Sticky Orange Salmon Rice (Printable version)

Salmon glazed with tangy orange sauce on buttery jasmine rice, garnished with scallions and sesame seeds.

# What you need:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets (5.3 oz each)
02 - 2 tablespoons gochujang (Korean chili paste)
03 - 0.25 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 - 1.5 cups jasmine rice
11 - 3 cups water
12 - 2 tablespoons unsalted butter
13 - 0.5 teaspoon salt

→ Garnish

14 - 3 scallions, thinly sliced
15 - 1 teaspoon toasted sesame seeds (optional)
16 - Orange zest (optional)

# Steps to follow:

01 - Whisk gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl until smooth.
02 - Dry salmon fillets with paper towels and place in a shallow dish. Coat with 2 tablespoons of the glaze, turning to cover. Let rest for 10 minutes.
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, then fluff with a fork.
04 - Preheat oven broiler to high. Line a baking sheet with aluminum foil and lightly oil the surface.
05 - Arrange salmon fillets skin-side down on the prepared sheet. Brush with remaining glaze. Broil 6–8 minutes at 5–7 inches from heat, brushing once midway, until caramelized and reaching medium doneness (125–130°F internal temperature).
06 - Simmer leftover glaze in a small saucepan over medium heat for 2–3 minutes until slightly thickened.
07 - Divide rice among bowls. Place salmon on top, drizzle with thickened glaze, and garnish with scallions, sesame seeds, and orange zest if desired.

# Expert tips:

01 -
  • The glaze tastes like fall and umami had a conversation over dinner.
  • Salmon goes from raw to restaurant-quality in under 10 minutes under the broiler.
  • Your whole kitchen smells incredible, and people will ask what you're making before they even see the plate.
02 -
  • Pat your salmon completely dry before marinating—wet fish steams instead of searing, and you'll lose that caramelized crust.
  • Don't skip the second brushing of glaze halfway through broiling; that's what turns this from cooked salmon to sticky, glossy perfection.
  • If your glaze burns before the salmon is done, cover the baking sheet loosely with foil and lower the oven rack slightly for the last few minutes.
03 -
  • If you're worried about overcooking salmon, remove it from the broiler 30 seconds before you think it's done—carryover heat will finish the job, and you won't have that dry, chalky texture.
  • Toast your sesame seeds in a dry pan for 90 seconds before sprinkling them on—it wakes them up completely and makes them taste like something entirely different.
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