Move the oven rack to the highest level possible. Ideally, about 4 inches from the upper heating element. Preheat the oven to high broil for 5-10 minutes.

Place all of the charoset chutney ingredients in a saucepan over medium heat. Stir from time to time to prevent sticking. After 5-10 minutes when the apples have softened and most, if not all, of the liquid evaporates, turn off the heat. Cool to room temperature or refrigerate until ready to serve.

While the charoset chutney is cooking, make the salmon.

Place the salmon filet flat on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven on the top rack. Broil for 4-6 minutes. It is done when it is firm and flaky and there isn’t any pink in the middle. A very large and thick filet may take up to 8 minutes, where a very thin filet could only take 4 minutes.

Plate the salmon, top with a large spoonful or two of the charoset chutney and garnish with sliced lemon and parsley.