Pecan-Crusted Salmon with Mango Chutney is streamlined enough for weeknights, yet impressive enough for entertaining. Packed with good-for-you ingredients and bright, bold flavors.
Boasting restaurant-quality flavor, this vibrant salmon dinner will become a family favorite.
A staple in Indian cuisine, the mango chutney is made with wholesome ingredients, and is incredibly versatile. The basic components are fresh mango, aromatics such as onion, garlic, ginger, and peppers, curry spice, vinegar, and mango juice.
As lovely as it served over salmon, it's equally delicious with cheese and crackers, or spread in a sandwich.
The salmon offers a double-dose of heart-healthy fats from the fish itself and the pecans.
Serve alongside your sides of choice (for example, rice and a simple garden salad), and you have a beautiful, nutritious dinner.
How to Make Pecan Crusted 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. 
The Ingredients
- Salmon: You need about 1.25-1.5 lbs of salmon for this recipe, which should come in the form of a whole fillet. Look for a center-cut piece to ensure even cooking throughout.
- Pecans: Don't be fooled by their rich, buttery texture and naturally sweet taste -- pecans are actually super nutrient-dense. They include vitamins A and E, along with magnesium and a decent dose of fiber.
- Dijon: Dijon mustard helps act as a glue for adhering the crushed pecans to the salmon. It also lends sharp, tangy flavor to balance the sweetness of the honey.
- Honey: Another ingredient that helps bind the pecan topping, honey balances the sharpness of the Dijon.
- Mango: Look for mangoes with smooth, blemish-free skin that smell aromatic and fruity. The fruit should be firm, but with a slight give when you press into it.
- Juice: Either mango juice or orange juice will work for the chutney.
- Aromatics: A mix of onion, ginger, and garlic create the aromatic foundation of the fish.
- Curry powder: A staple in mango chutney, curry counters the sweetness of the mango with deep, earthy flavor.
- Vinegar: For zingy brightness, a jolt of apple cider vinegar rounds out the chutney.
The Directions
Step 1: Prepare Mango Chutney
Heat oil in a skillet over medium heat. Once hot, add onion and bell pepper; cook 3 to 5 minutes, until soft. Add ginger and curry powder; cook 1 minute, until aromatic. Add mango, mango juice, and vinegar; cover, reduce heat to low, and very gently simmer for 20 minutes, stirring occasionally, until liquid reduces and mango softens.
Season with ½ tsp. salt, and transfer to a bowl.
Step 2: Prepare Pecan Crusted Salmon
While chutney simmers, preheat oven to 425°F and place salmon on a parchment-lined baking sheet. Season flesh with remaining ½ tsp. salt.
In a small bowl, combine Dijon mustard, honey, garlic, and paprika; mix well. Brush mixture over salmon fillet, and scatter pecans overtop, gently pressing to adhere. Bake for 15 to 18 minutes, until the flesh is firm to the touch and easily flakes with a fork.
Step 3: Top Salmon with Mango Chutney
Dollop salmon with mango chutney and garnish with fresh basil leaves, if desired. Serve immediately.
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.
- 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. However, if all that is available is farm-raised, look for the phrase “sustainably-farmed” on the label. This 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 Know When Salmon is Done Baking:
Here are the best tips to tell when your salmon is cooked:
- Check for doneness by taking a sharp knife or fork and probing the thickest part of the salmon fillet. If it easily flakes (even if there is a little translucency in the middle), take it out of the oven. The salmon will continue to cook even after its removed from its heat source.
- Use an instant read thermometer and check that the internal temperature is at (or close to) 145ºF.
- Note: I typically remove my salmon early (anywhere between 135 and 140ºF), cover it with foil, and let it rest for about 5 minutes. The resting time allows the fish to come up to temperature.
What is the Difference Between Mango Salsa and Mango Chutney?
- Salsa is a mix of fresh fruits and vegetables, typically used in their raw form.
- Chutney, on the other hand, is typically blended, ground, or cooked down to be reduced.
The consistency of chutney is thicker and creamier, and it's commonly found in Indian cuisine.
Both salsa and chutney can be spicy, however chutney tends to also include sweet and sour flavors.
Make-Ahead and Storage Tips:
- Make-Ahead: The mango chutney can be made up to 3 days ahead. Keep refrigerated, and warm on the stovetop before serving.
- Store: Store leftover salmon in the refrigerator for 1 to 2 days.
