When the crisp autumn air rolls in, comfort foods take center stage.

But that doesn’t mean grilling season has to end.

Fall is the perfect time to fire up the grill and explore seasonal flavors that pair beautifully with salmon.

From earthy herbs and roasted vegetables to cozy spices and sweet autumn fruits, salmon becomes the star of hearty and nourishing meals.

This collection of 15 fall grilled salmon recipes brings the very best of the season to your plate.

Each dish celebrates the harvest with bold flavors like maple, apple cider, pumpkin, and cranberries, all infused into smoky, tender salmon.

Whether you’re preparing a weeknight dinner, entertaining guests, or looking for something festive, these recipes promise warmth, comfort, and a taste of autumn in every bite.

15 Easy Fall Grilled Salmon Recipes to Warm Up Your Table

Salmon is one of the most versatile proteins.

When combined with the rich ingredients of autumn, it transforms into dishes that are both comforting and gourmet.

These 15 fall grilled salmon recipes highlight everything the season has to offer.

From sweet roasted fruits to nutty sauces and warming spices, each recipe captures the essence of fall.

As the days grow shorter and the evenings cooler, these recipes bring the perfect balance of smoky grill flavor and seasonal coziness to your table.

Whether you try one or all fifteen, you’ll discover that fall is the perfect season to enjoy salmon fresh off the grill.

Maple Dijon Glazed Grilled Salmon

The beauty of autumn is reflected in this maple Dijon glazed grilled salmon recipe.

Sweet maple syrup pairs with tangy Dijon mustard to create a caramelized crust that clings perfectly to the tender salmon.

Fresh thyme and garlic add earthiness while the slight smokiness from the grill brings comforting fall vibes.

This dish is elegant yet simple.

Ingredients

• 4 salmon fillets, skin-on
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste

Instructions

• Begin by preparing the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper until the mixture is glossy and fully combined.
• Pat each salmon fillet dry with a paper towel to ensure the glaze clings well. Generously brush the glaze over the flesh side of the salmon, reserving some for basting while grilling. Allow the fish to sit for at least 10 minutes so the flavors start to penetrate.
• Preheat your grill to medium-high heat, around 375–400°F. Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking and to help develop beautiful grill marks.
• Place the salmon fillets on the grill skin-side down first. This creates a firm base and keeps the fish moist while cooking. Close the lid and allow the salmon to cook undisturbed for about 4–5 minutes until the skin crisps slightly.
• Open the lid and carefully flip each fillet using a wide spatula. Brush the top again with more glaze. Grill for another 4–5 minutes until the salmon is opaque and flakes easily with a fork. Adjust cooking time depending on the thickness of your fillets.
• Once done, transfer the salmon to a platter and let it rest for 2 minutes to allow the juices to redistribute. This step ensures the salmon stays moist and tender. Garnish with a sprig of thyme before serving.

This maple Dijon grilled salmon is a delightful centerpiece for fall dinners.

Its sweet-savory glaze makes each bite deeply satisfying.

Paired with roasted squash or wild rice, it offers a warm, nourishing balance of flavors.

The smoky aroma and caramelized crust feel like a seasonal hug, making this recipe perfect for cozy evenings.

Apple Cider Herb Grilled Salmon

Apple cider embodies the crisp flavors of fall, and here it transforms grilled salmon into a seasonal masterpiece.

The marinade blends apple cider with rosemary, sage, and garlic for a savory-sweet profile.

As the salmon grills, the sugars in the cider caramelize slightly, creating a golden crust that enhances its natural richness.

Every bite offers autumn warmth and comfort.

Ingredients

• 4 salmon fillets, skin-on
• ½ cup fresh apple cider
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 garlic cloves, finely minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh sage, chopped
• ½ tsp ground black pepper
• ½ tsp sea salt

Instructions

• In a medium bowl, whisk together apple cider, apple cider vinegar, olive oil, garlic, rosemary, sage, salt, and pepper until well blended.
• Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Ensure the fillets are evenly coated, then refrigerate for at least 30 minutes to allow the flavors to absorb.
• Preheat the grill to medium heat, about 350°F, and lightly brush the grates with oil to prevent sticking. While the grill heats, remove the salmon from the marinade and pat off excess liquid to avoid flare-ups.
• Place the salmon skin-side down on the hot grill. Close the lid and cook undisturbed for 5–6 minutes to develop a firm base and allow the skin to crisp.
• Gently flip the salmon using a wide spatula. Cook for an additional 4–5 minutes, brushing with leftover marinade for extra flavor. Continue until the flesh turns opaque and flakes with a fork.
• Transfer the grilled salmon to a platter and let it rest for a couple of minutes. Garnish with thin apple slices or fresh herbs for a rustic fall presentation.

