Sticky Orange Salmon Rice (Print Version)

Tender salmon glazed with tangy orange sauce served over buttery jasmine rice with scallion garnish.

# 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)

# Preparation Steps:

01 - Combine gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl and whisk until smooth.
02 - Pat salmon fillets dry and arrange in a shallow dish. Pour 2 tablespoons of glaze over them, turning to coat evenly. Let marinate for 10 minutes.
03 - Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, water, butter, and salt. Bring to boil, reduce heat, cover and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
04 - Set oven broiler to high and line a baking sheet with foil. Lightly oil the foil.
05 - Place salmon fillets skin-side down on prepared sheet. Brush with remaining glaze. Broil 6 to 8 minutes at 5–7 inches from heat, brushing halfway with glaze, until caramelized and cooked through (internal temperature 125–130°F).
06 - While salmon cooks, pour remaining glaze into a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
07 - Divide rice among bowls. Top with glazed salmon, drizzle with thickened glaze, and garnish with scallions, toasted sesame seeds, and orange zest as desired.

# Expert Advice:

01 -
  • The glaze does all the heavy lifting—it's bold enough that you feel fancy but comes together faster than any store-bought marinade.
  • Salmon that's actually tender and juicy, not overcooked to a dry hockey puck, because broiling keeps everything moving.
  • You can throw this together on a weeknight and still impress people, or scale it up for company without any extra stress.
02 -
  • Pat your salmon completely dry before it touches the baking sheet—any moisture prevents the skin from crisping and the glaze from sticking properly.
  • Don't walk away from the broiler; high heat moves fast, and the difference between perfectly caramelized and slightly burnt is about 90 seconds.
  • Taste the glaze before it goes on the salmon; if it needs adjusting, now is the time, not after it's cooked.
03 -
  • Make the glaze up to 2 days ahead and store it in the fridge—the flavors actually deepen as it sits, and you'll have one less thing to think about on cooking day.
  • If your broiler runs hot, reduce the time slightly and watch carefully; ovens are weirdly different, and the best approach is to trust what you see, not a timer.
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