Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney
Updated Dec 01, 2025, Published Jan 01, 2016
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A Holiday Main Dish Worth Celebrating
When the holidays roll around — whether you’re planning Christmas dinner, a cozy Hanukkah gathering, or just a special winter meal — you want a main dish that brings warmth, flavor, and a touch of elegance. This Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney does exactly that. Moist, flaky salmon topped with a sweet‑tangy cranberry‑fennel chutney makes for a dish that’s both festive and comforting.
It’s perfect when you want something a little different than the usual roast, yet still hearty enough to serve to family or guests. And because it’s naturally gluten-free, it fits nicely into allergen-friendly holiday menus.
Table of Contents
Why This Salmon Recipe Works So Well for Holiday Tables
Balanced Flavor Profile: The contrast between the richness of the salmon and the bright, slightly sweet-tart chutney creates a memorable flavor, savory fish meets festive fruit and fennel in a beautiful union.
Elegant Yet Simple: With just a few thoughtful ingredients, this dish looks and tastes like holiday fare, without requiring complicated prep or hours of cooking.
Gluten‑Free (and Easily Adaptable): The recipe is designed to be gluten‑free from the start, which makes it a good option if anyone at your table is gluten-sensitive or following a gluten‑free diet.
Perfect for Shared Celebrations: Whether it’s Christmas, Hanukkah, or a winter dinner with friends, this salmon works beautifully at any gathering.
What You’ll Need
- A large salmon fillet (skin-on) enough to serve your group
- Olive oil, salt, and pepper for seasoning the salmon
- Fresh or thawed cranberries
- A fennel bulb (with fronds reserved for garnish)
- A sweet‑and‑tangy sauce or glaze (gluten‑free) for the chutney
- Sugar and water (to cook the chutney)
- Optional nuts (such as pistachios) for crunch and texture
- Fresh herbs (parsley or fennel fronds) for garnish
With those ingredients ready, assembling the dish becomes straightforward and stress-free.
Suggested Serving Occasions
- Holiday dinners — great for Christmas, Hanukkah, or winter celebrations
- Family gatherings or small dinner parties
- Festive Entree for special occasions or weekend dinners
- Make‑ahead holiday menus — the chutney can be prepared ahead, letting you finish the salmon closer to serving time
Tips & Variations to Make It Your Own
Smart Prep & Cooking Tips
- Use a fresh, thick salmon fillet for the best texture and presentation.
- Let the salmon skin remain on — it helps hold the fillet together while cooking and makes serving easier.
- Prepare the chutney ahead of time: cooking cranberries and fennel, then chilling, helps meld flavors and reduces last‑minute stress.
- After cooking, let the salmon rest for a few minutes — this helps juices redistribute and keeps the fillet tender and moist.
Creative Variations & Add‑Ons
- Nutty crunch: Stir in toasted pistachios or chopped nuts into the cranberry‑fennel chutney for extra texture and richness.
- Citrus twist: Add a bit of orange zest or a splash of orange juice to the chutney for a bright, festive citrus note.
- Herb-forward finish: Garnish with fresh fennel fronds or parsley for a fresh, aromatic touch.
- Spicy-sweet kick: Mix a pinch of crushed red pepper into the chutney for a subtle heat that balances the sweetness.
- Side pairings: Serve with roasted vegetables, steamed greens, or a winter grain pilaf to round out the meal.
- Holiday table upgrade: Add roasted root vegetables, a fresh salad, or gluten‑free rolls — the salmon-centered dish pairs well with many sides for a full holiday spread.
Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
