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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

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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!
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!
Prep: 5 minutes
Cook: 15 minutes
Chill Time: 1 hour
Total: 1 hour 20 minutes
Yield: 4 servings
Serving Size: 1 piece salmon


  • 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


  • 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. 

Last Step:

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


Serving: 1 piece salmon, Calories: 235 kcal, Carbohydrates: 17 g, Protein: 30 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 76 mg, Sodium: 242 mg, Fiber: 1 g, Sugar: 15 g


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