3/4 cup pecans, chopped
1 large firm-ripe mango, cut into 1/2-inch pieces
1 medium shallot, finely chopped
1/2 lemon, juiced
1 orange, juiced
5 tablespoons maple syrup
3 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
2 1/2 pounds skinless salmon fillet, preferably center-cut and wild-caught, cut into six 6- to 7-ounce fillets
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