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Salmon Filet With Curry Caribbean Chutney Recipe


  • 1 mango
  • 1 fresh peach
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup pineapple
  • 1/2 cup red onion
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon rustic spice seasoning
  • 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 12 (6 oz. each) salmon filets


  • 1. Heat oven to 400°F (convection oven: 350°F). Prepare RUSTIC SPICE SEASONING; set aside.
  • 2. Peel, halve and seed mango and peach; cut into 1/2-inch cubes; set aside.
  • 3. Combine butter and olive oil in large saucepan over medium heat until butter is melted. Add mango, peach and pineapple; sauté until fork-tender. Stir in caramelized onions.
  • 4. Add curry powder, ground ginger and 1/4 teaspoon RUSTICE SPICE SEASONING to mixture; stir gently. Transfer to bowl; cool completely.
  • 5. Add small chocolate chips to cooled mixture; mix until blended. Cover and refrigerate until ready to use. About 3 cups (2-1/2 lbs.) chutney.
  • 6. Spray baking sheets with nonstick cooking spray. Arrange salmon skin side down on prepared baking sheets. Lightly coat each salmon with cooking spray. Sprinkle tops of each salmon with about 1 teaspoon prepared RUSTIC SPICE SEASONING. Bake 20 to 30 (convection oven: 10 to 20) minutes or until salmon is easily flaked with a fork. Remove from oven.
  • 8. Serve each salmon filet with about 1/4 cup (1-1/2 oz.) prepared chutney on top. Serve immediately.
  • 1/2 cup paprika
  • 1/2 teaspoon cayenne pepper
  • 5 tablespoons black pepper
  • 6 tablespoons onion powder
  • 3 tablespoons salt
  • 2-1/2 tablespoons dried oregano
  • 2-1/2 tablespoons dried thyme
  • 3 tablespoons HEATH BITS 'O BRICKLE Toffee Bits, crushed
  • 3 tablespoons HERSHEY'S Cocoa
  • 1. Combine paprika, cayenne pepper, black pepper, onion powder, salt, oregano, thyme, toffee bits and cocoa in medium bowl.
  • 2. Store in air tight container in cool dry place for up to 6 weeks. Apply as a dry rub or seasoning on poultry, pork, beef, seafood, salads, soups or vegetables. About 1-2/3 cups seasoning.

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