This is a wonderful recipe from The Splendid Table on American Public Media. It is my husband's fovorite fish recipe and very easy to make. We usually use wild caught sockeye salmon (which has a relatively low calorie count for salmon) and always leave the potatoe skins on, but you can skin them as well. This same maranade will work wonders on pork and lamb!
Magor Grey is a jarred chutney that works wonderfully with this recipe and is available in most supermarkets, however Farmhouse Chutney from Stonewall Kitchen works as well. Experiment with your own tastes.
You can cook your fish in one full fillet, but ad at least 10 minutes to the cooking time. Cooking time may vary according to your stove. The secret to good fish is not over cooking it. Especially with salmon, shoot for "just flaky", or just firm when pressed.