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Broiled Wild Salmon


  • 1/4 cup low sodium soy sauce

  • 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

  • 3 tbsp Harry & David’s Apple Cherry Chutney

  • Cooking spray


  1. Combine first 5 ingredients together and 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.

  2. 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.

  3. Remove from the broiler, carefully flip the salmon over. Spoon on the apple cherry chutney, spreading evenly over the salmon.

  4. Cook another 4-5 minutes until cooked, pressing the salmon with the back of a spatula handle (for firmness rather than sponginess). Serve immediately.

Adapted from Skinny Taste

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