Cashew Honey Soy Salmon
This Sheet Pan Cashew Honey Soy Salmon is a MEAL IN ONE that looks impressive but is SO easy, crazy delicious and healthy! The Honey Soy Salmon is tender and juicy on the outside, crusted in crunchy, buttery, roasted cashews on the outside, and drizzled with to-live-for Honey Soy Glaze all over!
Servings 5 servings
Ingredients
- 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
Instructions
- 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, 1/2 tablespoon Honey Soy Sauce, 1/4 teaspoon salt and 1/8 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.
Notes
*I like to roast my raw cashews before chopping for even more flavor. Roast at 400 degrees F for approximately 7 minutes, stirring occasionally. You can chop your cashews in your food processor for super quick chopping.
**Cooking time will vary depending on the size and thickness of your salmon fillets. Roast until the salmon is cooked through and flakes easily, 4 to 6 minutes for every 1/2-inch thickness of salmon. An instant-read thermometer 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.