Salmon with Mango Chutney Glaze

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!

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.)

More recipes that use mango chutney

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!