0 hours 5 mins
0 hours 5-10 mins
0 hours 15 mins
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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
1. 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.
2. Add the mango chutney and water and cook for about five minutes until the glaze starts to get thick.
3. 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.
4. 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.
NOTE: I have given you optional ways to cook the salmon (on the grill, on a sheet pan on the grill, in the oven on a stovetop). 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 Crosse and Blackwell 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.
A great side dish with this is my Coconut & Cashew Cauliflower Rice. It is a little spicy and some crunch from the nuts, which is just perfect with this slightly sweet and garlicky fish. Shoot me an email and let me know what you think.