Sticky Orange Salmon Rice (Printer View)

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

# 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)

# Method:

01 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl to create the glaze.
02 - Pat salmon fillets dry and place in a shallow dish. Spoon 2 tablespoons of glaze over them, turning to coat 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 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 baking sheet. Brush with additional glaze. Broil 6–8 minutes, 5–7 inches from heat, brushing with more glaze halfway through until caramelized and cooked to medium (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 Advice:

01 -
  • The glaze gets sticky and caramelized under the broiler, creating this glossy finish that looks restaurant-quality but takes almost no effort.
  • It comes together in under 40 minutes, which means weeknight dinners that feel like you actually tried.
  • The balance of sweet, salty, spicy, and bright citrus makes your taste buds do a little dance every single time.
02 -
  • Patience with the glaze reduction in the pan is worth it—those extra 2 to 3 minutes transform it from loose to luxuriously sticky, and that texture change is what makes people say wow.
  • Pat that salmon completely dry before marinating; any excess moisture will steam instead of sear, and you'll lose that caramelized crust that's half the appeal.
  • Don't skip the 5-minute rice rest after cooking—it's when the starches set and you get fluffy grains instead of a mushy mass.
03 -
  • If your salmon fillets are thicker than about 2 centimeters, move the rack down one position to prevent the top from burning while the inside cooks through.
  • Toasting your sesame seeds in a dry pan for 30 seconds before sprinkling them on brings out their nutty flavor and makes them taste infinitely better than raw.
Return