Diabetic Cooking

Main Dishes

Cranberry Chutney Glazed Salmon



  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 4 skinless salmon fillets (5 to 6 ounces each)
  • 1/4 cup cranberry chutney
  • 1 tablespoon white wine vinegar or cider vinegar


Preheat broiler or prepare grill for indirect cooking. Combine salt, if desired, cinnamon, and ground red pepper in small cup; sprinkle over salmon. Combine chutney and vinegar in small bowl; brush small amount evenly over each salmon fillet.

Broil 5 to 6 inches from heat source or grill over medium-hot coals on covered grill 4 to 6 minutes or until salmon is opaque in center.

Variation: If cranberry chutney is not available, substitute mango chutney. Chop any large pieces of mango.

Yield: 4 servings . Serving size: 1 fillet and 1 tablespoon chutney.

Nutrition Facts Per Serving:
Calories: 229, Carbohydrates: 7 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 104 mg, Fiber: 1 g

Exchanges per serving: 1/2 Fruit, 4 Meat.

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