chocolates, cookies, Moose Munch and more all made on premises and they work directly with local wineries and cheese makers to offer the best Oregon wines, finest cheese such as award winning Rogue Creamery in their baskets.

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

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

A collection of cheese wedges with labels and prices

Their fruit is harvested and kept in cold storage until ready to ship so that every basket delivered to your door step is perfect. And, we even got to make and package our own gift baskets, although I learned quickly that I was not cut out for making this a career as I took about 40 minutes to pack ONE basket!

If you ever visit Southern Oregon, you can go on a Harry and David tour and tour their kitchens. We all stayed at the charming Winchester Inn in Ashland. I loved sitting in that nook staring out the window…

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

They had the most comfortable beds, and served some of the best breakfasts I’ve ever tasted – and I’m not even a breakfast person! Example, these poached eggs over a souffle with an arugula salad and berry vinaigrette – to die for! Southern Oregon has amazing culinary talent. Would you believe this meal came out of a food truck?

A place setting with clear glass plate, with a piece of bread wrapped in brown paper and a menuEverlasting memories were made in those short few days and Oh how I miss those stunning mountain views and old and new friends…
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
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

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!
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Broiled Wild Salmon with Apple Cherry Chutney

1
3
1
SP
235 Cals 30 Protein 17 Carbs 5 Fats
Prep Time: 5 mins
Cook Time: 15 mins
Chill Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
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 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

  • Combine the first 5 ingredients for the marinade and blend well.
  • Pour the marinade into a Ziploc bag. Add the salmon to the marinade, squeeze the air out of the bag and seal.
  • Refrigerate for about 1 hour, turning occasionally.
  • Heat broiler to high.
  • 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.
  • Remove from the broiler, carefully flip the salmon over.
  • Spoon on the apple cherry chutney, spreading evenly over the salmon.
  • Cook another 4-5 minutes until cooked, pressing the salmon with the back of a spatula handle (for firmness rather than sponginess).
  • Serve immediately. 

Notes

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

Nutrition

Serving: 1piece salmon, Calories: 235kcal, Carbohydrates: 17g, Protein: 30g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 76mg, Sodium: 242mg, Fiber: 1g, Sugar: 15g
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Points: 1
Points +: 5
Keywords: broiled salmon with chutney, Broiled Wild Salmon with Cherry Apple Chutney, easy broiled salmon, Harry and David Chutney Salmon recipe, how to broil salmon
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

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29 comments

  1. I live in Medford, Oregon. Just saw this recipe and am going to make tonight!  I love your recipes, and I love Harry and David! Thanks for making eating healthy so enjoyable!!

  2. Can you marinade for longer than the hour.? My husband and I both work and do not want to wait an hour after work to make.

  3. I love your recipes. They are so delicious

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    I appreciate your post and look forward to more. Obat Rakitis

  5. I found your website the other day and after reading a handful of posts, thought I would say thank you for all the great content. Keep it coming! I will try to stop by here more often. To get new information visit here

    You can get the next event’s idea with a great arrangement from a site.It can be followed with a full satisfication. women gift baskets

  6. Hi Gina, I grew up in Southern Oregon and I live in Connecticut now. What a surprising treat to see pictures of my hometown and some of my favorite places on earth (Rogue Creamery!!! Ashland!!!) on your blog. I'm thrilled to hear that you experienced and fell in love with Southern Oregon. My husband and I make your recipes on an almost daily basis and I constantly tell people, "I have never made a recipe I didn't like from Skinnytaste". Thanks for all your delicious recipes!

  7. I love Penny and Lulu's!!

  8. I made these last night except I didn't have the cherry chutney. I found cranberry apple chutney in my local store so I used that. Followed the rest of the recipe exactly. Soooo delicious. I saved it to my "recipe box". It's a keeper.

  9. Oh yum! That sounds delicious!

  10. Made this tonight and it was wonderful! I wasn't sure if I should leave the oven door ajar or closed (not that savvy with broiling yet), so did a "half one way half the other" thing. Salmon wasn't quite done in the middle, and was a bit extra done on top. Had to leave it in a bit longer to get done. It was still delicious! Any tips on broiling for the next time I make it?

  11. I'm allergice to fish – do you think it would be good if I used chicken or turkey breast?

    Thanks – KC 🙂

  12. Perla, Thanks for clarifying how to find the chutney. I could not figure it out either! I just ordered some. There is a 20% off coupon that expires tonight. The code is
    FFR.

  13. I am making this tonight! except i'm making my own chutney, its way easier and cheaper. i'll let you know how it turns out!

  14. I grew up in Ashland and love to go back. Keeping the smudge pots going in the H&D orchards in the spring was a typical job for poor college students at SOU. Of course I'm a big fan of H&D products and your salmon recipe is on my "must try" list! Thanks for the great post!

  15. Always looking for Harry and David stores when we travel. Sorry to have found lot of them closed, like the one in Destin, Florida..

  16. I love to shop at Harry & David's.
    The salmon looks wonderful.
    Thanks for sharing the beautiful pictures.

  17. Tammy, look for "Pick 4 Relishes" then you need to click on the RED select items button; I've been browsing the whole website all day long, Gina should get a commission.

  18. I cannot find that chutney on their website. Is it only available in the stores?

  19. I have never been to Oregon. It looks like y'all had so much fun! I am completely envious.

  20. Made this tonight and it was so good! I didn't have the chutney but I used some Saucy Susan instead, I've be making this again. Thank you Gina!

  21. I love Oregon, it's been years since I've visited so seeing your photos made me want to go back. The salmon looks wonderful, I have a Harry and David store close to me, I'll be sure to pick up that chutney.