Pecan-Crusted Salmon with Mango Chutney
Recipe type: Entree, Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Pecan-Crusted Salmon with Mango Chutney is an easy, yet impressive, dinner perfect for weeknight cooking or entertaining. Healthy, delicious, and sure to become a family favorite.
  • 1 Tbsp. vegetable oil
  • ½ cup finely chopped red onion
  • ½ cup finely chopped red bell pepper
  • 2 Tbsp. minced fresh ginger
  • 1 tsp. kosher salt, divided
  • 2 tsp. curry powder
  • 2 cups finely chopped ripe mango
  • ½ cup mango juice (sub orange juice)
  • 1 Tbsp. apple cider vinegar
  • 1 (1½ lb.) wild-caught salmon fillet, skin-on
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • 1 tsp. granulated garlic
  • ½ tsp. paprika
  • 1 cup chopped pecans
  • Optional garnish: fresh basil
  1. Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 3 to 4 minutes, until softened. Add ginger, curry powder, and ½ tsp. salt; cook 1 minute, stirring often. Add mango, mango juice, and vinegar; cover, reduce heat to low, and cook 20 minutes, stirring occasionally, until juice reduces and mango softens. Transfer to a bowl.
  2. Meanwhile, preheat oven to 425°F and place salmon on a parchment-lined baking sheet. Season with remaining ½ tsp. salt.
  3. In a small bowl, combine Dijon mustard, honey, garlic, and paprika; mix well. Brush mixture over salmon fillet, and scatter pecans overtop. Bake for 13 to 15 minutes, or until desired degree of doneness. Serve with mango chutney, and garnish with fresh basil, if desired.
Recipe by Dishing Out Health at