- Reheat: It's important to reheat the salmon slow and gently to avoid drying it out. Here are different methods of reheating:
- To reheat in a skillet: Heat a nonstick skillet over medium. Once hot, add the salmon and a splash of water, then immediately cover it. Let the salmon steam, just until it is heated through, about 2 to 4 minutes.
- To reheat in the oven: Place salmon on a foil-lined baking sheet and cook at 300ºF until warm, about 10 to 15 minutes, depending on size.
- To reheat in the microwave: Gently warm in medium-low power mode just until warmed through.
More Salmon Dinner Recipes to Try:
Turmeric-Glazed Salmon and Bulgur Skillet
Crispy Salmon with Indian Spices and Jeweled Rice
Grilled Salmon with Strawberry-Scallion Tapenade
Lastly, if you give this pecan crusted salmon a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Pecan-Crusted Salmon with Mango Chutney
Equipment
- Medium-large skillet
- Baking sheet
Ingredients
- 1 Tbsp. neutral cooking oil
- ½ cup finely chopped red onion
- ½ cup finely chopped red bell pepper
- 1 Tbsp. grated fresh ginger
- 1 tsp. kosher salt, divided
- 2 tsp. curry powder
- 2 cups finely chopped fresh mango
- ½ cup mango juice (sub fresh orange juice)
- 1 Tbsp. apple cider vinegar
- 1.25-1.5 lbs. center-cut salmon (whole fillet, skin-on)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. honey
- ½ tsp. garlic powder
- ½ tsp. paprika
- 1 cup very finely chopped pecans
- Optional garnish: fresh basil
Instructions
- Heat oil in a skillet over medium heat. Once hot, add onion and bell pepper; cook 3 to 5 minutes, until soft. Add ginger and curry powder; cook 1 minute, until aromatic. Add mango, mango juice, and vinegar; cover, reduce heat to low, and very gently simmer for 15 to 20 minutes, stirring occasionally, until liquid reduces and mango softens.Season with ½ tsp. salt, and transfer to a bowl.
- While chutney simmers, preheat oven to 425°F and place salmon on a foil-lined baking sheet. Season flesh with remaining ½ tsp. salt.In a small bowl, combine Dijon mustard, honey, garlic, and paprika; mix well. Brush mixture over salmon fillet, and scatter pecans overtop, gently pressing to adhere. Bake for 15 to 18 minutes, until the flesh is firm to the touch and easily flakes with a fork.Serve with mango chutney, and garnish with fresh basil, if desired.
Notes
- Make-Ahead: The mango chutney can be made up to 3 days ahead. Keep refrigerated, and warm on the stovetop or in the microwave before serving.
- Store: Store leftover salmon in the refrigerator for 1 to 2 days.
- Reheat: It's important to reheat the salmon slow and gently to avoid drying it out. Here are different methods of reheating:
- To reheat in a skillet: Heat a nonstick skillet over medium. Once hot, add the salmon and a splash of water, then immediately cover it. Let the salmon steam, just until it is heated through, about 2 to 4 minutes.
- To reheat in the oven: Place salmon on a foil-lined baking sheet and cook at 300ºF until warm, about 10 to 15 minutes, depending on size.
- To reheat in the microwave: Gently warm in medium-low power mode just until warmed through.
Nutrition
Lane
Loved this! I had fresh coho salmon and was looking for another way to prepare. I had all the ingredients on hand except, honey, dijon or red onion. So I substituted a 1/2 Tablespoon of brown sugar with a few saved spicy mustard packets from old Chinese take out order and yellow onion. Also, used fresh orange I squeezed for juice. It was absolutely delicious!!! Adding this recipe to my summer salmon rotation. I served with tricolor quinoa and broccoli. My second recipe of yours, cant wait to try more!
Taryn
I have been eyeing this recipe for ages but didn't want to deal with mangos. Flash forward to Saturday when, low and behold, we got two perfectly ripe mangoes in our produce box.
Listen when I say that I will forever and always now SEEK OUT mangos to make this recipe over and over again. It is one of the best things I've ever made! Pair it with the Coriander Roasted Carrots for the perfect plate!
Traci
This was soooooo yummy and impressive, but was also surprisingly easy to put together! Love!!!
Lindsey
Another amazing recipe!
Jamie Vespa
Yay! So glad you enjoyed this one, Lindsey!
Mallory L
That mango chutney was delicious and so much easier than I thought! Will be adding this to white fish too!