Salmon with Chutney

Over the holiday season last year, I began watching Nigel Slater’s Simple Cooking series on BBC. Prior to that, I’ve never seen Nigel Slater the chef. He’s quite the prolific cookbook writer, but I only own Christmas Chronicles (my favorite book ever!) and of course I’ve read his autobiography, titled Toast; the movie based on the book was very good as well.

Watching Nigel Slater was exactly what I expected. He’s casual, comfortable, scruffy like a schoolboy who was just forced to get out of bed, and most of all, he doesn’t care much about measuring! The show opens to him, saying “I’m Nigel Slater. I don’t think cooking needs to be complicated.” Then later on in the show, “I’ve been cooking my whole life. But I’m still learning about new flavors. It’s so important to keep an open mind.” I love hearing a culinary professional making those claims.

In spite of his boyish charm, he’s very comfortable in front of the camera. Surprisingly, his house, assuming it really is his house, it’s quite prim and proper. If you follow Mr. Slater on Instagram, he will often show glimpses of home, and it’s tidy and simply decorated, almost from a previous century. The back yard of course contains a flourish of herb plants, but the rest is manicured topiaries. All quite a paradox, but perhaps necessary for balance.

During the first episode of the show, entitled Sweet and Sour, (all episodes are about pairings) he threw together a chutney with this and that thrown in, then topped it on salmon filets. I just had to try it!

I typically make chutneys in the fall, especially in anticipation of my Thanksgiving turkey, but chicken and pork also work well topped with chutney. Yet I’ve never considered any form of seafood with chutney.

If you’ve never made a chutney at any time of year, here is a good primer to go about customizing one to your tastes. Also, I made a strawberry chutney once that was incredible, and perfect during strawberry season.

I altered Mr. Slater’s recipe for only 2 salmon filets, to serve 2, but the amount of chutney I made would be perfect for 4 filets.

Salmon with Chutney
Slightly adapted

1 purple onion, sliced
1 small apple, unpeeled, thinly sliced
Handful of golden raisins
Handful of dried cranberries or dried cherries
1/4 apple cider vinegar
2 tablespoons brown sugar
1 teaspoon mustard seeds
White pepper, to taste
Ground cinnamon, to taste
Salt
Pepper
2 tablespoons olive oil, divided
2 salmon filets at room temperature

Preheat the oven to 300 degrees F.

Boil onions for about 15 minutes; they should be soft. Save about 1/4 cup of the onion water and drain the onions.

Place the onions in a medium baking dish. Sprinkle with the apple slices and top with dried fruits.

Drizzle on the vinegar and stir the mixture together with the brown sugar. Add the mustard seeds, white pepper, cinnamon, salt and pepper. Drizzle with 1 tablespoon of olive oil and add the onion water.

Cover with foil and place the baking dish in the oven for 1 hour. After baking, remove from the oven and remove the foil.

Taste the chutney – you should taste sweet, sour, salt, tang.

For the salmon part, Mr. Slater pushed the oven temperature up to 350 degrees F, placed the salmon filets over the chutney, and placed the baking dish in the oven for ten minutes, uncovered.

Alternatively, prepare the salmon the following way: Heat the remaining tablespoon of oil in a medium skillet over high heat. Season the salmon with salt and pepper and cook in the skillet skin-up for a few minutes. Turn the filets over and turn down the heat to low. Turn the filets again and remove the skins. Flip one last time, turn off the stove, and let cook through on the bottom for a minute or so. Season tops of the filets again if needed.

To serve, lay filets side-by-side with the chutney, or top with chutney.

I served the salmon and chutney with plain white rice, which worked perfectly.

I will be making this again. The combination was fabulous.

By Published On: January 31st, 202448 Comments on Salmon with Chutney

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

48 Comments

  1. spicedblog January 31, 2024 at 6:33 AM - Reply

    Interesting! I can see how the sweet + tangy chutney would pair well with salmon. This is a great winter meal! And Christmas Chronicles is your favorite book ever?? I know you have a lot of books, so that really says a lot!

