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. 
The Best Pecan-Crusted Salmon:
This pecan-roasted salmon with mango chutney is perfect for streamlined summertime meals. Plus, it’s a great excuse to use up those juicy early summer mangoes. Serve alongside your sides of choice (for example, rice and a simple garden salad), and you have a beautiful, nutritious dinner.
Brimming with heart-healthy fats, vitamins A and C, plus protein, this salmon dinner will become a regular in your rotation. 
Which Salmon is Best to Eat?
When it comes to selecting the right salmon, I recommend talking to your local fishmonger—or the person behind the fish counter at your local grocery store—to find out what’s best. Most often, this will depend on where you live (for example, folks on the west coast will likely have different options than those landlocked in the midwest), and the time of year. During summer months when wild salmon is in season, this is certainly the way to go. For this recipe, I was lucky enough to find a beautiful piece of wild sockeye salmon, which is richly textured and super flavorful. However, if all that is available is farm-raised, look for the phrase “sustainably-farmed” on the label, which is generally a more responsible and environmentally-sound way to control overfishing.
Thankfully, there are plenty of sustainable Atlantic salmon varieties available, but it can take some research to identify them since labeling can be inconsistent. Seek up-to-date information on sustainability of salmon (or any fish) by looking it up in the Monterey Bay Aquarium’s Seafood Watch Program.
How to Bake Salmon:
This recipe calls for roasting the salmon fillet whole, as opposed to slicing it into individual portions. Not only does this method make it easier for the topping to adhere to the flesh, but it’s also beautiful for presentation. Most wild salmon varieties should cook to medium in about 15 minutes at 425°F, however if you’re using a thicker, farm-raised variety, it may need more time. To check for doneness, take a sharp knife to peek into the thickest part; if it’s no longer translucent and easily flakes, it’s likely finished. 
What is Mango Chutney Made Of?
A staple in Indian cuisine, this spicy-sweet condiment is made with wholesome ingredients, and is incredibly versatile. The basic components are chopped fresh mango, aromatics such as onion, garlic, ginger, and peppers, curry spice, vinegar, and mango juice. Some recipes may call for extra sugar, however I found the combination of fresh mango and mango juice plenty sweet. If you can’t find mango juice, you could certainly use orange juice (or a tropical blend) instead.
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Salmon Dinner Recipes:
Turmeric-Glazed Salmon and Bulgur Skillet
Crispy Salmon with Indian Spices and Jeweled Rice
Grilled Salmon with Strawberry-Scallion Tapenade
Pecan-Crusted Salmon with Mango Chutney
Ingredients
- 1 Tbsp. vegetable oil
- 1/2 cup finely chopped red onion
- 1/2 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
- 1/2 cup mango juice sub orange juice
- 1 Tbsp. apple cider vinegar
- 1 1 1/2 lb. wild-caught salmon fillet, skin-on
- 2 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 1 tsp. granulated garlic
- 1/2 tsp. paprika
- 1 cup chopped pecans
- Optional garnish: fresh basil
Instructions
- 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 1/2 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.
- Meanwhile, preheat oven to 425°F and place salmon on a parchment-lined baking sheet. Season with remaining 1/2 tsp. salt.
- 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.
That mango chutney was delicious and so much easier than I thought! Will be adding this to white fish too!