Sheet Pan Pumpkin-Glazed Salmon
MERMAN'S REVENGE RECIPE
SHEET PAN PUMPKIN-GLAZED SALMON
Salmon gets an autumn twist with pumpkin and your choice of sweet Honey Habanero or savory Teriyaki glaze, finished with Merman’s Revenge Salmon Seasoning.
LET'S COOK
DIRECTIONS
PREHEAT & START THE RICE
Preheat the oven to 400°F. Prepare the rice or quinoa according to its package directions.
MAKE YOUR GLAZE
Choose one glaze—or make both. Stir together the pumpkin purée, soy sauce, your chosen Merman’s Revenge glaze, minced garlic and optional ginger until smooth.
GLAZE THE SALMON
Line a sheet pan with parchment or grease it lightly with olive oil. Arrange the salmon fillets on the pan, brush with glaze and sprinkle with Salmon Seasoning.
ROAST
Bake for 15–18 minutes, until the salmon flakes easily.
PLATE & SERVE
Serve the salmon over rice or quinoa with vegetables if desired. Spoon on extra glaze and finish with sesame seeds or scallions if you like.
MADE WITH
TERIYAKI GLAZE
Smooth, citrus-infused teriyaki flavor made with real Florida oranges for a sweet, savory and umami-rich finish.
EXPLORE TERIYAKI GLAZE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
TRY BOTH GLAZES
The Honey Habanero version leans sweet and lightly spicy, while the Teriyaki version brings savory umami.
LINE THE PAN
Parchment makes cleanup easier when working with a sticky glaze.
FINISH AFTER BAKING
A little extra glaze, sesame seed or scallion on top makes the finished salmon pop.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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