Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney

Indian-Spiced Salmon with Citrus Tart Cherry Chutney is a healthful, scrambunctious meal. Put  it in your kangaroo pouch ASAP!

Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney

I was asked to participate in the National Cherry Month #GoTart Campaign as a member of the Healthy Aperture Blogger Network. I received free samples of tart cherries mentioned in this post from the Cherry Marketing Institute, and was compensated for my time. All opinions expressed in this post are my own.

What you’re looking at is my every Friday night. This is my favorite post-work-pour-me-a-bottle-glass-of-vino-broil-me-up-some-salmon-fall-asleep-on-the-couch meal. Indian-spiced broiled salmon: #Cantgetenough. Topped with a homemade chut-a-ney (New Girl Reference, anyone? Anyone? New Girl?), salsa, or relish: Bangarang! Serve it up with wild rice and something green, and you’ll see some serious finger guns out of this girl right here. Joe Biden-style.

To spread the word about National Cherry Month, I whipped up a tart cherry chutney. It has allll the flavors: sweet, sour, somewhat savory, with a little kick – perfect for adding to all sorts of entrees.

Indian-Spiced Broiled Chutney with Citrus Tart Cherry Chutney

Let’s fact check. Tart fruits and veggies tend to be great for you because the pucker flavor is a sign of the presence of phytonutrients. Tart cherries are also full of Vitamin A and anthocyanins, the pigment found in deep red fruit and veggies. Anthocyanins are antioxidants, anti-viral, and may help protect against (and even fight) disease and infection. Studies show anthocyanins may be linked to heart health, as they may lower cholesterol and blood sugar, and increase metabolism. So eat them cherries, son!

Montmorency cherries are available year round, and can be found frozen or dried. In this case, I used dried cherries along with cherry juice, clementines, walnuts, warm spices and a touch of pure maple syrup to make the chutney. You can also use fresh cherries (or other fruits) to make chutney, but I loved the flavor and texture using Montmorency dried cherries. This chutney can also be served on top of other types of fish, poultry, or meat, and even vegetarian dishes. Sour is the new spicy, hit it!

Indian-Spiced Salmon with Citrus Tart Cherry Chutney

Whipping up a stellar Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney is one of the most healthful gifts you can give your mind, belly, and soul.

Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney

Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Julia


For the broiled salmon:

  • 4 ½- pound salmon fillets
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt

For the Cherry Chutney:

  • 1.5 tablespoons olive oil
  • ½ red onion finely chopped
  • 2 cups dried cherries
  • 1 cup walnuts chopped
  • 2 clementines peeled and seperated into sections
  • 1 cup cherry juice
  • 1/3 cup balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons fresh finger peeled and grated
  • 1 clove garlic minced
  • 1/8 teaspoon ground cinnamon
  • Pinch ground cardamom
  • Pinch ground nutmeg
  • Zest of ½ lemon


To Make the Citrus Cherry Walnut Chutney:

  1. In a large pot, add the olive oil and heat to medium. Add the onion and saute until it begins to turn brown, about 8 minutes.
  2. Add the remaining ingredients except for the chopped clementines, increase the heat to high and bring mixture to a full boil. Reduce the heat to a gentle boil and cook (uncovered) for 20 minutes, stirring regularly.
  3. Add the clementines and continue to cook an additional 20 minutes, stirring occasionally, until the juices have thickened.

To Make the Salmon:

  1. Place oven on high broil setting and allow the oven to heat all the way.
  2. In a small bowl, whisk together the olive oil, cumin, garlic powder, turmeric, paprika and salt. Drizzle over the salmon fillets (if you have time, refrigerate the marinade-coated salmon for at least 15 minutes for more flavor).
  3. Broil for 8 to 10 minutes, or until fish is cooked through.
  4. Remove from the oven, top with cherry chutney and serve with wild rice and something green.

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  1. Taylor @ Food Faith Fitness

    1. Can I come over and join you on Friday night? I’ll even bring the vino. Not that we’ll drink the whole bottle…
    2. New Girl!? BEST EVER.
    3. I love Salmon and Indian food x1000…but would never have paired it with cherry chutney. Um…you are a genius. Pinning!

  2. Julie

    Jerry LOVES salmon. I think I could serve it about every night and he would be happy. This sounds awesome. Hurry up and come see me. Been thinking about you a lot recently. Need to email you. Have a good Wednesday. Hi ho, hi ho, it’s off to deal with old quilters today.

    1. Julia Post author

      I’ve been thinking about you guys a lot lately, too…and I agree. I need to figure this trip out. I’d probably be in May/June/July because I’m a wuss and am totally afraid of the cold…saw on the news yesterday it’s felt like -14 degrees F with windchill in Chicago..ouch!! Anyway, Jerry and I can enjoy some hearty slabs of salmon and we can all have a grand ol time! Will chat soon about it! 🙂

  3. marquis @realrawkitchen

    Oh my goodness .. I’ve taken a mini hiatus from the blogging world but got back in just now JUST for this recipe haha my husband loves salmon and this seems like such a fantastic recipe because it’s different than the usual.

  4. Joanne

    New Girl!! YES. My favorite show currently on television.

    I am loving the flavors in this salmon! My favorite Indian spices plus my favorite fruit…I mean, what could be better?


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