I have given you optional ways to cook the salmon (on the grill, on a sheet pan on the grill, in the oven or on the stove top). It is completely up to you how you prepare the salmon. The glaze works on all preparation methods.
I really like salmon and eat it several times a week (need to get those Omegas in) so having a couple of go to recipes that are fast and easy in my arsenal is a must. This is one of them. I buy a jar of Stonewall Kitchen Mango Chutney at my grocery store and keep it just for this recipe (FYI: I also use it on chicken straight out of the jar!) You can find it in the aisle with jams and jellies or at Amazon.
A great side dish with this is my Coconut & Cashew Cauliflower Rice. It is a little spicy and has some crunch from the nuts, which is just perfect with this slightly sweet and garlicky fish.
It couldn’t be easier to prepare. Start by heating coconut oil in a small pot and add the minced garlic. Cook for about five minutes until the garlic is really soft and fragrant. You don’t want it to brown.
Add the mango chutney and water and cook for another five minutes until the glaze starts to thicken.
Meanwhile, season the salmon filet with salt and pepper. Cook on the grill (skin side down to protect the fish flesh). Be sure to oil the grates before adding the fish.
If you are using a baking sheet on the grill or in the oven, spray it lightly with cooking spray.
If cooking on a stove top in a skillet, spray with cooking spray.
Cook for about 5 minutes then spoon the glaze over the fish. Cook for another minute or two until it is to your desired doneness. Just cook until it is cooked through the middle for a moist fish.
Cut into serving portions and plate.
If you like salmon as much as I do, be sure to try some of my other favorite salmon recipes.
Lime, Ginger and Blackberry Salmon Rice Bowl
Garlic And Mango Glazed Salmon
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Salmon filet, skin on or off
- 4 Cloves of garlic, finely minced
- 1 Tsp. Coconut Oil
- ½ Cup Mango Chutney
- ½ Cup of water
- Salt and Pepper to taste
Instructions
- Heat the coconut oil in a small pot and add the minced garlic. Cook for about five minutes until really soft and fragrant. They shouldn’t brown.
- Add the mango chutney and water and cook for about five minutes until the glaze starts to get thick.
- Meanwhile, salt and pepper your salmon filet. Cook on the grill (Skin on will protect the fish. Just be sure to oil the grill well before cooking.) Or bake on a sheet pan on the grill or cook on the stovetop in a large skillet. Your choice.
- Cook for about 5 minutes then glaze with the mango garlic mixture. You can brush it on or spoon it over the fish. Cook for another minute or two until the fish is just cooked through. Cut into serving portions and plate.