    • Chef Mimi January 31, 2024 at 7:25 AM - Reply

      Honestly, I secretly wish I lived in London and could hang out with Nigel every day. I think we could be besties.

  2. Ron January 31, 2024 at 6:54 AM - Reply

    Great combination Mimi. We love Indian spiced salmon with mango chutney, so i know we’d like this one.

    • Chef Mimi January 31, 2024 at 7:27 AM - Reply

      Exactly. And I almost added curry spices to the chutney, but I’m glad I resisted.

  3. angiesrecipes January 31, 2024 at 7:10 AM - Reply

    Love salmon prepared at any way. This looks fabulous, Mimi.

    • Chef Mimi January 31, 2024 at 7:27 AM - Reply

      I’m with you. And the great thing about salmon is that you can do just about anything to it!

  4. Jeff the Chef January 31, 2024 at 8:38 AM - Reply

    I really love the chutney ingredients. I have a feeling they’d go well with all sorts of things, but I love the unusual seafood pairing. Also, thanks for turning me onto this cool chef!

    • Chef Mimi January 31, 2024 at 12:19 PM - Reply

      Oh my gosh yes! I had no idea he had a cooking show! He’s got a few from what I can tell. He just seems like a nice guy.

  5. Jeff the Chef January 31, 2024 at 8:40 AM - Reply

    I should add that I think I saw him once on someone else’s show, and he seemed to cool … but then I forgot to follow up on it.

  6. David Scott Allen January 31, 2024 at 12:49 PM - Reply

    I have made so many of his recipes but have never seen him live — now I must! This salmon sounds so delicious and simple, like so many of his recipes. Thanks, Mimi —headed to YouTube to see can find!

    • Chef Mimi January 31, 2024 at 2:16 PM - Reply

      I found him on Amazon Prime. Simple Cooking, and there’s another called maybe Simple Dinners? He’s wonderful!

  7. Bernadette January 31, 2024 at 2:02 PM - Reply

    Thanks Mimi for sharing this recipe and telling us about Nigel’s TV show. I always like to have chutney’s on hand and this recipe looks like a keeper/

    • Chef Mimi January 31, 2024 at 2:17 PM - Reply

      I would have them on hand but I finally quit making them so often because I’m the only one who eats them! Great recipe, though.

  8. sherry January 31, 2024 at 2:49 PM - Reply

    now that’s interesting. I would never have thought to put chutney with salmon… I adore Nigel! His writing, his house, his recipes, his wonderful voice and calm manner. I have several of his books. I just love him:)

  9. Healthy World Cuisine January 31, 2024 at 6:17 PM - Reply

    Love Nigel Slater too. So calm and interesting to watch. I especially love this chutney recipe- I bet it would also be spectacular over pork chops with the slight sweet, spice and aromatics.

  10. Ben | Havocinthekitchen January 31, 2024 at 7:00 PM - Reply

    I don’t care much about measuring either, so I should watch Nigel’s show (not really familiar with him) And this dish? Perfectly cooked salmon and wonderful chutney!

    • Chef Mimi February 1, 2024 at 9:49 AM - Reply

      I know! That’s why I definitely can’t bake! Great show, a very interesting chef.

  11. Charlie DeSando January 31, 2024 at 9:43 PM - Reply

    Very nice looks great.

    • Chef Mimi February 1, 2024 at 9:50 AM - Reply

      Thanks! It was great.

  12. Tandy I Lavender and Lime January 31, 2024 at 9:56 PM - Reply

    This sounds absolutely divine!

    • Chef Mimi February 1, 2024 at 9:50 AM - Reply

      Thanks! It really was.

  13. Travel Gourmet February 1, 2024 at 12:52 PM - Reply

    I’m a Nigel Slater fan too. Great recipe. Salmon can take strong flavours and accompaniments and this sounds delicious. He’s been writing regularly in the Sunday Observer newspaper for about 30 years and has moved with the times which keeps our interest.

    • Chef Mimi February 3, 2024 at 11:20 AM - Reply

      He’s really fascinating! I’m glad I discovered one of his shows.

