Roast Salmon with Kumquat-Pineapple Chutney

Position rack in upper third of oven; preheat to 450°F.

Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add kumquats, pineapple, raisins, vinegar, lemon juice, 2 tablespoons honey, coriander, chile and 1/2 teaspoon each pepper and salt. Bring to a boil. Adjust heat to maintain a simmer and cook, stirring often, until the chutney has thickened, about 15 minutes.

Meanwhile, pat salmon dry and place on a rimmed baking sheet, skin-side down. Stir mustard, the remaining 2 tablespoons honey, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl and brush over the salmon. Bake until the salmon is almost done, 8 to 12 minutes, depending on thickness. Switch the broiler to high and broil until the salmon is lightly browned and flakes easily with a fork, about 3 minutes. Serve with the chutney.