Salmon with Mango Chutney Glaze

Buttery filets of salmon are basted with a sweet, tangy mango ginger chutney and then broiled to perfection. This restaurant quality recipe is a total flavor bomb that comes together in under 20 minutes!

 

Why you'll love it

• You only need 5 ingredients to make the best salmon recipe ever!
• Easy to make in under 20 minutes.
• Did we mention that it's a total flavor bomb in your mouth?

Ingredients needed

• Salmon: Choose the most fresh, wild caught salmon you can find. We get our wild salmon from Butcher Box (affiliate link). They deliver it to our door and it is always the highest quality!
• Butter: Look for grass fed butter or make your own homemade butter!
• Mango Ginger Chutney: We have an amazing recipe for mango ginger chutney that can also be used in other recipes so make sure to check it out. It tastes just like the mango ginger chutney from Trader Joe's.
• Soy Sauce: You can use tamari sauce in order to make this recipe gluten free or coconut aminos for a soy free version.
• Seasonings: All you need is a little salt and pepper!

How to make it

• Mix the glaze: In a small bowl, mix the mango chutney, water and soy sauce and set aside.
• Season: Sprinkle the salt and pepper over the salmon and turn on your oven's broiler.
• Cook: Melt the butter in a cast iron skillet or other oven safe skillet, over medium heat. Place the salmon in the skillet, skin side UP, for 3-4 minutes in order to create a sear on the flesh side. Remove the filets from the skillet and stir the mango chutney mixture into the butter. Place the salmon back into the skillet, skin side DOWN, and use a spoon to baste the top of the filets with the glaze as it cooks for an additional 7-8 minutes.
• Broil: Place the skillet under the broiler for 2-3 minutes in order to allow the sugars to caramelize on top of the filets. Remove and serve while hot!

Serve this mango glazed salmon with a side of rice and your favorite roasted vegetable or enjoy it cold, broken up over a summer salad.

How to store salmon

• Store leftover cooked salmon in the fridge for up to 4 days. It can be frozen for up to 3 months.
• Raw salmon can be stored in the fridge for up to 2 days and in the freezer for up to 3 months. (It can be frozen longer but after about 3 months, the quality starts to diminish.)

If you like this recipe, make sure to check out our curried chicken salad with mango chutney or these juicy turkey burgers with mango chutney!

More easy dinner recipes

• sheet pan salmon and asparagus with potatoes
• crockpot salsa verde chicken
• quick chicken tacos
• coconut lime chicken
• spinach and strawberry salad