Merken is the all-purpose seasoning of Chile. This famous Chilean Merken takes front and center seared onto fatty salmon with sweet balsamic pan sauce. The spicy, smoky Aji Coche de Cabre is the foundation of Merken bolstered with cumin and coriander. We finish with a sprinkle of Fine Arabian Sea salt.

Prep time: min

Cook time: min

Total time: min

Merken Dusted Salmon with Balsamic Reduction
Copyright Recipe © 2018 Woodland Foods


Serves 4

  • 4 Salmon Filets Skin On, 6 oz portion

  • 4 Tablespoons Merkén Chile Blend

  • 2 Tablespoons Vegetable Oil

  • 1/4 Cup Balsamic Vinegar

  • 3 Tablespoons Sugar


  1. Evenly sprinkle the Merken over the 4 portions of salmon on the flesh side. Set aside to dry marinade for 5 minutes.

  2. Heat a large skillet over medium-high heat and add the oil. Place the salmon pieces skin side down in the oil and do not move. Allow the fish to fry without moving for 3-4 minutes. The skin will get crisp and golden on the edges when it is time to check. If the salmon offers any resistance keep frying.

  3. When ready to turn use tongs to grab each piece and flip. Cook for 2 minutes more and remove to a rack to rest. Add the vinegar and sugar to the pan and swirl to capture any juices from the salmon. Reduce this down to 50% and serve with salmon.