Honey Soy Salmon
This Honey Soy Salmon is glossy, savory-sweet, and surprisingly simple to pull together on a weeknight. Rich salmon fillets are brushed with a sticky honey-soy glaze, seared to caramelized perfection, and finished with a crunchy cashew-broccoli side that soaks up every last drop of sauce. The flavors are bright, balanced, and crowd-pleasing—perfect for a quick dinner or a special occasion when you want big taste with minimal fuss.
Why you’ll love this recipe
There are a few reasons this Honey Soy Salmon has become a go-to. First, the glaze uses pantry-friendly ingredients—soy sauce, honey, rice vinegar, hoisin, and a touch of Asian chili sauce—so you don’t need anything exotic. Second, the method is forgiving: a hot pan and a few minutes per side give you a crisp exterior and tender, flaky interior. Third, the simple broccoli and cashew accompaniment adds texture and a fresh contrast that turns the dish into a complete plate.
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
- 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
- *Do not use Markdown syntax.
Notes before you start
Choose salmon fillets that are even in thickness so they cook uniformly. If your pieces vary a lot, gently press them to a similar thickness or cook the thicker pieces a bit longer. The cashews should be finely chopped to give a crunchy, almost breadcrumb-like finish without overwhelming the bite. If you prefer a milder heat, use 1/2 teaspoon of the hot chili sauce; if you like heat, go up to 1 teaspoon.
Make the honey soy glaze
The glaze is the flavor anchor for this Honey Soy Salmon. It’s built from salty, sweet, tangy, and spicy elements that balance beautifully with the richness of the salmon.
- In a small saucepan or heatproof bowl, combine 1/4 cup low sodium soy sauce, 3 tablespoons honey, 2 tablespoons Asian sweet chili sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, and 1/2–1 teaspoon Asian hot chili sauce. Add 1/2 teaspoon McCormick Garlic Powder, 1/4 teaspoon McCormick® Ground Ginger, and 1/4 teaspoon McCormick® onion powder. Stir until smooth.
- Warm the mixture over low heat for 2–3 minutes, stirring occasionally, just until the honey loosens and the sauce is glossy. Do not boil. Remove from heat and set aside. You will use most of this glaze to cook the salmon and brush extra on at the end.
Prepare the vegetables and cashews
While the glaze warms, prep the broccoli and cashews so everything can come together quickly once the salmon hits the pan.
- Toss 4 cups broccoli florets with 2 tablespoons olive oil, 1/4 teaspoon McCormick® salt, and 1/8 teaspoon McCormick® pepper in a medium bowl until evenly coated.
- Finely chop 1/2 cup raw unsalted cashews. Set aside. These will be toasted with butter to add flavor and crunch.
Cook the broccoli
- Heat a large nonstick or heavy-bottomed skillet over medium heat. Add the oiled broccoli in a single layer and cook, stirring occasionally, until bright green and just tender, about 5–7 minutes. If needed, add a tablespoon of water and cover for 1–2 minutes to help steam the florets, then uncover and let any excess moisture evaporate.
- Once broccoli is tender and slightly charred in spots, transfer it to a plate and keep warm.
Toast the cashews
- In the same skillet, melt 1 tablespoon butter over medium-low heat.
- Add the finely chopped cashews and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch carefully; nuts can burn fast.
- Remove the toasted cashews to a small bowl and wipe the pan if there’s any excess butter or burnt bits.
Cook the salmon
Cooking salmon in a hot pan and finishing with the glaze is the key to that shiny, sticky finish.
- Pat the 5 salmon fillets dry with paper towels and season lightly with a pinch of McCormick® salt and the remaining McCormick® pepper if desired.
- Add a thin film of olive oil to the clean skillet and heat over medium-high until shimmering.
- Place the salmon fillets in the pan, leaving space between each piece. Sear without moving for 3–4 minutes, until a golden crust forms on the bottom.
- Flip the fillets and cook the second side for 2 minutes. Spoon about half of the warmed glaze over the fillets and continue cooking for another 1–2 minutes, spooning glaze over the top as it thickens. Cook until the salmon registers 125–130°F for medium-rare to medium, or longer if you prefer it more done. Total cook time will be roughly 6–8 minutes depending on thickness.
- Brush a little extra honey over the top of each fillet right before removing from the pan for an added glossy finish.
Assemble the dish
- Divide the cooked broccoli among five plates or serve family-style on a platter.
- Place a salmon fillet on top of the broccoli or alongside it.
- Drizzle any remaining warm glaze over the salmon and broccoli.
- Sprinkle the toasted, finely chopped cashews over the salmon and broccoli for crunch and nutty depth.
Serving suggestions
Keep it simple: steamed jasmine rice or cauliflower rice pairs perfectly with this Honey Soy Salmon and soaks up the glaze beautifully. For a lighter option, serve with a crisp cucumber salad or quick pickled carrots to cut the richness. A wedge of lime or lemon on the side offers a fresh bright note when squeezed over the finished plate.
Make-ahead and storage
You can make the glaze up to three days ahead and store it in the refrigerator. Toast the cashews and store them in an airtight container for up to a week. The cooked salmon is best eaten the day it’s made; if you must store leftovers, refrigerate in an airtight container for up to 2 days and reheat gently in the oven at 275°F, covered, until just warmed through. Reheat the broccoli briefly in a hot skillet to refresh its texture.
