Sticky Orange Salmon with Rice (Printable Version)

Succulent salmon glazed with tangy orange sauce over fluffy buttery rice topped with scallions.

# What You'll Need:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets, 5.3 oz each
02 - 2 tablespoons gochujang (Korean chili paste)
03 - 1/4 cup freshly squeezed orange juice
04 - 2 tablespoons soy sauce
05 - 2 tablespoons honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon grated fresh ginger
08 - 1 garlic clove, minced
09 - 1 teaspoon sesame oil

→ Rice

10 - 1 1/2 cups jasmine rice
11 - 3 cups water
12 - 2 tablespoons unsalted butter
13 - 1/2 teaspoon salt

→ Garnish

14 - 3 scallions, thinly sliced
15 - 1 teaspoon toasted sesame seeds (optional)
16 - Orange zest (optional)

# How to Make It:

01 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl until blended.
02 - Pat salmon fillets dry and place them in a shallow dish. Spoon 2 tablespoons of the glaze over the fillets, turning to coat evenly. Let marinate for 10 minutes while preparing the rice.
03 - Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, water, unsalted butter, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Preheat the oven broiler to high setting. Line a baking sheet with aluminum foil and lightly oil the surface.
05 - Place marinated salmon fillets skin-side down on the prepared baking sheet. Brush with additional glaze. Broil 6 to 8 minutes, 5–7 inches from heat source, brushing with more glaze halfway through, until salmon is caramelized and cooked to medium (internal temperature 125–130°F).
06 - While the salmon cooks, pour remaining glaze into a small saucepan and simmer over medium heat for 2 to 3 minutes until slightly thickened.
07 - Divide buttery jasmine rice into bowls. Top with glazed salmon fillets and drizzle with the thickened sauce. Garnish with sliced scallions, toasted sesame seeds, and orange zest if desired.

# Expert Advice:

01 -
  • The glaze does all the heavy lifting, turning simple salmon into something that feels special without requiring any real skill.
  • It comes together faster than ordering takeout, but tastes like you spent all evening on it.
  • The balance of heat, sweetness, and tang means even people who claim they don't like spicy food end up asking for seconds.
02 -
  • Do not skip drying the salmon; wet fish will steam instead of sear, and you'll miss out on that crucial caramelized crust that makes this dish sing.
  • If your glaze looks too thin after simmering, it hasn't finished concentrating yet, so keep it on the heat for another minute or two until it coats a spoon.
  • Broiler temperatures vary wildly, so check the salmon at the 6-minute mark; some broilers are ferocious and will cook it in 5 minutes flat, while others take their time.
03 -
  • Make extra glaze and refrigerate it; it's perfect drizzled over roasted vegetables or even stirred into mayonnaise for leftover salmon sandwiches.
  • If your salmon pieces are thicker than 150 grams, add a minute or two to the broiling time, but check the internal temperature rather than guessing.
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