Sticky Orange Salmon Rice (Print)

Salmon glazed in a tangy orange sauce served over fluffy, buttery jasmine rice with scallions and sesame seeds.

# Ingredients:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets (approximately 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 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl until smooth.
02 - Pat salmon fillets dry and place in a shallow dish. Coat with 2 tablespoons of glaze, turning to cover all sides. Marinate for 10 minutes.
03 - Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, water, butter, and salt. Bring to a boil, then 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 the oven broiler to high. Line a baking sheet with foil and lightly grease.
05 - Place salmon fillets skin-side down on the prepared baking sheet. Brush with additional glaze. Broil 5 to 7 inches from heat for 6 to 8 minutes, brushing with more glaze halfway through, until caramelized and cooked to an internal temperature of 125–130°F (52–54°C).
06 - While the salmon cooks, pour remaining glaze into a small saucepan. Simmer over medium heat for 2 to 3 minutes until slightly thickened.
07 - Divide rice among bowls. Top each with a glazed salmon fillet. Drizzle with thickened glaze and garnish with scallions, toasted sesame seeds, and orange zest if desired.

# Expert Tips:

01 -
  • The salmon gets this gorgeous caramelized glaze that tastes way more impressive than the fifteen minutes it actually takes.
  • Gochujang brings this tangy-sweet depth that makes people ask what your secret ingredient is, and you get to casually mention a Korean chili paste like you've known about it forever.
  • It comes together fast enough for a weeknight but feels fancy enough to serve when someone you want to impress is coming over.
02 -
  • Pat your salmon bone dry before marinating because any excess moisture prevents that beautiful caramelization and makes the glaze slide right off instead of clinging to the fish.
  • Don't skip the rice rinsing step because it removes starch that would otherwise make your rice sticky and gluey instead of fluffy and separate.
  • Broiler temperatures vary wildly, so watch your salmon closely because the line between beautifully cooked and overdone is shorter than you'd think.
03 -
  • Make the glaze earlier in the day and let it sit in the fridge, because the flavors meld and deepen in ways that taste like you worked a lot harder than you did.
  • If you want more heat, add a pinch of chili flakes to the glaze or sprinkle a tiny bit over the salmon just before serving so you control how much fire ends up on the plate.
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