Sticky Orange Salmon Rice (Printable Version)

Tangy orange-glazed salmon over fluffy buttered jasmine rice topped with fresh scallions and toasted sesame seeds.

# 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)

# Directions:

01 - Whisk 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 while preparing rice.
03 - Rinse jasmine rice under cold water until clear. Combine rice, water, butter, and salt in a medium saucepan. Bring to a 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 broiler to high. Line a baking sheet with foil and lightly oil it. Place salmon fillets skin-side down on the sheet. Brush with additional glaze.
05 - Broil salmon 5–7 inches from heat for 6–8 minutes, brushing with more 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 among serving bowls. Top with glazed salmon fillets, drizzle with thickened sauce, and garnish with scallions, sesame seeds, and orange zest as desired.

# Expert Tips:

01 -
  • The glaze does all the heavy lifting, turning simple salmon into something restaurant-worthy in under 20 minutes.
  • It's the kind of meal that feels elegant enough for guests but easy enough for a Wednesday night when you're tired.
  • That balance of spicy, sweet, and tangy makes your taste buds actually pay attention to what you're eating.
02 -
  • Patting the salmon dry before it hits the broiler is non-negotiable if you want crispy skin instead of steamed fish.
  • Watch the glaze carefully while it simmers in that final step—let it go too long and it hardens into a candy that won't drizzle.
  • Your broiler is hotter than you think, so start checking at the 6-minute mark, not 8.
03 -
  • Make the glaze the night before and keep it in a jar in the fridge—the flavors meld and deepen, and you'll have one less thing to do when cooking.
  • If your glaze starts to separate or looks oily, whisk in a splash of water to emulsify it back together.
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