This is one of the most popular recipes on my blog, which is no surprise since it’s one of the easiest dishes to make! It’s quick enough for a weeknight meal, but the complex flavors also make it a great choice for a dinner party. The sweet nuttiness of the pecans works beautifully with the spicy mango chutney and the salmon offers a brain boosting dose of omega-3s. It’s also perfect for a brunch buffet since it’s equally tasty hot out of the oven as it is after it’s cooled. Cook a side of salmon for a striking presentation and allow people to serve themselves as much as they like, or cook a small fillet for an easy date night dish.

PREP // 5 minutes

COOK // 15 to 30 minutes

SERVES // 2 per pound (455 g) of fish

---

Ingredients:
1 skin-on salmon fillet or side (2 pounds/910 g)

PER POUND (455 G) OF FISH, USE

1/8 teaspoon kosher sea salt

Pinch black pepper

Pinch paprika

2 tablespoons mango chutney

1/3 cup (40 g) finely chopped pecans

1 teaspoon cold nondairy butter (preferably Miyoko’s Vegan Butter; optional)

---

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the fish, skin side down on the sheet, and season it lightly with the salt, pepper, and paprika.

Spread a layer of the chutney on the flesh of the fish as if you were spreading jam on toast. Next, cover the fish completely in the pecans and press gently to create a crust. If using butter, use a vegetable peeler or paring knife to cut the butter into slivers, then dot the crust with the butter.

Bake until the fish is just opaque and flaky, about 15 minutes for a small fillet, or 25 to 30 minutes for a side of salmon. To check your fish for doneness, poke with a paring knife. If you feel very little resistance, the fish is done. If there is significant resistance, bake it for a few more minutes. If you have a meat thermometer, the thickest part of the fish should read between 120°F and 125°F (49°C and 52°C).

CHEF’S NOTE : Fresh salmon is brightly colored, plump, and shiny rather than dull or dried out. Look for wild Alaskan salmon or farmed salmon listed as a “best choice” on the Seafood Watch app. Salmon with the blue ASC or MSC labels are also great choices.

FEEL GOOD INGREDIENT // PECANS  Native to the southern United States and Mexico, wild pecans were used by many Native American tribes as a major food source during autumn. They’re high in “good fats” and also have significant amounts of protein and fiber. Some of the nutrients found in pecans, like manganese, copper, and zinc, play an important role in reducing inflammation and supporting brain health.