Honey Soy Salmon is tender and juicy on the inside, crusted in crunchy, buttery, roasted cashews on the outside, and drizzled with to-live-for Honey Soy Glaze all over.
This Honey Soy Salmon tastes deceptively gourmet but is actually wonderfully easy! The salmon is roasted to perfection WITH broccoli so you have a healthy, protein-packed, quick and easy meal-in-one with hardly any clean up!
This Honey Soy Salmon post is sponsored by McCormick. All opinions are my own.
Honey Soy Glazed Salmon Recipe
You guys, I am so in love with the flavor, texture and ease of this honey soy salmon. I actually devoured a portion until I thought I was full but I couldn’t stop craving its crunchy, rich, buttery deliciousness, so I went back 30 minutes later for more!
This baked glazed salmon recipe is delectable all on its own but then it gets drizzled with the Honey Soy Glaze (that’s also the marinade — no double work) that is sweet, salty, tangy and almost more delicious than I know what to do with. This is one baked salmon that doesn’t sacrifice on flavor or texture and might just become your new “go-to” favorite Sheet Pan recipe!
I get giddy over sheet pan meals because it usually means a meal-in-one with no additional sides to prep AND less dishes in the process – yes PLEASE!
I’ve been working on building up an arsenal of easy dinners that taste completely gourmet without feeling like a chore to make like my Sheet Pan Lemon Butter Garlic Shrimp and Asparagus, Sheet Pan Chili Dijon Pork Tenderloin with Potatoes and Green Beans, Sheet Pan Honey Mustard Pretzel Chicken & Potatoes and now we can add this Sheet Pan Cashew Honey Soy Salmon to the top of the list.
Honey Soy Glazed Salmon Ingredients
Both the salmon itself and the marinade / glaze are packed with spices! Here’s what you’ll need to make this honey soy sauce salmon:
- Salmon fillets: I prefer using skinless fillets for this recipe.
- Broccoli florets: Fresh florets are best.
- Olive oil: Just a drizzle is all you need to toss with the broccoli.
- Dried herbs and spices: I used a combination of McCormick® garlic powder, ground ginger, onion powder, salt, and pepper.
- Soy sauce: The combination of honey and soy sauce is heavenly! Please use only reduced sodium soy sauce.
- Honey: This adds a mild sweet flowery taste without having to use additional sugar.
- Asian sweet chili sauce: I love using it instead of extra sugar because it is sweet but also packs a flavorful punch with a slight zing. It can be found in the Asian section of your grocery store.
- Rice vinegar: Can also be found in the Asian section of your grocery store.
- Hoisin sauce: Can be found in the Asian section of any grocery store. It tastes like a sweet, salty and tangy, thick Asian BBQ Sauce.
- Asian hot chili sauce: You can use sambal oelek or Sriracha to taste or add more to your individual serving to keep it family friendly.
HOW TO MAKE HONEY SOY SALMON
Make Honey Soy Glaze and Marinade: To make this Cashew Honey Soy Salmon, we first marinate our salmon for 30-60 minutes in a concoction of soy sauce, honey, Asian sweet chili sauce, rice vinegar, hoisin, Asian hot chili sauce and McCormick Ground Ginger, McCormick Onion Powder and McCormick Garlic Powder. This sauce will become our marinade AND our glaze so this is all the whisking we have to do – no double work!
Marinate Salmon for More Flavor: Many sheet pan fish recipes don’t marinate the fish/chicken, but I find this leaves all the flavor on the outside instead of infusing the fish with flavor from the inside out – we want our Honey Soy Salmon to actually taste like honey soy salmon. The combination of honey and soy creates a sweet and salty flavor that seeps into the salmon for ultimate palate pleasing pleasure. Plus, while your fish is bathing in the marinade, you can prep your broccoli and chop your cashews, so it really doesn’t require any extra time.
Season Broccoli: Next, we add our broccoli to a foil lined, greased baking sheet for easy cleanup. Toss the broccoli with olive oil, ½ tablespoon of our Honey Soy Marinade, salt and pepper then push the broccoli to one side of the pan to make room for the salmon.
Cashew time! Make sure your cashews are UNSALTED. If your cashews are salted then your salmon will be too salty from both salty cashews and salty soy sauce. I personally like to roast my whole raw cashews prior to chopping for even more flavor but that is completely optional.
Crust Honey Soy Salmon: Next, we remove our salmon from the Honey Soy Marinade and pat it dry with paper towels. Brush the tops of the salmon with approximately 1 tablespoon honey (total). You don’t need a lot of honey – it is acting more as glue for our cashews than for flavor.
Push this honey side into the cashews then turn your salmon over and top/push additional cashews into any spot that needs it. Place salmon next to broccoli in a single layer.
How Long to Bake Salmon at 400F: Bake honey soy salmon for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the size and thickness of your salmon fillets, typically 4 to 6 minutes for every 1/2-inch thickness of salmon.
An instant-read thermometer inserted into the thickest part of the fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F for more well-done. I personally find salmon more tender when it’s cooked for less time, so I prefer 12 minutes.
How to Make Soy Sauce Salmon Glaze
Now the crowning glory of our already delectable Cashew Honey Soy Salmon – the Honey Soy Glaze! This glaze takes no more than 3 minutes to make and it tastes like liquid gold. Wait to simmer your Glaze until your salmon only has a few minutes left to bake, that way it won’t get to thick.
