Sticky Orange Salmon Rice (Printable)

Tender salmon glazed in tangy orange gochujang sauce served with fluffy jasmine rice and scallions.

# What You’ll Need:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets, approx. 5 oz (150 g) 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 toasted 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 - Whisk gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl until smooth.
02 - Pat salmon dry and place in a shallow dish. Spoon 2 tablespoons of glaze over the fillets, turning to coat evenly. Marinate 10 minutes while preparing 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 for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
04 - Set oven broiler to high. Line a baking sheet with foil and lightly oil the surface.
05 - Place marinated salmon fillets skin-side down on prepared sheet. Brush with additional glaze. Broil 6 to 8 minutes, 5–7 inches from heat, brushing with more glaze halfway through, until caramelized and cooked medium (internal temp 125–130°F).
06 - Simmer leftover glaze in a small saucepan over medium heat for 2–3 minutes until slightly thickened.
07 - Divide rice among bowls, top with salmon, drizzle with thickened glaze, and garnish with scallions, sesame seeds, and orange zest if desired.

# Expert Advice:

01 -
  • The glaze is tangy-sweet and impossibly easy to make, coming together in under five minutes with pantry staples.
  • Salmon cooks so quickly under the broiler that you can have dinner on the table in under 40 minutes, even on a weeknight.
  • It feels impressive enough to serve guests, but honestly, it's more forgiving than it looks.
  • The bright orange flavor cuts through the richness of the fish in a way that feels both surprising and completely natural.
02 -
  • Pat your salmon dry before marinating—any excess moisture will cause the flesh to steam rather than develop that beautiful caramelized crust.
  • Don't skip the second brushing of glaze halfway through broiling; that's what builds the sticky, glossy coating that makes this dish special.
  • Broiler intensity varies wildly between ovens, so watch the salmon closely during the last few minutes—once the edges start to char, you're close to done.
  • The glaze thickens more as it cools, so if you simmer it too long, it becomes chewy; aim for just slightly thickened rather than syrupy.
03 -
  • Invest in a good instant-read thermometer; it removes all guesswork and ensures your salmon is perfectly cooked every single time.
  • Fresh ginger and garlic make a genuine difference here—don't use powder versions, which taste stale and metallic by comparison.
  • If you're cooking for guests, prepare everything through the broiling step ahead of time, then pop the salmon in the broiler right when you want to eat; it cooks so fast you'll barely notice.
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