This apple cider herb salmon balances smoky richness with orchard sweetness.

It pairs beautifully with roasted root vegetables or a warm grain salad.

The flavors bring to mind crisp autumn evenings and cozy gatherings.

Each bite captures the essence of fall in a simple yet sophisticated dish.

Pumpkin Spice Marinated Grilled Salmon

This pumpkin spice marinated salmon is the epitome of fall indulgence.

Pumpkin purée, cinnamon, nutmeg, and allspice create a seasonal marinade that brings out the buttery quality of salmon.

Grilling caramelizes the spices into a golden crust while locking in juiciness.

It’s a bold twist that turns a savory fish into a warm autumn delight.

Ingredients

• 4 salmon fillets, skin-on
• ¼ cup pumpkin purée
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground allspice
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

• In a small bowl, combine pumpkin purée, olive oil, maple syrup, cinnamon, nutmeg, allspice, garlic, salt, and pepper until a smooth marinade forms.
• Spread the marinade over the salmon fillets, making sure each piece is evenly coated. Cover and refrigerate for at least 1 hour to let the flavors develop deeply.
• Preheat the grill to medium-high heat, around 375°F, and lightly oil the grates. Allow the salmon to come to room temperature while the grill heats.
• Place salmon skin-side down on the grill. Close the lid and cook for 4–6 minutes without moving the fillets so the skin crisps and the pumpkin spice mixture caramelizes.
• Gently flip the salmon using a spatula. Grill for another 4–5 minutes until the salmon reaches desired doneness and flakes easily with a fork. Brush lightly with any leftover marinade during the final minute for added flavor.
• Remove salmon from the grill and let rest for 2 minutes. Sprinkle lightly with extra cinnamon or fresh parsley before serving for an aromatic finish.

This pumpkin spice salmon feels like fall comfort food with a gourmet twist.

The warming spices balance the rich salmon in an unexpected yet perfect harmony.

It pairs wonderfully with roasted Brussels sprouts or a wild rice pilaf.

This recipe is ideal for seasonal gatherings or a cozy autumn dinner at home.

Cranberry Orange Glazed Grilled Salmon

Cranberries and oranges are classic fall flavors that shine in this grilled salmon recipe.

The glaze is both tart and sweet, made from fresh cranberries, orange zest, and honey.

Grilling the salmon creates a smoky undertone that enhances the glaze’s brightness.

The result is festive, flavorful, and perfect for autumn celebrations.

Ingredients

• 4 salmon fillets, skin-on
• ½ cup fresh cranberries
• ¼ cup orange juice
• 1 tsp orange zest
• 2 tbsp honey
• 1 tbsp olive oil
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• In a small saucepan, combine cranberries, orange juice, orange zest, honey, olive oil, garlic, salt, and pepper. Simmer over medium heat until the cranberries burst and the mixture thickens into a glossy glaze. Let it cool slightly.
• Pat the salmon fillets dry and season lightly with salt and pepper. Brush each fillet generously with the cranberry-orange glaze, reserving some for basting during grilling.
• Preheat the grill to medium-high heat, about 375–400°F, and oil the grates well. Place salmon skin-side down and close the lid. Grill for 5 minutes to allow the glaze to caramelize slightly.
• Flip the salmon carefully, brush with additional glaze, and cook for another 4–6 minutes until opaque and flaky. Adjust the cooking time depending on the thickness of the fillets.
• Transfer the salmon to a platter, drizzle with any remaining glaze, and garnish with thin orange slices or fresh herbs for a vibrant fall presentation.

This cranberry orange glazed salmon is tangy, sweet, and smoky all at once.

It makes a striking centerpiece for autumn dinners or holiday meals.

The glaze balances the richness of salmon with fruity brightness.

Every bite feels celebratory, making it ideal for cozy nights or festive gatherings

Pecan Brown Butter Grilled Salmon

Brown butter and toasted pecans transform grilled salmon into a decadent fall-inspired dish.

