Bird's eye chile, also known as Thai red chile, adds a punch of heat to this chutney. If your store doesn't have one, a serrano will work too.

EatingWell Magazine, January/February 2022


Credit: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

To make ahead:

Refrigerate chutney (Step 2) for up to 4 days.


Kumquats are an excellent source of vitamin C, and the edible skin—chock-full of antioxidants and fiber—makes them a nutrient superstar. They're available all winter, but if you can't find them, substitute with the segments of 2 large navel oranges.

Nutrition Facts

4 oz. salmon & 1/3 cup chutney
332 calories; protein 35g; carbohydrates 30g; dietary fiber 4g; sugars 22g; added sugar 8g; fat 8g; saturated fat 2g; cholesterol 78mg; sodium 352mg; potassium 853mg.