To make the Honey Soy Glaze, add the remaining Sauce (that you didn’t use in the marinade) to a small saucepan. Bring to a simmer until thick enough to coat the back of a spoon (about 2 minutes) then add 1 tablespoon butter. Melt butter over medium heat. If you want your glaze thicker, simmer longer. If Honey Soy Glaze gets too thick then stir in some water to reach desired thickness.
Tips for Making Honey Soy Glazed Salmon
- Roast the cashews: If you decide to roast your cashews, then spread them into a single layer on a baking sheet and roast at 400 degrees F for approximately 7 minutes, stirring occasionally. To chop your cashews, you can do it by hand or use your food processor for super quick chopping.
- Buy quality hoisin sauce: Please use only quality hoisin sauce like Lee Kum Kee or Kikkoman as all hoisin sauces are not created equal – you truly can taste the difference. I use hoisin sauce all the time in my Asian recipes such as Kung Pao Shrimp, Mongolian Chicken, Orange Chicken, etc., so I promise it will not go to waste!
- Purchase pre-bagged broccoli: In a rush? Buy bagged fresh broccoli florets to save yourself some prep time.
Can I Prep Honey Soy Glazed Salmon in Advance?
This easy baked salmon recipe is the best fresh as the salmon is juiciest if only cooked once. In order to prep ahead, you can dredge the salmon and store it in a single layer covered in the refrigerator. You can also roast and chop the cashews, prep the sauce, and store them in separate containers in the refrigerator.
How to Store Honey Soy Sauce Salmon
Honey soy glazed salmon should be stored in an airtight container in the fridge for up to 3 days. Leftovers can be reheated and served for lunch or dinner the next day and even be chopped up and served in salads, wraps or sandwiches.
How to Reheat Honey Soy Salmon
- Microwave: Microwave for 1 minute, then continue to heat at 20-second intervals until warmed through.
- Stove: Sizzle a little olive oil in a skillet, add Salmon and Asparagus and heat over medium low until warmed through.
Can You Freeze Honey Soy Glazed Salmon?
Yes, you can freeze baked glazed salmon but the broccoli has the tendency to get mushy if initially fully cooked. If you know you’re going to freeze, then only cook your broccoli for one minute instead of cooking completely.
To freeze, cool salmon and broccoli before adding to an airtight container or separate containers for individual servings. If adding to a bag, squeeze out any excess air to prevent freezer burn. Freeze for up to 3 months. Defrost in the refrigerator overnight before reheating in the microwave or skillet.
Baked Salmon Side Dishes to Try
Serve this Honey Soy Salmon with the ridiculously delectable, sticky sweet, savory Honey Soy Glaze. If you want the cashews to stay crunchy, serve the glaze on the side.
This Honey Soy Salmon goes well with a variety of side dishes, here are a few of my favorites.
- Rice: brown rice, wild rice, long-grain white rice, jasmine rice.
- Noodles: any type of Asian noodles from ramen to glass noodles.
- Low carb options: cauliflower rice, broccoli rice, spaghetti squash.
- Vegetables: a big green salad, stir fried veggies, roasted curry cauliflower, glazed carrots.
No matter what you serve this Honey Soy Salmon with, with one bite, you will be jaw-dropping-wowed by this multidimensional, flavor bursting, texture exploding salmon because easy CAN equal delicious thanks to McCormick!
Looking for more Salmon Recipes?
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Asian Barbecue Salmon
- Cajun Salmon with Pineapple, Mango Avocado Salsa
- Lemon Garlic Butter Salmon with Crispy Panko and Broccoli
- Sheet Pan Cashew Honey Soy Salmon
- Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa
WANT TO TRY THIS HONEY SOY SALMON RECIPE?
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Cashew Honey Soy Salmon
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- 5 (4-6 oz. each) salmon fillets skin removed
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1/4 teaspoon McCormick® salt
- 1/8 teaspoon McCormick® pepper
- 1/2 cup raw UNSALTED cashews, finely chopped*
- 1 tablespoon butter
Honey Soy Sauce
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey plus more for brushing
- 2 tablespoons Asian sweet chili sauce like Mae Ploy
- 1 tablespoons rice vinegar
- 1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman
- 1/2-1 teaspoon Asian hot chili sauce like Mae Ploy
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick® Ground Ginger
- 1/4 teaspoon McCormick® onion powder
- Whisk together the Honey Soy Sauce ingredients in a medium bowl. Remove ¼ cup to a shallow dish or plastic bag. Add salmon and let marinate 30-60 minutes at room temperature.
- Meanwhile, line a baking sheet with foil. Spray with nonstick cooking spray. Add broccoli and toss with 2 tablespoons olive oil, ½ tablespoon Honey Soy Sauce, ¼ teaspoon salt and ⅛ teaspoon pepper. Push into a row on the left side of the pan in a single layer.
- Remove salmon from marinade and pat dry with paper towels. Brush the tops of the salmon with approximately 1 tablespoon honey (total) then push this honey side into the chopped cashews. Turn salmon over and top/push additional cashews into any spot that needs it. Place salmon next to broccoli in a single layer.
- Bake at 400 degrees F for approximately 12-15 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon, see note)*
- When your salmon only has a few minutes left to bake, begin your Honey Soy Glaze (so it doesn’t get too thick upon standing). Add the remaining Sauce (that you didn’t use in the marinade) to a small saucepan. Bring to a simmer until thick enough to coat the back of a spoon then add 1 tablespoon butter. Melt butter over medium heat. If you want your glaze thicker, simmer longer. If it get’s too thick then stir in some water to reach desired thickness.
- Serve Salmon with Honey Soy Glaze – a little goes a long way! If you want the cashews to stay crunchy, serve the glaze on the side.
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