The nutty aroma of butter cooked until golden pairs with earthy pecans to create a topping that feels rustic yet refined.

Grilling the salmon provides smoky depth, balancing the richness of the brown butter sauce.

It’s an autumn recipe that feels both hearty and elegant.

Ingredients

• 4 salmon fillets, skin-on
• 4 tbsp unsalted butter
• ½ cup chopped pecans
• 1 tbsp maple syrup
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Olive oil for brushing grill grates

Instructions

• Begin by making the pecan brown butter. In a small skillet over medium heat, melt the butter until it foams and turns golden brown with a nutty aroma. Stir in the chopped pecans, maple syrup, and thyme. Cook for 2–3 minutes until the pecans are lightly toasted. Remove from heat and set aside.
• Preheat the grill to medium-high heat, around 375–400°F, and oil the grates lightly to prevent sticking. Pat the salmon fillets dry, season with salt and pepper, and brush with a touch of olive oil.
• Place the salmon skin-side down on the grill. Close the lid and cook for 5 minutes without moving so the skin crisps and holds the fillet together.
• Flip the salmon gently using a wide spatula. Grill for another 4–5 minutes until the fish flakes easily with a fork. Adjust the time based on the thickness of your fillets.
• Transfer the salmon to a serving platter and spoon the warm pecan brown butter sauce generously over each piece. Allow the salmon to rest for 2 minutes before serving so the flavors meld together.

This pecan brown butter salmon is rich, nutty, and deeply satisfying.

It pairs beautifully with roasted sweet potatoes or sautéed greens.

The sauce adds a warm autumnal depth that elevates the grilled fish.

This recipe is perfect for cozy nights when you want comforting yet elegant flavors.

Rosemary Garlic Grilled Salmon with Roasted Grapes

This unique fall recipe brings together salmon, fresh rosemary, and roasted grapes for a bold seasonal twist.

The grapes soften and caramelize on the grill, creating juicy pops of sweetness that balance the garlicky herb rub.

Together, they transform salmon into a dish that is earthy, savory, and slightly sweet.

It feels refined enough for entertaining but easy enough for weeknights.

Ingredients

• 4 salmon fillets, skin-on
• 2 cups seedless red grapes
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp lemon juice
• Salt and black pepper, to taste

Instructions

• Toss the grapes in 1 tablespoon of olive oil, salt, and pepper. Place them in a grill-safe basket or on a foil tray. Roast over medium heat on the grill until blistered and softened, about 8–10 minutes, stirring once or twice.
• Meanwhile, prepare the salmon. In a small bowl, combine the remaining olive oil, garlic, rosemary, lemon juice, salt, and pepper into a paste. Rub this mixture over the salmon fillets.
• Preheat the grill to medium-high heat and oil the grates well. Place salmon skin-side down on the grill and close the lid. Cook for about 5 minutes without moving so the skin crisps.
• Flip carefully, then cook another 4–5 minutes until the salmon is opaque and flakes easily with a fork. Brush lightly with more herb paste during the final minute of grilling.
• Serve the salmon topped with the warm roasted grapes for a beautiful presentation. The sweet-salty combination adds a unique burst of fall flavor.

This rosemary garlic salmon with grapes is a balance of rustic and refined.

The grapes provide sweetness while the herbs infuse earthy warmth.

Together, they make the salmon stand out as a true seasonal dish.

It’s an autumn recipe that surprises and delights with every bite.

Smoky Chipotle Maple Grilled Salmon

Smoky chipotle and sweet maple syrup join forces to make a bold, fall-perfect glaze for salmon.

The chipotle brings gentle heat and earthiness while the maple adds caramel notes.

Grilling locks in these flavors, creating a glaze that clings beautifully to the fish.

It’s a dish that feels cozy yet vibrant, perfect for crisp evenings.

