Cranberry Pistachio Salmon.jpg

Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney

This roasted salmon feeds a crowd and is perfect for entertaining.

5 from 2 votes
Cranberry Pistachio Salmon.jpg
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Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 492kcal
Author: Gluten Free & More


  • 1 medium fennel bulb with fronds
  • ½ cup plus 1 tablespoon gluten-free sweet and tangy sauce such as San-J, divided use
  • 1 cup granulated sugar
  • ¾ cup water
  • 12 ounces fresh whole cranberries or frozen, thawed
  • ¾ cup roasted and salted pistachios coarsely chopped, divided use
  • Gluten-free nonstick cooking spray
  • 1 3½-pound salmon fillet 1-inch thick, skin-on
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • Fresh parsley for garnish optional


  • Cut off the fronds from the fennel bulb and save for garnish. Dice the fennel bulb.
  • Combine the fennel with ½ cup sweet and tangy sauce, sugar, and water in a deep saucepan. Bring to a boil and let cook for 5 minutes, stirring occasionally. Add the cranberries and cook until the cranberries start to pop and the sauce thickens, about 10 minutes. Let cool for a few minutes, then stir in ½ cup pistachios.
  • Position the top rack of the oven 6 inches from the broiler and preheat the broiler to high.
  • Place a piece of foil on a rimmed baking sheet and spray with cooking spray. Lay the salmon on the foil, skin side down. Brush with olive oil and sprinkle with salt and pepper. Broil the salmon for 7 minutes. Brush with the remaining 1 tablespoon sweet and tangy sauce and return to the broiler for another 2 minutes or until the top is browned and the salmon just barely starts to flake. Remove from the oven and let sit for 5 minutes.
  • Transfer the salmon to a serving platter and garnish with the reserved fennel fronds and parsley, if desired. Spoon the cranberry chutney on top and sprinkle with the remaining ¼ cup pistachios.


Nutrition Facts
Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney
Amount Per Serving
Calories 492 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Cholesterol 109mg36%
Sodium 730mg30%
Potassium 1247mg36%
Carbohydrates 36g12%
Fiber 4g16%
Sugar 27g30%
Protein 42g84%
Vitamin A 190IU4%
Vitamin C 9.8mg12%
Calcium 54mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cranberries Dairy Free Dinner Fish Magazine Salmon Sweet
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