Grilled wild salmon with warm cherry and sweet onion chutney

This delicious chutney brings new life to the classic salmon dinner, and incorporates vibrant flavours that are perfect for summer.

Serves: 4

You’ll need

  • 1 Walla Walla sweet onion, sliced
  • 1 tablespoon olive oil, plus oil for grilling 1 tablespoon minced ginger root
  • teaspoon garlic, chopped
  • 1/2 pound Bing cherries, pitted and halved 1/4 cup red wine
  • tablespoons red wine vinegar 1 tablespoon sugar
  • 2 teaspoons tarragon leaves, plus sprigs for garnish Salt and pepper to taste
  • 1-1/2 pounds wild salmon fillet, cut into 4 portions


  1. To make the chutney, in a hot saucepan, caramelize onions in oil, then add ginger and garlic and cook until lightly golden. Add cherries and cook gently. Deglaze pan with red wine and reduce until cherries are tender. Finish with vinegar, sugar, tarragon, salt, and pepper.
  2. To grill the salmon, preheat a backyard barbecue and rub the grilling surface with olive oil. Season the salmon fillets lightly with salt and pepper. Grill skin-side-up for five minutes, or until dark lines form on the flesh, then turn the salmon and grill until the fish is just cooked through, about 4 minutes more. Serve the salmon with the chutney and garnish with tarragon sprigs.
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