Sticky Orange Salmon Rice (Print Version)

Salmon fillets glazed with tangy-sweet orange sauce atop fluffy buttered jasmine rice, finished with scallions and toasted sesame seeds.

# Components:

→ 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)

# Directions:

01 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl until smooth.
02 - Pat salmon fillets dry and place in a shallow dish. Coat with 2 tablespoons of glaze, turning to cover evenly. Let marinate for 10 minutes.
03 - Rinse jasmine rice under cold water until clear. Combine rice, water, butter, and salt in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Preheat oven broiler to high. Line a baking sheet with foil and lightly oil the surface.
05 - Place salmon skin-side down on baking sheet. Brush with additional glaze. Broil 6–8 minutes 5–7 inches from heat source, brushing with glaze halfway through, until caramelized and cooked through (internal temperature 125–130°F).
06 - While salmon cooks, simmer remaining glaze in a small saucepan over medium heat for 2–3 minutes until slightly thickened.
07 - Divide rice between plates. Top with salmon fillets, drizzle with thickened glaze, and garnish with scallions, sesame seeds, and orange zest as desired.

# Expert Advice:

01 -
  • The salmon gets this gorgeous burnished glaze that tastes like a sweet-spicy hug, and it comes together in under 40 minutes from start to finish.
  • The rice soaks up all that extra sauce, turning every bite into something that feels special without requiring any complicated techniques.
  • One bowl and you've got protein, carbs, and enough umami to make weeknight dinner feel like you're treating yourself.
02 -
  • Do not skip patting the salmon dry—I learned this the hard way when my first batch came out steamed instead of crispy, and it's the difference between good and great.
  • Watch your broiler like a hawk because it goes from caramelized to charred faster than you'd think, and every broiler is different so use your eyes, not just the timer.
  • Let the glaze reduce in the pan at the end because it transforms from a thin sauce into something sticky and luscious that clings to every bite.
03 -
  • The broiler temperature and distance from the heat matters hugely—get your salmon about 5 to 7 inches from the element and watch it carefully because every broiler has its own personality and you want that glaze caramelized, not charred.
  • If you're worried about the salmon drying out, check the internal temperature with a quick thermometer aimed for 52 to 54°C (125 to 130°F) for medium doneness, which keeps the center tender and just barely opaque.
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