Instructions

• Preheat oven to 400°F. Line a baking sheet with foil and spray the foil with nonstick cooking spray.
• In a medium bowl, whisk together the Honey Soy Sauce ingredients: 1/4 cup low sodium soy sauce, 3 tablespoons honey, 2 tablespoons Asian sweet chili sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1/2–1 teaspoon Asian hot chili sauce, 1/2 teaspoon McCormick® Garlic Powder, 1/4 teaspoon McCormick® Ground Ginger and 1/4 teaspoon McCormick® onion powder.
• Remove 1/4 cup of the mixture and place it in a shallow dish or a resealable plastic bag. Add the 5 salmon fillets (4–6 oz. each) to that reserved 1/4 cup, turning to coat. Marinate 30–60 minutes at room temperature. (Do not reuse this marinade for cooking or glazing after it has contacted raw fish; discard after removing the salmon.)
• While the salmon marinates, place the broccoli on the prepared baking sheet. Toss the broccoli with 2 tablespoons olive oil, 1/2 tablespoon of the remaining Honey Soy Sauce (from the bowl), 1/4 teaspoon McCormick® salt and 1/8 teaspoon McCormick® pepper. Spread the broccoli into a single layer in a row on the left side of the pan.
• Remove the salmon from the reserved marinade and pat each fillet dry with paper towels.
• Brush the top of each salmon fillet with approximately 1 tablespoon honey. Press the honey-coated side of each fillet into the 1/2 cup finely chopped raw unsalted cashews so the cashews adhere. Turn each fillet over and press additional cashews into any bare spots as needed.
• Place the cashew-coated salmon fillets on the baking sheet next to the broccoli in a single layer (cashew side up).
• Bake at 400°F for about 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary with fillet thickness.
• When the salmon has only a few minutes left to bake, make the glaze: Pour the remaining sauce (the sauce left in the bowl after reserving 1/4 cup for the salmon and using 1/2 tablespoon for the broccoli) into a small saucepan. Bring it to a simmer over medium heat and cook until it is thick enough to coat the back of a spoon.
• Remove the glaze from heat and stir in 1 tablespoon butter until melted and incorporated. If you want a thicker glaze, simmer longer before adding the butter; if the glaze becomes too thick, stir in a little water to reach the desired consistency.
• Serve the salmon with the Honey Soy Glaze spooned over or served on the side. (If you prefer the cashews to stay crunchy, serve the glaze on the side.)