Sheet Pan Pumpkin-Glazed Salmon
Welcome to the first installment in our October pumpkin series. This recipe is for the salmon lovers.
For this recipe, we came up with two glazes so you have two options for how you glaze your salmon! One brings sweetness and the other brings an umami flavor.
Give both a try and let us know which you prefer!
Ingredients:
For the Fish:
4 salmon fillets (about 6 oz each)
2 tbsp olive oil (to grease the pan, if needed)
Salt and pepper to taste
Rice (or quinoa)
Sweet Pepper Glaze:
1.4 cup pumpkin purée
2 tbsp soy sauce
1 garlic clove, minced
1/2 tsp ginger (optional)
Soy Sauce Teriyaki Glaze:
1/4 cup pumpkin purée
2 tbsp soy sauce
1 garlic clove, minced
1/2 tsp ginger (optional)
Directions:
1. Prepare your oven and rice.
Preheat oven to 400 °F (200 °C).
Make your rice per the instructions it comes with.
2. Make your glaze(s).
Mix together all of the ingredients of the glaze you plan to use in a bowl.
For the Sweet Pepper Glaze, mix together 1/4 cup pumpkin purée, 2 tbsp soy sauce, 1 tbsp Merman’s Revenge Honey Habanero Glaze, 1 minced garlic clove, and 1/2 tsp ginger (optional).
For the Soy Sauce Teriyaki Glaze, mix together 1/4 cup pumpkin purée, 2 tbsp soy sauce, 1 tbsp Merman’s Revenge Teriyaki Glaze, 1 minced garlic clove, and minced 1/2 tsp ginger (optional).
3. Bake your salmon.
Place salmon fillets on a sheet pan. Make sure you line the sheet pan with parchment paper or use your olive oil to grease it.
Brush the salmon with your preferred glaze.
Sprinkle on some Merman’s Revenge Salmon Seasoning.
Roast 15–18 min, until salmon flakes easily.
4. Plate your salmon and rice.
Serve your salmon on top of your rice. Serve alongside vegetables for a more balanced meal!
Pour on some more of your glazes for even more flavor.
5. Enjoy!
Bonus Tips:
Sprinkle on some sesame seeds or scallions once you’re done!
