Sticky Orange Salmon Rice (Printable)

Savory salmon glazed with sweet-sour orange sauce paired with fluffy buttery jasmine rice and fresh scallions.

# What you need:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets (approximately 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 freshly grated 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 - In a medium bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until smooth.
02 - Pat salmon fillets dry and place in a shallow dish. Spoon 2 tablespoons of glaze over fillets, turning to coat evenly. Let marinate for 10 minutes while preparing rice.
03 - Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, water, 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 oven broiler to high. Line a baking sheet with aluminum foil and lightly oil the surface.
05 - Place marinated salmon skin-side down on baking sheet and brush with additional glaze. Broil 6 to 8 minutes at 5 to 7 inches from heat source, brushing with more glaze halfway through, until caramelized and cooked to medium (internal temp 125–130°F).
06 - While salmon cooks, pour remaining glaze into a small saucepan and simmer over medium heat for 2 to 3 minutes until slightly thickened.
07 - Divide rice into serving bowls. Top with glazed salmon fillets, drizzle with thickened sauce, and garnish with scallions, sesame seeds, and orange zest if desired.

# Helpful Hints:

01 -
  • It's genuinely done in 35 minutes without any rushing or shortcuts.
  • The glaze strikes that rare balance between sweet and heat that makes you go back for another bite.
  • Salmon cooked this way stays buttery inside while the outside gets those caramelized edges that matter.
02 -
  • Don't skip drying the salmon fillets—wet fish steams instead of getting crispy, and you'll miss out on one of the best parts of this dish.
  • The glaze will look thick and intimidating, but that's the point; it's concentrated so it caramelizes and clings to the salmon rather than dripping away into nothing.
  • Medium doneness matters here—overcooked salmon becomes dry and loses the buttery texture that makes this meal worth cooking.
03 -
  • A pinch of chili flakes stirred into the glaze adds complexity if you want more heat without more sweetness, but taste as you go because a little goes a long way.
  • Ask your fishmonger to remove pin bones from the salmon fillets for you—saves time and ensures no unpleasant surprises while eating.
  • If you prefer brown rice or quinoa, they'll absolutely work and pair beautifully with the glaze, though jasmine's delicate sweetness feels like the natural match.
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