Sticky Orange Salmon Rice (Printable)

Salmon fillets glazed with tangy orange sauce atop fluffy jasmine rice garnished with scallions.

# 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 - 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 each fillet, turning to coat 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 and 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 foil and lightly oil the surface.
05 - Place marinated salmon skin-side down on the prepared baking sheet. Brush with additional glaze. Broil 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, pour leftover glaze into a small saucepan and simmer over medium heat for 2–3 minutes until slightly thickened.
07 - Divide buttery rice among plates. Top with glazed salmon, drizzle with thickened glaze, and garnish with sliced scallions, toasted sesame seeds, and orange zest if desired.

# Expert Tips:

01 -
  • The glaze does all the heavy lifting while you handle the rice, making you feel like a composed home cook instead of a stressed one.
  • Salmon skin gets crispy under the broiler while the flesh stays impossibly moist, creating that textural contrast that makes people ask for seconds.
  • It comes together in 35 minutes but tastes like you spent your whole afternoon thinking about it.
02 -
  • Salmon cooks fast—an extra minute under the broiler flips it from silky to rubbery, so watch carefully and use a thermometer if you're nervous.
  • Squeezing fresh orange juice instead of using bottled makes a measurable difference in brightness; it's worth the two minutes it takes.
  • Pat the salmon skin completely dry before cooking, otherwise steam prevents crisping and you'll lose that textural magic that makes the dish shine.
03 -
  • Brush the salmon twice during broiling so the glaze builds layers of caramelization instead of one flat coating.
  • If your salmon fillets are thicker than average, start skin-side down and finish under the broiler instead of flipping—this keeps the skin crispy while the heat penetrates the flesh.
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