MERMAN'S REVENGE RECIPE
CHILI LIME TERIYAKI SALMON
Tender oven-baked salmon coated with vibrant Merman's Revenge Chili Lime Seasoning and brushed with a glossy layer of Teriyaki Glaze during the final minutes of cooking. A simple, sweet-savory seafood centerpiece.
LET'S COOK
DIRECTIONS
PREHEAT THE OVEN
Preheat the oven to 400°F. Prepare a rimmed baking sheet or oven-safe baking dish large enough to hold the salmon flat. Line with parchment or foil if desired for easier cleanup.
POSITION THE SALMON
Check the salmon for any remaining pin bones. Pat the fillet dry and place it skin-side down on the prepared baking sheet. Keep the fillet whole for a family-style presentation or divide it into pieces before cooking.
COAT WITH OLIVE OIL
Drizzle olive oil over the top of the salmon and spread it into a thin, even layer. Focus on the exposed flesh so the seasoning clings evenly.
SEASON GENEROUSLY WITH CHILI LIME
Sprinkle Merman's Revenge Chili Lime Seasoning over the entire surface. Gently press or rub the seasoning into the oiled fish, covering the thick and thin portions evenly. Use enough to create a visible, flavorful layer without burying the fish.
BEGIN BAKING
Place the salmon in the preheated oven and bake at 400°F. For a thick, approximately 2 lb fillet, plan on about 20 minutes total, but use internal temperature and thickness rather than time alone to determine doneness.
REMOVE BRIEFLY NEAR THE END
When approximately 2 minutes of planned cooking time remain—about 18 minutes into a 20-minute bake—carefully remove the salmon from the oven and place the baking sheet on a heat-safe surface.
BRUSH WITH TERIYAKI GLAZE
Brush Merman's Revenge Teriyaki Glaze generously across the seasoned salmon. Work gently so the Chili Lime coating stays in place and the glaze covers the surface with a smooth, glossy finish.
RETURN TO THE OVEN
Place the glazed salmon back in the oven for about 2 minutes to warm the glaze and finish cooking. Check the thickest portion of the fish; continue cooking as needed until the center reaches 145°F.
REST AND PORTION
Remove the salmon from the oven and allow it to rest briefly before cutting into individual portions. Lift the portions away from the skin with a wide spatula if desired.
SERVE WARM
Transfer to a serving platter with the glazed side facing up. Spoon any glaze remaining in the baking dish over the portions if it has been fully heated with the fish, and serve while warm.
MADE WITH
CHILI LIME SEASONING
Vibrant citrus and gentle chili heat give the baked salmon an energetic savory base.
EXPLORE CHILI LIME →
MADE WITH
TERIYAKI GLAZE
Sweet, savory Teriyaki Glaze gives the salmon a glossy finish and balances the bold Chili Lime seasoning.
EXPLORE TERIYAKI GLAZE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE SKIN DOWN
Roast the salmon with the skin side against the pan so the flesh can hold the seasoning and glaze.
GLAZE NEAR THE END
Wait until the last two minutes to brush on the Teriyaki Glaze so it warms and glosses the fish without spending the full baking time in the oven.
CHECK THE THICKEST PART
A two-pound fillet can vary in thickness. Use a thermometer and cook to 145°F rather than relying only on the timer.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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