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Salmon with Peach Basil Chutney

Pan Seared Salmon with Peach Basil Chutney

Pan Seared Salmon with a delightfully seasonal peach basil chutney. The perfect way to take advantage of late summer's bounty.

Course Main Course
Cuisine American
Keyword pan seared salmon, salmon with fruit chutney, seared salmon
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 500 kcal


  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 large shallot, diced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup golden raisins
  • 2-3 peaches, peeled and chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon grape seed oil
  • 2 4 ounce portions wild Alaska salmon


  1. Add brown sugar and apple cider vinegar to a medium sized pot and bring to a boil over medium heat, stirring to combine. Add shallot and cook until mixture has reduced to a syrup-y consistency, about 5-7 minutes. Add spices, salt, raisins and peaches and continue to cook for another 3-4 minutes, stirring occasionally. Remove from heat and allow mixture to cool completely before stirring in basil.

  2. Add oil to a cast iron skillet over medium high heat. When oil is hot but not smoking, add salmon and cook for about 3-4 minutes on each side, depending on the thickness of the salmon. 

  3. Transfer salmon to plates and top with a generous spoonful of the peach basil chutney.