Ingredients

• 4 salmon fillets, skin-on
• 3 tbsp pure maple syrup
• 1 tbsp chipotle peppers in adobo, finely minced
• 1 tbsp olive oil
• 1 tsp lime juice
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions

• In a small bowl, whisk together maple syrup, chipotle peppers, olive oil, lime juice, garlic, salt, and pepper. The glaze should be thick and aromatic, with a balance of sweet and smoky.
• Pat salmon fillets dry with paper towels. Brush generously with the glaze, reserving some for basting later. Let the salmon sit for 15 minutes to allow the flavors to adhere.
• Preheat the grill to medium-high heat, around 375–400°F. Oil the grates well to prevent sticking and enhance grill marks.
• Place salmon skin-side down and grill for 5 minutes without moving so the base crisps and the glaze starts caramelizing.
• Flip the salmon carefully with a wide spatula. Brush with more glaze and cook another 4–5 minutes until the fish is opaque and flakes easily with a fork.
• Transfer to a platter, drizzle with extra glaze, and garnish with lime wedges for a smoky-sweet finish.

This chipotle maple salmon is bold, warming, and deeply satisfying.

It’s an excellent main dish for fall nights with roasted vegetables or cornbread.

The smoky-sweet glaze enhances the richness of the fish perfectly.

Each bite delivers comfort, spice, and autumn character in harmony

Balsamic Fig Glazed Grilled Salmon

The sweetness of figs meets the tang of balsamic vinegar in this autumn-inspired glaze.

When brushed onto salmon and grilled, the sugars caramelize into a glossy coating.

The combination of smoky salmon, fruity figs, and rich vinegar creates a dish that is sophisticated yet comforting.

It’s a seasonal recipe that feels special for fall gatherings.

Ingredients

• 4 salmon fillets, skin-on
• ¼ cup balsamic vinegar
• 3 tbsp fig jam
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• In a small saucepan over medium heat, combine balsamic vinegar, fig jam, olive oil, garlic, thyme, salt, and pepper. Simmer for 5–7 minutes until the mixture thickens into a glossy glaze. Remove from heat and let it cool slightly.
• Pat the salmon fillets dry and brush each generously with the glaze, reserving a portion for basting during grilling. Allow the fish to rest for 10 minutes at room temperature to absorb the flavors.
• Preheat the grill to medium-high heat, around 375–400°F, and oil the grates lightly. Place salmon skin-side down and close the lid. Grill for about 5 minutes to develop a firm base and crisp skin.
• Flip the salmon carefully with a spatula. Brush with more glaze and cook another 4–6 minutes until the fish flakes easily with a fork and has a caramelized coating.
• Remove salmon from the grill and drizzle with any remaining glaze. Garnish with fresh thyme sprigs for a rustic fall finish.

This balsamic fig salmon is rich, sweet, and tangy with a smoky undertone.

It pairs beautifully with roasted carrots, parsnips, or wild rice.

Each bite feels indulgent but balanced with earthy and fruity flavors.

This recipe is ideal for festive dinners or cozy autumn evenings

Butternut Squash Purée Grilled Salmon

This fall recipe pairs the velvety smoothness of butternut squash with smoky grilled salmon.

The purée acts as both a marinade and a sauce, giving the dish creamy texture and seasonal flavor.

Nutmeg and sage add depth, while grilling provides a charred edge.

It’s a hearty and nourishing autumn meal that feels rustic yet refined.

Ingredients

• 4 salmon fillets, skin-on
• 1 cup roasted butternut squash purée
• 2 tbsp olive oil
• 1 tbsp maple syrup
• ½ tsp ground nutmeg
• 1 tsp fresh sage, chopped
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• In a mixing bowl, stir together butternut squash purée, olive oil, maple syrup, nutmeg, sage, salt, and pepper until smooth. Reserve half for serving as a sauce and use the rest as a marinade.
• Brush the salmon fillets with the marinade, ensuring an even coat. Let them sit for 20–30 minutes to absorb the flavors.
• Preheat the grill to medium heat, around 350°F, and lightly oil the grates. Place salmon skin-side down and cook for 5–6 minutes with the lid closed to develop a crisp base.
• Flip the salmon carefully and brush with more marinade. Grill for an additional 4–5 minutes until opaque and flaky.
• Serve the salmon with a generous spoonful of warm butternut squash purée on the side or drizzled over the top. Garnish with sage leaves for a seasonal touch.

This butternut squash salmon is smooth, earthy, and richly flavored.

The purée adds creaminess that balances the smokiness of the grill.

It’s a cozy fall dinner that feels nourishing and elegant at once.

Perfect with roasted Brussels sprouts or a grain salad.

Caramelized Onion and Apple Grilled Salmon

Caramelized onions and sautéed apples bring deep autumn sweetness to grilled salmon.

