Recipe courtesy of Joseph Simmons
Glazed Salmon with Mango Pecan Salsa
50 min
20 min
6 servings
50 min
20 min
6 servings


  • 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


Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 5 minutes. Cool completely and roughly chop. In a medium bowl, stir the pecans together with the mango, shallot, lemon juice, half of the orange juice, 2 tablespoons of the maple syrup, a teaspoon of the thyme and salt and pepper to taste.

Adjust one of the oven racks to the upper third of the oven and increase the oven temperature to 400 degrees F. Line a rimmed baking sheet with foil. Combine the remaining orange juice, 2 teaspoons thyme and 3 tablespoons maple syrup together in a small bowl. Pat the salmon dry and place it on the prepared baking sheet. Season both sides with salt and pepper. Brush the top of the salmon to coat with some of the maple syrup mixture and bake, brushing with glaze again halfway through, until pink and slightly opaque, about 12 minutes. Switch the oven to broil and broil until golden in spots and just cooked through, about 3 minutes more. Carefully transfer the salmon to a platter and serve with the mango salsa.


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