Cashew Salmon Recipe

Prep the salmon

Pat the salmon fillets dry with paper towels. Place them in a shallow dish or rimmed baking sheet.

Make the marinade: in a small bowl whisk together olive oil, soy sauce, honey, lemon juice, minced garlic, black pepper and salt until combined.

Brush or spoon about half of the marinade over the top of each fillet, reserving the rest for finishing or for the pan sauce. Let the salmon marinate at room temperature for 15–20 minutes or refrigerate for up to 30 minutes (if refrigerated, bring back to room temperature 15 minutes before cooking).

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a shallow baking dish.

Toast the cashews in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 4–5 minutes. Transfer to a cutting board and let cool slightly.

Pulse the toasted cashews in a food processor 6–8 short pulses until coarsely chopped (you want small pieces, not a powder). Transfer to a bowl.

Add the panko breadcrumbs, melted butter, chopped parsley, lemon zest, smoked paprika, salt and pepper to the bowl with the chopped cashews. Stir until evenly combined and the mixture holds together when pressed. If it seems dry, add another 1 tsp melted butter.

Gently press the cashew-panko mixture onto the top of each marinated salmon fillet, creating an even 1/4–1/2" crust. Press firmly so it adheres but don't compress the salmon too much.

Place the crusted fillets on the prepared baking sheet or dish and bake in the preheated oven for 10–14 minutes for 6 oz fillets (depending on thickness) until the salmon reaches 125–130°F (52–54°C) for medium-rare to medium and the crust is golden. If you prefer a crispier top, switch to the oven broiler for the last 1–2 minutes, watching closely to avoid burning.

While the salmon bakes, make the pan sauce: heat 1 tbsp butter in a small skillet over medium heat. Add the minced shallot and cook until softened, about 2 minutes.

Deglaze the pan with the white wine (or chicken stock), scraping any browned bits, and simmer until reduced by half, about 2–3 minutes.

Stir in the heavy cream and simmer gently until slightly thickened, about 2–3 minutes. Whisk in the remaining reserved marinade (if desired) and finish with salt and pepper to taste. Keep warm until the salmon is done.

Remove the salmon from the oven and let rest for 2–3 minutes. Spoon a little of the pan sauce (if using) around or over each fillet.

Garnish with extra chopped parsley and serve with lemon wedges alongside. Serve immediately.