Together they create a topping that feels rustic, warm, and hearty.

The smoky salmon balances the rich onions and tender apples perfectly.

It’s a recipe that captures the cozy essence of fall meals.

Ingredients

• 4 salmon fillets, skin-on
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 apple, thinly sliced
• 1 tbsp butter
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• In a skillet over medium heat, warm olive oil and add sliced onions. Cook slowly for 10–12 minutes until golden and caramelized, stirring occasionally to prevent burning.
• Add the apple slices, butter, thyme, salt, and pepper. Cook for another 5–6 minutes until the apples soften and the mixture is sweet and fragrant. Remove from heat and keep warm.
• Preheat the grill to medium-high heat, about 375–400°F. Oil the grates lightly to prevent sticking. Pat the salmon fillets dry and season simply with salt and pepper.
• Place the salmon skin-side down on the grill and cook for 5 minutes with the lid closed. This step ensures crisp skin and locks in juices.
• Flip the salmon carefully and cook for another 4–5 minutes until flaky and opaque. Transfer to a serving platter and top generously with the caramelized onion and apple mixture.

This caramelized onion and apple salmon is sweet, savory, and smoky.

It feels hearty enough for chilly evenings yet elegant for entertaining.

The topping enhances the salmon without overpowering it.

This recipe is the essence of fall comfort food on a plate

Sage Butter Grilled Salmon with Roasted Pears

This autumn-inspired recipe combines the earthy aroma of sage butter with the sweetness of roasted pears.

The butter melts into the salmon as it grills, infusing richness and depth.

Meanwhile, pears roasted on the grill caramelize and soften, adding a delicate fruitiness.

It’s a dish that feels indulgent and seasonally elegant.

Ingredients

• 4 salmon fillets, skin-on
• 4 tbsp unsalted butter
• 1 tbsp fresh sage, chopped
• 2 ripe pears, sliced into wedges
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• In a small skillet, melt butter over medium heat until foamy. Add chopped sage and cook for 1–2 minutes until fragrant. Remove from heat and set aside.
• Toss pear wedges in olive oil, salt, and pepper. Place them in a grill basket or on foil and cook over medium heat until caramelized and softened, about 8–10 minutes, turning halfway.
• Preheat the grill to medium-high heat and brush the grates with oil. Pat the salmon fillets dry and brush generously with the sage butter.
• Place the salmon skin-side down and cook for 5 minutes with the lid closed. This step ensures crispy skin and keeps the fish moist.
• Flip gently, brush with more sage butter, and grill another 4–5 minutes until the salmon is opaque and flaky.
• Serve the salmon topped with roasted pears and a drizzle of remaining sage butter.

This sage butter salmon is earthy, buttery, and balanced with sweet pears.

It brings together rustic flavors in an elegant way.

Perfect for cozy family dinners or festive autumn gatherings.

The dish feels comforting while showcasing seasonal produce

Grilled Salmon with Pumpkin Seed Pesto

Nutty pumpkin seeds and fresh herbs transform into a vibrant pesto that pairs perfectly with grilled salmon.

This seasonal sauce is earthy and bright, bringing an autumn twist to a classic pairing.

The smokiness of the fish enhances the nutty richness of the pesto.

It’s a dish that is flavorful, wholesome, and colorful.

Ingredients

• 4 salmon fillets, skin-on
• ½ cup toasted pumpkin seeds (pepitas)
• 1 cup fresh basil leaves
• ½ cup parsley leaves
• ¼ cup grated Parmesan cheese
• 2 garlic cloves
• ¼ cup olive oil
• 1 tsp lemon juice
• Salt and black pepper, to taste

Instructions

• In a food processor, combine pumpkin seeds, basil, parsley, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth but slightly textured. Adjust seasoning to taste.
• Pat salmon fillets dry and season lightly with salt and pepper. Let them rest for 10 minutes at room temperature.
• Preheat the grill to medium-high heat, around 375°F. Oil the grates lightly to prevent sticking.
• Place salmon skin-side down and grill for 5 minutes with the lid closed. Flip carefully and grill another 4–5 minutes until the salmon is cooked through and flakes easily.
• Transfer salmon to a platter and spoon generous amounts of pumpkin seed pesto over each fillet. Garnish with extra toasted seeds for crunch.

This pumpkin seed pesto salmon is vibrant, nutty, and herbaceous.