Flavor tips and swaps
- If you don’t have hoisin, a tablespoon of thickened sweet soy sauce or a bit more honey with a splash of additional soy can stand in while keeping the balance.
- Adjust the Asian hot chili sauce to your tolerance. Start with 1/2 teaspoon if you’re unsure and taste the glaze before applying it to the fish.
- For a nut-free version, omit the cashews and substitute toasted sesame seeds or crushed crispy fried shallots for texture.
Recipe summary
This Honey Soy Salmon delivers a restaurant-quality plate with minimal effort: seared salmon brushed with a glossy, layered glaze and paired with simple broccoli and crunchy toasted cashews. The combination of sweet honey, umami soy, tangy rice vinegar, and aromatic hoisin creates a complex sauce that highlights the natural richness of the fish. A quick meal that feels indulgent and balanced—one to keep in your weeknight rotation.
Complete step-by-step directions
Follow these instructions to make the Honey Soy Salmon from start to finish. The directions are rewritten into clear, sequential steps using the ingredient list as the source of truth.
- Combine the glaze ingredients: in a small saucepan or bowl, mix 1/4 cup low sodium soy sauce, 3 tablespoons honey, 2 tablespoons Asian sweet chili sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, and 1/2–1 teaspoon Asian hot chili sauce. Stir in 1/2 teaspoon McCormick Garlic Powder, 1/4 teaspoon McCormick® Ground Ginger, and 1/4 teaspoon McCormick® onion powder. Warm gently over low heat for 2–3 minutes until glossy; do not boil. Remove from heat and set aside.
- Toss the broccoli: in a medium bowl, coat 4 cups broccoli florets with 2 tablespoons olive oil, 1/4 teaspoon McCormick® salt, and 1/8 teaspoon McCormick® pepper until evenly coated.
- Chop the cashews: finely chop 1/2 cup raw unsalted cashews and set aside.
- Cook the broccoli: heat a large skillet over medium heat. Add the oiled broccoli and cook, stirring occasionally, until bright green and tender, about 5–7 minutes. If steam is needed to soften, add a tablespoon of water and cover briefly, then uncover to evaporate excess moisture. Transfer broccoli to a plate and keep warm.
- Toast the cashews: in the same skillet, melt 1 tablespoon butter over medium-low heat. Add the chopped cashews and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Remove to a small bowl and wipe the pan clean.
- Prep the salmon: pat 5 salmon fillets dry and season lightly with a pinch of McCormick® salt and a light sprinkle of McCormick® pepper.
- Sear the salmon: add a thin film of olive oil to the skillet and heat over medium-high until shimmering. Place the salmon fillets in the pan without crowding. Sear undisturbed for 3–4 minutes to form a golden crust.
- Flip and glaze: flip the fillets and cook the second side for 2 minutes. Spoon about half of the warmed glaze over the salmon and continue cooking for another 1–2 minutes, spooning glaze as it thickens and cooks into the fish. Cook until the internal temperature reaches 125–130°F for medium-rare to medium, or longer to your preference.
- Finish with honey: brush a little extra honey over each fillet just before removing them from the pan for a glossy finish.
- Plate and top: divide the cooked broccoli among plates. Place a salmon fillet on each plate and drizzle remaining glaze over the fish and broccoli. Sprinkle the toasted, finely chopped cashews on top for crunch.
Enjoy this Honey Soy Salmon while it’s warm and glossy—the perfect balance of sweet, salty, and savory with a satisfying crunch. It’s a fast, flavorful dish you’ll want to make again and again.
Honey Soy Salmon
Ingredients
Equipment
Method
- Make the honey-soy sauce: whisk together soy sauce, 3 tablespoons honey, sweet chili sauce, rice vinegar, hoisin sauce, hot chili sauce (to taste), garlic powder, ground ginger and onion powder in a medium bowl.
- Reserve 1/4 cup of the sauce in a shallow dish for marinating; set the remainder aside for the glaze.
- Add the salmon to the reserved 1/4 cup sauce in the shallow dish or a sealed bag and marinate 30–60 minutes at room temperature.
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with nonstick cooking spray.
- Toss broccoli with 2 tablespoons olive oil, 1/2 tablespoon of the honey-soy sauce, 1/4 teaspoon salt and 1/8 teaspoon pepper; arrange in a single layer along one side of the prepared baking sheet.
- Remove salmon from the marinade and pat dry with paper towels. Brush the top of each fillet with about 1 tablespoon honey total, then press the honeyed side into the chopped cashews so they adhere. Turn and press cashews into any bare spots.
- Place the salmon fillets next to the broccoli on the baking sheet in a single layer.
- Bake at 400°F for about 12–15 minutes, until salmon is cooked through and flakes easily with a fork (timing varies with thickness).
- While the salmon finishes, make the glaze: add the reserved remaining sauce to a small saucepan and bring to a simmer until it thickly coats the back of a spoon, then stir in 1 tablespoon butter; simmer longer to thicken or add a splash of water if too thick.
- Serve the salmon with the honey-soy glaze on the side or brushed lightly over the fillets; a little glaze goes a long way.
Notes
- You can roast raw cashews at 400°F for about 7 minutes before chopping for extra flavor.
- Chop cashews quickly in a food processor if desired.
- Cooking time varies by fillet thickness; roast until salmon flakes easily.
- Use an instant-read thermometer: 120–130°F for medium-rare, 135–145°F for well-done.
