Chutney Charmer
Grilled Marinated Salmon Fillets with Kenyan Tomato-Onion Chutney
70 minutes
Serves 4
DinnerAfrican
Herb's take
Inspired by Kenyan open-fire grilling traditions and the vibrant world of East African chutneys, this dish teaches you how to deeply marinate salmon and craft a tangy-sweet tomato-onion topping. You’ll learn the magic of blooming spices and why a smoky grill makes all the difference.
Equipment needed
- Grill
Ingredients
Yield
4
Instructions
- 01Pat salmon fillets dry and set in a shallow dish. In a small bowl, whisk 2 tbsp lemon juice, 2 cloves minced garlic, ginger, smoked paprika, and ground coriander with 2 tbsp vegetable oil. Rub marinade all over salmon. Cover and refrigerate at least 30 minutes, up to 1 hour.
- 02While salmon marinates, heat remaining 2 tbsp vegetable oil in a large skillet over medium heat. Add sliced onion and cook until just starting to soften, about 3 minutes.
- 03Stir in serrano chile, remaining 4 cloves garlic, and a pinch of salt. Cook until onions are golden and caramelized, 8 to 10 minutes.
- 04Add chopped tomatoes, brown sugar, apple cider vinegar, cumin, turmeric, and 1 tsp kosher salt. Simmer uncovered, stirring, until tomatoes break down and mixture is thick and jammy, 18 to 22 minutes.
- 05Take chutney off the heat and stir in remaining 1 tbsp lemon juice and the fresh cilantro. Taste and adjust salt if needed.
- 06Preheat grill to medium-high. Oil grill grates well. Remove salmon from marinade and let excess drip off.
- 07Grill salmon skin-side down for 4 to 5 minutes, then flip and cook another 2 to 3 minutes, or until just opaque in the center.
- 08Transfer salmon to plates. Top each fillet generously with tomato-onion chutney and sprinkle with extra cilantro. Serve immediately.
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