Sticky Orange Salmon Rice (Printable)

Tender salmon glazed in tangy orange sauce over buttery jasmine rice with scallions and sesame seeds.

# What You 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)

# Step-by-Step Guide:

01 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until smooth.
02 - Pat salmon dry and place in a shallow dish. Spoon 2 tablespoons of glaze over fillets, turning to coat evenly. Let marinate for 10 minutes.
03 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, water, butter, and salt. Bring to 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 oven broiler to high. Line a baking sheet with aluminum foil and lightly oil the surface.
05 - Place marinated salmon skin-side down on the sheet. Brush with additional glaze. Broil 5–7 inches from heat for 6–8 minutes, brushing with more glaze halfway through, until salmon is caramelized and reaches an internal temperature of 125–130°F (52–54°C) for medium doneness.
06 - While salmon cooks, pour remaining glaze into a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
07 - Divide fluffy rice into bowls. Top each with glazed salmon fillets. Drizzle thickened sauce over and garnish with scallions, toasted sesame seeds, and orange zest as desired.

# Expert Advice:

01 -
  • The glaze caramelizes under the broiler into this glossy, tangy-sweet coat that makes salmon taste restaurant-worthy without fussy technique.
  • Everything cooks at the same time, so you're not juggling pans or timing a dozen components.
  • It tastes bold and interesting enough to feel special, but comforting enough that you'll actually make it again next week.
02 -
  • Don't skip the second glaze brushing halfway through broiling—this is what builds that gorgeous caramelized exterior that looks and tastes restaurant-quality.
  • The salmon carryover-cooks slightly after it leaves the oven, so pull it when it still looks a touch underdone in the very center; it'll be perfect when it hits the table.
  • Letting the cooked rice rest covered for five minutes after removing it from heat makes it fluffier and more tender than if you dig in right away.
03 -
  • Patting the salmon completely dry before marinating is what makes the glaze stick and the skin crisp instead of steaming; don't skip this step even though it feels small.
  • If your glaze seems too thin after simmering, whisk in a tiny bit of cornstarch slurry or just let it reduce longer—thick, glossy sauce tastes better than thin, watery one.
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