Mango Salmon – Sweet and Spicy Fish Dish with a Caribbean Kick

Looking for a fresh, flavour-packed way to enjoy salmon? This mango-glazed salmon combines sweet, spicy, and savoury notes, making it a perfect midweek dinner or dinner party standout. For best results, use high-quality salmon from your trusted South West London fishmonger.

Prep Time: 1–2 hours
Cook Time: 10–30 minutes
Serves: 4
Dietary Info: Egg-free | Nut-free

Ingredients

• 4 salmon fillets (approx. 520g/1lb 3oz)

• 1 tsp sea salt flakes

• 1 tsp freshly ground black pepper

• Squeeze of lemon juice

• ½ tsp dried mixed herbs

• 1 tsp cayenne pepper

• 2 tbsp butter

• 1 onion, sliced

• 4 garlic cloves, finely chopped

• ½ red pepper, sliced and deseeded

• ½ carrot, julienned (thin strips)

• 1 tsp fresh thyme leaves

• 4 tbsp mango chutney

• ½ Scotch bonnet chilli, deseeded and sliced

• 100ml water

Method

1. Rub the salmon fillets with sea salt, black pepper, dried herbs, and cayenne pepper. Refrigerate to marinate for at least 1 hour.

2. Heat the butter in a large frying pan over medium heat. Sear the salmon for a few minutes on each side until golden brown and just cooked through. Remove and set aside.

3. In the same pan, add the onion, garlic, red pepper, carrot, and thyme. Cook until softened and slightly caramelised.

4. Stir in the mango chutney, chilli, water, and lemon juice. Simmer until a sticky sauce forms.

5. Return the salmon to the pan and spoon the sauce over it. Simmer for 5 minutes, basting the fish gently to coat.

Perfect with: Coconut rice, steamed greens, and a glass of chilled Riesling or tropical fruit punch.

(This recipe is adapted from BBC Good Food.)