  14. Liz @ spades, spatulas, and spoons February 1, 2024 at 3:24 PM - Reply

    Interesting, making the chutney in the oven. I will try it. I have never thought to serve it with salmon either. Thanks Mimi.

    • Chef Mimi February 3, 2024 at 11:21 AM - Reply

      Me neither, and what a fabulous combination!

  15. Raymund February 1, 2024 at 4:04 PM - Reply

    Love this, the combination of the sweet and sour chutney with salmon sounds delicious

    • Chef Mimi February 3, 2024 at 11:21 AM - Reply

      It’s an incredible combination.

  16. Debra February 1, 2024 at 8:53 PM - Reply

    This is incredibly enticing, Mimi. I love salmon and I love chutney. Yet I have never thought of putting them together. This really does sound perfect! Easily a perfect combination!

    • Chef Mimi February 3, 2024 at 11:22 AM - Reply

      It works so well I can’t believe I’ve never thought of it either!

  17. Frank | Memorie di Angelina February 2, 2024 at 8:13 AM - Reply

    TIL who Nigel Slater is.. gotta love a cook who doesn’t measure! Look forward to checking out his videos. Just saw one, a sausage sandwich for a lazy Sunday brunch. And I look forward to trying to make my own chutney. Never tried it!

  18. thatskinnychickcanbake February 2, 2024 at 5:07 PM - Reply

    I love a sweet salmon glaze. This sounds terrific. Nick’s girlfriend will eat salmon and chicken so when she joins us for dinner, I’m always scrambling for a recipe. This is perfect.

    • Chef Mimi February 3, 2024 at 11:24 AM - Reply

      Oh good! I’m so happy to help! Well, Nigel is, too.

  19. Karen (Back Road Journal) February 3, 2024 at 10:05 AM - Reply

    I’ve made a lot of chutneys including an apple, onion and raisins one but have never made them bu baking. Can’t wait to try this.

    • Chef Mimi February 3, 2024 at 11:25 AM - Reply

      I’ve never boiled onions and used onion water, either, although on the show he boiled whole shallots, then popped them out of their skins to make the chutney.

  20. Ronit Penso Tasty Eats February 4, 2024 at 3:57 PM - Reply

    Very interesting way of preparing chutney. Pairing it with salmon is also quite original. Your salmon is cooked to perfection! :)

    • Chef Mimi February 5, 2024 at 11:33 AM - Reply

      Thank you.I’m a pro at cooking salmon! This recipe is wonderful

  21. terrie gura February 6, 2024 at 5:18 AM - Reply

    I think I have a tendency to do the same few things with fish. Never thought of a chutney! This sounds perfect for fall/winter!

    • Chef Mimi February 6, 2024 at 7:31 AM - Reply

      It was so good. You’ll just have to try it to see!

  22. 2pots2cook February 7, 2024 at 3:20 AM - Reply

    Hooked already! I have never served chutney with any fish as well but this one seems to be a great push up to do so!

    • Chef Mimi February 7, 2024 at 7:38 AM - Reply

      I hope you try it – it’s a truly fabulous combination!

  23. ingoodflavor February 8, 2024 at 6:08 PM - Reply

    I never would have thought to pair chutney with salmon, but it makes for an interesting combination. I would love to try it!

    • Chef Mimi February 9, 2024 at 9:37 AM - Reply

      I know! But it works so so well.

  24. Anonymous February 9, 2024 at 12:47 AM - Reply

    This is beautiful, Mimi. I will absolutely be trying it. I love all of that sweet and tangy flavor paired with the salmon. A perfect match. :-) ~Valentina
    P.S. I love the plate and fork, too!

    • Chef Mimi February 9, 2024 at 9:36 AM - Reply

      Thank you! There was no need to bake the chutney – it all could have been done in a pot on the stove, but it’s good to know it worked!

  25. cookingwithauntjuju.com February 9, 2024 at 2:16 PM - Reply

    Love salmon served just about any way. Never made many chutneys but I see where your recipe would work really nice and add lots of great flavor and texture :)

    • Chef Mimi February 9, 2024 at 3:22 PM - Reply

      The combination was incredible. I never would have thought to pair them that way!

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