It makes a healthy yet indulgent fall meal.

The pesto adds freshness that balances the smokiness of the grill.

It’s a recipe that feels both rustic and refined.

Maple Roasted Chestnut Grilled Salmon

This recipe captures the warmth of roasted chestnuts and the sweetness of maple syrup.

Together, they form a glaze that clings beautifully to grilled salmon.

The nutty undertones of chestnuts make the dish deeply autumnal.

It’s cozy, flavorful, and perfect for seasonal gatherings.

Ingredients

• 4 salmon fillets, skin-on
• ½ cup roasted chestnuts, finely chopped
• 3 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• In a small saucepan, combine chopped chestnuts, maple syrup, soy sauce, olive oil, garlic, salt, and pepper. Simmer over low heat for 5 minutes until the chestnuts soften and the mixture thickens into a chunky glaze.
• Pat salmon fillets dry and brush with the glaze, reserving some for basting later. Let the salmon rest for 15 minutes to absorb the flavors.
• Preheat the grill to medium-high heat, around 375°F, and lightly oil the grates. Place the salmon skin-side down and grill for 5 minutes with the lid closed.
• Flip carefully with a spatula and brush with more chestnut glaze. Grill another 4–6 minutes until the salmon is flaky and caramelized.
• Remove from the grill and drizzle with remaining glaze before serving.

This chestnut maple salmon is sweet, smoky, and nutty all at once.

It brings festive warmth to the dinner table.

The chestnut glaze is hearty yet elegant, perfect for autumn.

Every bite captures the coziness of the season.

Honey Mustard and Roasted Pumpkin Grilled Salmon

This fall-inspired recipe pairs the tang of mustard with the sweetness of honey for a bold glaze.

Roasted pumpkin cubes served alongside provide earthy richness.

The combination of smoky salmon, golden glaze, and caramelized pumpkin creates a comforting seasonal dish.

It’s simple to prepare yet feels festive and warming.

Ingredients

• 4 salmon fillets, skin-on
• 3 tbsp honey
• 2 tbsp whole-grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 cups pumpkin cubes
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Preheat the oven to 400°F. Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized, stirring once halfway through.
• In a small bowl, whisk honey, whole-grain mustard, Dijon mustard, and 1 tablespoon olive oil until smooth. Set aside.
• Pat salmon fillets dry and brush generously with the honey mustard glaze, reserving some for basting. Let them rest for 10 minutes while the grill heats.
• Preheat the grill to medium-high heat and lightly oil the grates. Place salmon skin-side down and cook for 5 minutes undisturbed.
• Flip carefully, brush with more glaze, and grill another 4–6 minutes until flaky and golden.
• Serve salmon alongside roasted pumpkin, drizzled with extra glaze for a sweet-savory finish.

This honey mustard salmon is tangy, sweet, and smoky.

The roasted pumpkin adds warmth and autumn richness.

Together they create a hearty yet balanced seasonal dish.

Perfect for cozy dinners or festive gatherings.

Grilled Salmon with Spiced Apple Chutney

This recipe highlights the flavors of fall apples cooked into a fragrant chutney.

Warm spices like cinnamon and ginger complement the natural sweetness of fruit.

When spooned over smoky grilled salmon, the chutney creates a vibrant and flavorful topping.

It’s a dish that celebrates the season’s harvest.

Ingredients

• 4 salmon fillets, skin-on
• 2 apples, peeled and diced
• ½ small onion, finely chopped
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

• In a small saucepan, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 4 minutes.
• Stir in diced apples, apple cider vinegar, brown sugar, cinnamon, ginger, salt, and pepper. Simmer for 12–15 minutes until the apples are tender and the chutney thickens. Keep warm.
• Preheat the grill to medium-high heat, around 375°F. Oil the grates lightly to prevent sticking.
• Pat salmon fillets dry and season with salt and pepper. Place skin-side down on the grill and cook for 5 minutes with the lid closed.
• Flip gently, cook another 4–5 minutes until flaky, then remove from the grill.
• Spoon the warm apple chutney generously over each salmon fillet before serving.

This spiced apple chutney salmon is sweet, tangy, and aromatic.

The chutney enhances the salmon with layers of autumn flavor.

It feels rustic and comforting yet elegant on the table.

A perfect way to showcase seasonal apples with grilled fish.