Sticky Orange Salmon Rice (Printable Version)

Salmon glazed in a tangy orange chili sauce served atop fluffy buttery rice with scallions.

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

01 - In a medium bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until thoroughly combined.
02 - Pat salmon fillets dry and place in a shallow dish. Spoon 2 tablespoons of the glaze over them, turning to coat evenly. Allow to marinate for 10 minutes while cooking the rice.
03 - Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, water, butter, and salt. 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 the 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 at 5–7 inches from heat, brushing with more glaze halfway through, until caramelized and cooked through (internal temperature 125–130°F).
06 - While salmon cooks, transfer remaining glaze to a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
07 - Divide buttery rice among bowls. Top with glazed salmon fillets. Drizzle with thickened sauce and garnish with scallions, toasted sesame seeds, and orange zest if desired.

# Expert Advice:

01 -
  • The glaze develops this gorgeous caramelized crust while the salmon stays buttery underneath, making it look restaurant-worthy in under 20 minutes.
  • One marinade does all the heavy lifting, so you're barely thinking about flavors once you've mixed it together.
  • It's forgiving enough for weeknight cooking but elegant enough to serve when people are coming over.
02 -
  • Dry your salmon thoroughly before marinating or the glaze will slide right off; moisture is the enemy of that beautiful caramelized crust.
  • Don't skip the rice rinsing step, even though it feels fussy; it's the difference between fluffy and gluey rice.
  • Check your salmon's internal temperature with a instant-read thermometer rather than guessing; a few degrees make the difference between tender and dry.
03 -
  • Watch the salmon as it broils rather than setting a timer and walking away; every broiler is different, and you want to catch it the moment the top is caramelized but the center is still tender.
  • If you love crispy salmon skin, pat it extra dry and brush just a tiny bit of oil on it before broiling, which helps it crisp rather than steam.
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