This is an incredibly flavorful method of preparing salmon, where salmon fillets are baked with a soy glaze, then topped with crunchy cashews and savory shiitake mushrooms.
The Asian glaze combined with the crunchy umami flavor of the shiitake cashew topping is divine. While this dish is healthy, it is huge on flavor! Serve with white rice and a veggie side.
What Makes Salmon with Mushrooms and Cashews Healthy?
Rich in Omega-3 Fatty Acids. Salmon is a great source of omega-3 fatty acids, which support heart health, reduce inflammation, and are essential for brain function.
High in Protein. Both salmon and cashews are rich in protein, which is vital for muscle repair, immune function, and overall growth and maintenance of the body.
Nutrient-Dense Mushrooms. Shiitake mushrooms provide important nutrients, including B vitamins, minerals like selenium and copper, and bioactive compounds that support immune health. Mushrooms are also very gut-healthy as we’ve discussed in depth.
Healthy Fats. Cashews provide healthy monounsaturated fats, which can help lower bad cholesterol levels, support heart health, and provide lasting energy.
Antioxidants. The combination of salmon, mushrooms, and cashews offers a variety of antioxidants that combat oxidative stress and may reduce the risk of chronic diseases.
Ingredients
For the glazed salmon, you’ll need:
- seasoned rice vinegar
- Dijon mustard
- honey
- soy sauce (gluten-free, if avoiding gluten)
- avocado oil
- garlic
- salmon fillets (with skin), about 6 oz each
For the mushroom cashew topping you’ll need:
- dried shiitake mushrooms
- roasted cashews
- salt and pepper
- fresh cilantro
Scroll to the recipe card below for exact quantities.
How to Make the Glazed Salmon
Preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat.
Reconstitute the mushrooms: In a small bowl, submerge the dried shiitake mushrooms in very hot water for 15-20 minutes to reconstitute and soften them.
Prepare the glaze: While the mushrooms are soaking, in a bowl large enough for the salmon, whisk together the vinegar, dijon, honey, soy sauce, and 3.5 tbsp of the oil until combined well. Transfer roughly half of the mixture to a small bowl or gravy boat to drizzle on the baked salmon later.
Whisk minced garlic into the remaining glaze. Add the salmon to the bowl and coat each fillet completely, turning the salmon in the sauce.
Arrange salmon fillets on the baking sheet, skin side down. If there is excess marinade, save it for basting. Bake for 15–18 minutes, basting salmon with excess glaze halfway through. To crisp the edges of the salmon, turn to broil for the last 1 – 2 minutes of baking.
How to Make the Mushroom Cashew Topping
While salmon bakes, drain the reconstituted mushrooms and squeeze out as much water as you can. Coarsely chop them for the topping.
Heat ½ Tbsp oil in a large non-stick skillet over medium heat. Add mushrooms, cashews, salt and pepper. Cook until golden brown and crispy, stirring regularly for roughly 2-3 minutes, or until they start to brown. Watch carefully to avoid burning the mushrooms! Remove from heat.
To serve, top each salmon fillet with mushroom/cashew mixture, drizzle reserved glaze, and sprinkle with chopped cilantro.
How to Serve
Transfer salmon to a platter, or individually to serving plates.
Distribute the mushroom cashew topping across salmon fillets. Drizzle reserved glaze, then sprinkle with chopped cilantro. The cilantro is not just for show! It adds wonderful flavor and is an important finishing touch.
Glazed Salmon with Shiitake Mushrooms and Cashews
Ingredients
For Glazed Salmon:
- 1/3 cup seasoned rice vinegar
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1 - 1.5 Tbsp soy sauce (gluten-free, if avoiding gluten)
- 4 Tbsp avocado oil, separated (or other mild oil)
- 2 cloves garlic
- 6 salmon fillets (with skin), about 5-6 oz each
For Topping:
- 1/3 cup dried shiitake mushrooms
- 1/3 cup roasted cashews, coarsely chopped
- salt and pepper to taste
- 2 Tbsp chopped cilantro for serving
Instructions
- Preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat.
- Reconstitute the mushrooms: In a small bowl, submerge the dried shiitake mushrooms in very hot water for 15-20 minutes to reconstitute and soften them.
- Prepare the glaze: While the mushrooms are soaking, in a bowl large enough for the salmon, whisk together the vinegar, dijon, honey, soy sauce, and 3.5 tbsp of the oil until combined well. Transfer roughly half of the mixture to a small bowl or gravy boat to drizzle on the baked salmon later.
- Whisk minced garlic into the remaining glaze. Add the salmon to the bowl and coat each fillet completely, turning the salmon in the sauce.
- Arrange salmon fillets on the baking sheet, skin side down. If there is excess marinade, save it for basting. Bake for 15–18 minutes, basting salmon with excess glaze halfway through. To crisp the edges of the salmon, turn to broil for the last 1 - 2 minutes of baking.
- While salmon bakes, drain the reconstituted mushrooms and squeeze out as much water as you can. Coarsely chop them for the topping.
- Heat ½ Tbsp oil in a large non-stick skillet over medium heat. Add mushrooms, cashews, salt and pepper. Cook until golden brown and crispy, stirring regularly for roughly 2-3 minutes, or until they start to brown. Watch carefully to avoid burning the mushrooms! Remove from heat.
- To serve, top each salmon fillet with mushroom/cashew mixture, drizzle reserved glaze, and sprinkle with chopped cilantro.
Notes
Nutrition
Recipe FAQ
Why bake salmon with skin on?
Skin-on salmon maximizes flavor when baked, plus helps hold the fish together. When the salmon is served, guests can easily peel away the skin. Cooked salmon separates easily from the skin with a fork.
Can I use fresh shiitake mushrooms rather than dried?
Yes! Just be sure to saute them for longer. Instead of adding the mushrooms and cashews together to the heated pan, start with the mushrooms and cook for 4 – 5 minutes, then add cashews and cook an additional minute or so.
What pairs best with salmon?
In general, grains and a cooked veggie side goes great with salmon. For this particular dish, I like to serve it with white rice, as the rice absorbs flavors from the delicious sauce.
As for a veggie side, my favorites are Quick Pan-fried Green Beans or steamed broccolini.
What temperature should salmon be cooked to?
Remove the salmon from the oven when it registers 135° F on an instant-read thermometer inserted at the thickest part of the fillet. Let it rest and the temperature will continue to rise. Resting also allows juices to settle into the fish. Salmon prepared this way will be moist and delicious.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave.
Can I prepare this dish ahead of time?
You can prepare the soy glaze and pre-chop the mushrooms and cashews ahead of time. However, it’s best to cook the salmon just before serving to maintain its texture.
2 Comments
Never realized how flavorful dried shiitake mushrooms are. It totally makes the dish!!
Will be my go to asian fish dish