This Cashew Honey Soy Salmon post is sponsored by McCormick. All opinions are my own.
Cashew 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 Sheet Pan Cashew 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!
You guys, I am so in love with the flavor, texture and ease of the Sheet Pan Cashew 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 Honey Soy 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 (see below) and now we can add this Sheet Pan Cashew Honey Soy Salmon to the top of the list.
Looking for more sheet pan dinners
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
- Sheet Pan Lemon Butter Garlic Shrimp and Asparagus
- Sheet Pan Parmesan Pesto Chicken and Veggies
- Sheet Pan Chili Dijon Pork Tenderloin with Potatoes and Green Beans
- Sheet Pan Honey Mustard Pretzel Chicken & Potatoes
- Sheet Pan Caprese Balsamic Chicken and Veggies
- Sheet Pan Lemon Garlic Butter Salmon with Crispy Parmesan Panko & Broccoli
- Sheet Pan Thai Peanut Coconut Chicken with Pineapple and Broccoli
- Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
Sheet pan seafood recipes are especially perfect for end of the week dinners (especially Fridays for those of you celebrating Lent), because the seafood makes them extra special, it bakes quickly and again minimal cleanup! This Lent season, as you and/or many of your friends are foregoing steak and potatoes on Friday nights, I’ve teamed up with McCormick to help Flavor your Fridays with simple Sheet Pan Seafood Favorites. Just a few include:
- Lemon Butter Dill Tilapia
- Shrimp Scampi
- Orange Chili Sheet Pan Salmon
- Crusty Cod & Chips
- Golden Dip Tuna Melt
- Coconut Lime Shrimp with Zoodles
For more simple, delectable Friday Fish ideas, check out McCormick.com
HOW TO MAKE SHEET PAN CASHEW HONEY SOY SALMON
No Double Work Marinade/Sauce: 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 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, 1/2 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.
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.
Crust that 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.
Roast: Bake 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.
Honey Soy 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.
EAT! Serve 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. I love this Cashew Honey Soy Salmon with jasmine rice but it would also be fabulous with brown rice, quinoa, etc.
With one bite, you will be jaw-dropping-wowed this multidimensional, flavor bursting, texture exploding Cashew Honey Soy Salmon because easy CAN equal delicious thanks to McCormick!
Want to try this Sheet Pan Cashew Honey Soy Salmon Recipe?
Pin it to your FISH, SHEET PAN, ASIAN or DINNER Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
©Carlsbad Cravings Original
Never miss a Carlsbad Cravings Creation:
You might also like: