HOWARD L. PUCKETT
Yield:
4 servings (serving size: 1 fillet and 2 1/2 tablespoons chutney)

How to Make It

Step 1

Combine first 7 ingredients in an 11 x 7-inch baking dish; stir well with a wire whisk. Add salmon, turning to coat. Cover and marinate in refrigerator 1 hour, turning occasionally.

Step 2

Remove salmon from dish, and discard marinade. Prepare grill. Place salmon on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with Cilantro-Coconut Chutney.

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Ratings & Reviews

TCUnurse's Review

TCUnurse
March 28, 2012
N/A

laurawalke's Review

laurawalke
August 20, 2011
Oh wow!! I have been cooking this recipe since it appeared in the Nov./Dec. 1995 issue. It is just fabulous. I have cooked this for my family over and over through the years . . . it's part of our regular dinner rotation. A true favorite. Also have cooked this for many guests as well . . . their reaction was always wonderful. I pretty much always leave the beer out . . . doesn't seem to make a difference in my opinion, but I ALWAYS double the chutney! Always. Also . . . you can control the heat of the chutney with how much jalapeno you add. We're bold in flavor . . .and really adds to the fish. And, I always have broiled the salmon instead of grilling. This is a great recipe . . . a must try . . . you will agree!

Belladonna714's Review

Belladonna714
January 30, 2010
This is a delicious salmon recipe! Broiled for 12 minutes instead of grilling in pan. Served with brown rice and CL seasoned spinach...also very good. Will definitely make this again!